French beef stew
(from speak2animals’s recipe box)
I came up with this one on my own. The seasoning and some of the cooking method were inspired by a French recipe for lamb kidneys out of the Joy of Cooking.
You’ll need a large soup cauldron and a wok , a wire whisk, a large stirring spoon (not slotted), a large (1-quart or 1-litre) measuring cup, a mixing bowl, and a ladle.
Source: Me
Prep time: 30 minutes
Cook time: 60 minutes
Serves 6 people
Categories: Soups & Stews
Ingredients
- 1/2 cup butter
- 2 cups diced onions
- 1/1-2 lbs. stewing beef cubes, each cut in half
- 12 cups water
- 10 pouches beef bouillion
- 2 pouches chicken bouillion
- 1/2 cup flour
- 4 cups peeled, chopped carrots
- 3 cups peeled, chopped potatoes
- 2 cups peeled, chopped parsnips
- 1/2 cup sweet paprika
- 1/2 cup cooking sherry
- 1 tbsp Worcestershire sauce
- 1 tbsp celery salt
- 1 tbsp salt
- 1 tbsp coarse black pepper
Directions
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Melt butter in frying pan or wok over medium heat.
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Add onions and cook, stirring frequently, 5 minutes or until limp.
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Add stewing beef and brown 5 minutes, stirring frequently.
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Meanwhile, boil 3 cups water in kettle.
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Dissolve all bouillion in boiled water in a measuring cup and add mixture to onions.
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Add paprika and Worcestershire sauce and stir well, about 5 minutes.
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Transfer all contents of wok to soup cauldron and reduce heat to medium-low.
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Combine 6 cups cold water with the flour in a mixing bowl and whisk until mixture is completely smooth.
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Add flour-water mixture to cauldron.
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Add cooking sherry and remaining 3 cups water.
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Add potatoes, carrots, parsnips, salt, pepper, and celery salt and stir well.
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Let simmer, stirring every 5 minutes, for 1/2 hour to 1 hour. (The longer it simmers, the better the flavours will blend.)
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Remove from heat and serve.