Blizzard Beef Stew
Recipe Type: Main
Author: Grill Dome Admin
Cook time: 3 hours
Total time: 3 hours
Serves: Many
Creating beef stew is much like preparing chili… every cook has their own recipe for this delightful concoction whether it’s Swedish (Sjomansbiffgryta), Korean (galbi-jjim), German (Rindfleisch-eintopt) or Vietnamese (Thit Bo Kho). The beauty of beef stew is you can add what you like and not include foods you don’t enjoy. This recipe is spicy, flavorful and delightful on a cold winter’s night. The stew will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. (Personally, I think stew tastes better the day after it’s cooked.)
Ingredients
  • 2 1/2 lbs Top Round, cut into 1-inch cubes
  • 3 Tbsp Shortening, divided
  • 2 Medium Yellow Onions, sliced
  • 3 Cloves Garlic, minced
  • 1/2 Cup Marsala
  • 4 Cups Water
  • 1 1/2 tsp Ground Cumin
  • 1 Tbsp Hot Hungarian Paprika
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 2 Jalapeño Peppers, seeded and minced (about 1/3 Cup)
  • 1 Leek, white part only, chopped (about 1 1/2 Cups)
  • 1 Medium Green Pepper, seeded and chopped (about 1 Cup)
  • 3 Carrots, chopped (about 1 Cup)
  • 6 Button Mushrooms, chopped (about 1 Cup)
  • 2 stalks celery, chopped (about 1 Cup)
  • 7 Cups Beef Stock, divided
  • 1 (1-lb) Yellow Turnip, peeled and diced (about 3 Cups)
  • 2 Bay Leaves
  • 2 Tbsp Worcestershire Sauce
  • 4 Medium Yukon Gold or Red Bliss Potatoes, diced (about 4 Cups)
  • Kosher Salt and Cracked Black Pepper (To Taste)
  • 1 Tbsp Cornstarch, dissolved in 1/4 Cup water
  • Chopped Fresh Parsley, for garnish
Instructions
  1. Melt 1 tablespoon of shortening in a 10-inch cast iron skillet over medium-high heat. Sauté beef and onions in split batches until browned, adding another tablespoon of shortening as needed. When the final batch of meat and onions is browned, add the garlic and sauté two minutes. Transfer meat and onions to a 6 1/2-quart stockpot. Deglaze the skillet with the wine, scraping the bottom of the skillet with a wooden spatula. Add the liquid to the stockpot. Cover meat and onions with water and simmer, covered, over medium heat for 30 minutes. Uncover, add cumin, paprika, red pepper flakes, thyme, and oregano; cook until most of the liquid is gone, about 45 minutes. Melt 1 tablespoon of shortening in the skillet over medium-high heat, add the jalapeño and cook for about 30 seconds. Add the leeks, green pepper, carrots, mushrooms, and celery. Sauté until vegetables are browned, about 8 minutes. Transfer to the stockpot. Deglaze the skillet with 1/2-cup of stock and pour the liquid into the stockpot. To the stockpot, add remaining beef stock, turnip, bay leaves, Worcestershire, and potatoes.
  2. Cook, uncovered, for another 30 minutes or until the potatoes are tender. Season to taste with salt and pepper. Thicken stew with cornstarch slurry, if necessary.
  3. Mike Stines wrote this for the stovetop. If anyone adapts this to the GD please PM me with the cook profile and setup.
Notes

Recipe Submitted by: (Grill Dome Community)

 

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