Welcome to startcooking.com…I’m Kathy Maister
Most stew recipes can get really complicated…except for this one.
You cut every thing up…throw it all in a pot…cover it up…and put it in the oven…
4 hours later you have a perfect beef stew and the whole house smells fabulous!
The ingredients and equipment list is at the end of this video.
Start by preheating your oven to 325 degrees.
Cut 3 pounds of stew beef into 1 1/2 inch cubes. Then put it into a Dutch oven (that’s a big heavy pot with a lid that looks like this.)
Six different vegetables need to be cut and added to the pot.
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First, peel and then dice 1 large onion
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The second vegetable is a red pepper which needs to get cut into strips.
First cut it in half, and clean out the stems and seeds with a paring knife.
Now cut the pepper into about 1/2 inch strips.
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These are turnips, our third vegetable
They’re a root vegetable.
They need to get peeled with a vegetable peeler and then cut up into chunks,
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Using a colander quickly rinse the fourth vegetable – the mushrooms…and dry them with a kitchen towel. Then pop off the stems.
The small mushrooms don’t need to be cut…but some of these larger ones… cut in half… so they’re all the same size.
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The fifth vegetable is actually a fruit – 4 tomatoes which need to get cut into wedges.
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The last vegetable – the carrots – are a breeze!
Buy a bag of washed and peeled baby carrots.
These are a perfect shape for our stew!
Add about 1/2 pound of them to the pot!
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Now for the bread crumbs…
Measure 1/2 cup of dry seasoned breads and sprinkle it over the other ingredients in the pot.
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2 Tablespoons of instant tapioca are going to help the stew have a nice thick gravy.
Sprinkle 1 teaspoon of salt and 1/2 teaspoon of pepper over all the ingredients as well.
Finally the last ingredient… Pour 2 cups of a nice hearty red wine over the whole stew.
The remainder of the bottle you can serve with dinner.
Cover the whole pot with its lid, and put it in the oven.
Set the timer for 4 hours.
Don’t peek!
When the timer goes off…take it out of the oven and add 1/2 pounds of pearl onions.
The hot stew will heat them up in no time.
Oh…wow…this smells wonderful!
Serve this stew with nice loaf of crusty bread.
What a feast
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