Thursday, June 26, 2008


- 4 pounds beef chuck, cut into 1-1/2 inch cubes
- 1 bunch celery, cut into 1-inch pieces
- 1-1/2 pounds whole baby carrots, peeled
- 2 pounds small whole potatoes, peeled
- One 15-ounce can stewed tomatoes
- 1 quart beef stock
- 1 cup pearl onions
- 1 cup peas, frozen
- 1/2 cup oil
- 3/4 cup flour
- Salt and pepper
- 3 bay leaves

Season beef with salt and pepper. In a large heavy saucepan, sear the beef in oil until well browned. Remove and reserve. Add pearl onions and allow to brown; remove and reserve. Add celery pieces and brown edges; remove and reserve. Add flour to remaining oil, making a roux. Brown slightly, stirring often. Add half of the stock and blend with roux until smooth. Add remaining stock and bring to a boil. Add bay leaves, beef, and tomatoes with juice. Return to boil. Lower heat to simmer. Cover and cook until meat is very tender. Add carrots, potatoes, celery, and onions. Simmer for an additional 20 to 30 minutes until potatoes are tender. Adjust salt and pepper to taste. Remove bay leaves and discard. Degrease the stew. Add peas to stew several moments before serving.

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