Classic Northern Beef Stew. Reviews for: Photos of Northern Italian Beef Stew. This Northern Vietnamese beef stew combines classic french cooking with the Vietnamese love of topping with fresh-cut herbs, to create a mix of tastes alternating between savory and aromatic on the tongue. From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction.

We didn't follow any specific recipe as we put this Beef roasts were on sale this past week and we immediately thought STEW! We grabbed some onions, carrots, and celery and scurried home to. In the cattle-raising region of Northern Mexico, Carne Guisada or beef stew is typical ranch fare. You can cook Classic Northern Beef Stew using 20 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Classic Northern Beef Stew

Prepare 1/3 cup of vegetable oil.
It's 2.5 of lbs. beef chuck, cut into 1-inch cubes.
It's 1/3 cup of all-purpose flour.
Prepare Dash of salt and black pepper.
You need 2 cups of beef broth.
Prepare 1 cup of red wine.
Prepare 1 of bay leaf.
Prepare 1 of medium onion, cut into wedges (8 pieces).
It's 3 of large “gold” potatoes, cut into 2-inch pieces.
It's 1 lb. of medium carrots, cut into 1-inch pieces.
It's 8 oz. of large mushrooms, halved.
Prepare 4 of celery stalks, cut into 1-inch pieces.
Prepare 1 lb. of turnips, peeled, cut into 2-inch pieces.
It's Dash of salt and black pepper.
It's 1 tsp. of paprika.
It's 1 tsp. of dried thyme.
It's 1/2 tsp. of clove (grated or powdered).
It's 1/2 tsp. of allspice (ground or powdered).
It's 1 can (6 oz.) of tomato paste.
It's 1/4 cup of Marsala wine (optional).

Ingredient Note: Selecting beef for stewing may seem puzzling if you have never cooked from scratch before. Many times stew meat comes from the round, or back leg, which is usually tough yet flavorful. This easy Nigerian beef stew recipe is easy to cook with few ready available ingredients. Nigerian beef stew is one of the most versatile Nigerian stew.

Classic Northern Beef Stew step by step

Prepare meat and vegetables before the cooking steps..
Heat a large pot over medium-high heat with some bacon grease on the bottom. Pour in enough oil to fill the bottom of pan..
Place the beef cubes in a brown paper bag and add the flour. Close the bag and shake a few times. [This produces evenly coated and drier beef cubes].
Dump the beef cubes into the pot and season the beef generously with salt and pepper. Sauté the meat, stirring occasionally, until well-browned, about 8 minutes. [Add oil if it seems to dry out or stick].
Add the broth and wine until it covers the meat. Add the bay leaf. Bring this to a slight boil and then reduce the heat to low. Cook for 20 minutes..
Add the onions, potatoes, carrots, mushrooms, celery, and turnips to the pot. Add water (~3 cups) until it reaches 1” below all the ingredients. Season with salt and pepper, and the spices. Cover (slightly ajar) and cook on low-medium heat for 1 hour..
Remove the pot lid and drain all the pot juices into a medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil. Reduce the heat to a simmer and heat uncovered for 10 minutes. [The gravy will begin to thicken a bit].
Add this “new” gravy back to the large pot so it just reaches the top of the ingredients. [Reserve the rest of the gravy, if any, for another meal].
Add the Marsala wine, and simmer uncovered for another 30 minutes. Remove from heat and allow this to rest for 10 minutes before serving..

It is prepared and enjoyed all over Nigeria. It is red almost orangish in colour and oh so appealing to the eyes. This classic beef stew is the perfect comfort food for cold nights. If you make enough in advance, it makes a great lunch of leftovers for work the next day. Using a slotted spoon, transfer beef and vegetables to bowls.