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Active Time: 10 Minutes
Total Time: 2 Hours 10 Minutes
Yield: Makes 12 servings
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| I originally met Cornelius O'Donnell in 1970, when we were both cooking at a charity event. Cornie works for Corning Incorporated as manager of Creative Services, and he's one of the world's leading authorities on cooking in glass. He writes a monthly magazine column, and has produced an award winning cookbook called Cooking with Cornelius. The following is his recipe for basic beef stew. |
RECIPE INGREDIENTS
| 3 pounds lean stewing beef (chuck or round), trimmed and cut into 1 1/2-inch cubes |
| 4 tablespoons vegetable oil |
| 3 tablespoons flour |
| 2 cloves garlic, minced |
| 4 carrots, peeled and chopped into small pieces |
| 3 onions, peeled and chopped into small pieces |
| 1 white turnip, peeled and chopped into small pieces |
| 3 strips orange peel |
| 1 bay leaf |
| 4 cups canned beef broth |
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DIRECTIONS
Preheat the oven to 350 degrees F.
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Pat the beef dry with a paper towel. In a large nonstick skillet, heat 2 tablespoons of the vegetable oil over high heat. Add half the beef and cook for 5 to 6 minutes until browned. (Do not overcrowd.) Remove the heat to a large oven-proof casserole with a lid. Repeat with the remaining 2 tablespoons of vegetable oil and the rest of the meat.
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To the casserole with the meat, add the flour and stir until combined. Stir in the garlic, carrots, onions, turnip, orange peel, and bay leaf. Toss to mix. Add enough beef broth to cover the meat. Cover with a lid and bring to a simmer over medium heat.
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Place in the oven and simmer for 2 hours. You may have to lower the oven temperature to 300 degrees F. to maintain the simmer, and you may have to add additional beef broth to keep the meat covered in liquid. Stir occasionally.
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Remove the bay leaf and serve.
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Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 12 servings
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