The Black Teapot

August 21, 2008

Beef Stew

Filed under: Beef, Food, Stews — blackteapot @ 12:57 am

Prep time: 30 minutes

Cooking time: 5 hours



  • 8 large strips bacon
  • olive oil
  • large chuck roast, cut into 1 inch cubes
  • 2 cups flour
  • 2 tsp each pepper, cayenne, ground oregano, and salt
  • 1 can Campbells onion soup
  • 1 can ginger-ale
  • 2 cups vegetable stock
  • 15 pearl onions, peeled, but left whole
  • 3 carrots, cut into 3/4″ pieces
  • 3 celery ribs, cut into 3/4″ pieces
  • 2 parsnips, peeled and cut into 3/4″ pieces
  • 4 cloves garlic, minced
  • 10 small mushrooms, cleaned and quartered
  • 1 red bell pepper, cut into 3/4″ pieces
  • 1 green bell pepper, cut into 3/4″ pieces
  • 15 baby new potatoes, cut in half
  • 1/2 cup frozen peas
  • 1/2 cup corn nibblets
  • 1 medium zucchini, cut into 3/4″ pieces
  • 1/4 cup each fresh basil and oregano, minced, OR 1 tsp each dried


In a large bowl, combine flour, pepper, cayenne, oregano, and salt. Toss beef, lightly coating.

In a large pot, cook the bacon. Remove, reserving for another use. Sear cubes of beef. If pan runs dry, add a little olive oil.

Once all the beef is seared, add enough olive oil to the pan to coat bottom. Whisk in flour to create a roux, whisking until pale brown. Add can of onion soup, ginger-ale, and vegetable stock, whisking until thickened. Add beef back in, and simmer on medium heat for 3 hours.

In the meantime, prepare the vegetables. After three hours, add the vegetables, and continue to cook for another hour and a half, or until the vegetables are cooked and the meat is tender.

Serve with buttered baguette.


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