Hunter’s style beef stew
Comforting, warm, hearty — everything you want from a perfect stew.
Ingredients
16 oz Open Prairie® sirloin stew meat, trimmed and cut into 1-inch pieces
3 tsp olive oil, divided
1 ¼ tsp kosher salt, divided
½ tsp plus ⅛ tsp fresh cracked black pepper, divided
6 oz yellow onion, cubed
3 oz carrot, cubed
3 oz celery, cubed
3 oz parsnip, cubed
1 Tbsp minced garlic
¼ c dry vermouth
⅓ c flour
6 oz potato, cubed
4 oz green beans, cut into 1-inch pieces
8 oz stewed Roma tomatoes, chopped
6 c beef stock
1 bay leaf
1 Tbsp fresh thyme leaves
1 ½ tsp fresh rosemary, chopped
1 Tbsp fresh oregano, chopped
6 oz wild mushroom mix, sliced
1 Tbsp chopped fresh parsley
Instructions
- In medium stock pot, heat 1 teaspoon olive oil over medium-high heat.
- Season meat with ½ teaspoon salt and ¼ teaspoon pepper.
- Add meat to pot; sear 3 minutes without turning. Continue searing until meat is browned on all sides.
- Add onions, carrots, celery, parsnips and garlic; cook 5 minutes.
- Stir in vermouth. Cook 2 to 3 minutes scraping bottom of pan to loosen any brown bits.
- Add flour and stir to coat meat.
- Add potatoes, green beans, tomatoes and beef stock; stir stew well to avoid any clumping flour.
- Continue to stir stew as it comes to a boil; add bay leaf, thyme, rosemary, oregano, ½ teaspoon salt and ¼ teaspoon pepper. Reduce stew to a simmer; cook 45 minutes.
- In medium saute pan, heat remaining 2 teaspoons olive oil over medium heat. Add mushroom mixture; saute 5 minutes stirring several times. Season with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper.
- To serve, garnish stew with mushrooms and parsley.
Values for this recipe may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.