Yankee stew recipe

Preparation

Generously season both sides of beef with salt and freshly ground black pepper. Place a pan over high heat and add vegetable oil. When the oil is hot, brown the meat well, about 5 minutes per side. It is important to obtain a brown crust on the meat. Remove meat to a plate and reduce heat to medium.

Add the butter, chopped onion, celery and a pinch of salt. Fry for 4-5 minutes until golden, then add the flour. Cook and stir 2 minutes. Garlic, cook and stir 1 minute. Whisk in the wine, scraping the bottom to deglaze the pan. The tomato paste, and when the mixture begins to boil, add the chicken broth.

Bay leaf, thyme and salt. When the liquid boils, stir well and the meat in the pan. Reduce the heat to very low and simmer are soft for about 45 minutes per pound or until. After 2 hours, turn the meat over and continue cooking until it is finished.

While meat is cooking, prepare the vegetables. Preheat oven to 425 degrees F. The potatoes, carrots, beets and shallow baking dish. Skimmed a spoon beef fat from the surface of the liquid stewing beef. Pour over vegetables with melted butter. To coat throwing vegetables, and season with salt and freshly ground black pepper. Bake almost soft for 20 minutes or until the vegetables. And set aside.

About 30 minutes before beef, uncover and add the vegetables to the pan. Continue cooking until meat and vegetables are tender. Remaining pools skim fat from sauce. Taste and adjust salt and pepper.

Remove to a large plate of beef. It can be cut into thick slices or simply snapped on long runs, and served with vegetables and sauce. Top with fresh parsley.