White Gate Farm

White Gate Farm

Beef Stew Gaston

Adapted from The Joy of Cooking. 4 to 6 servings.

The Joy of Cooking says "This one-dish meal seems to taste better when cooked a day ahead." True, but it is SCRUMPTIOUS the same day. I advise making plenty.

Cut into pieces: 2 lbs boneless stewing beef. Dredge in seasoned flour and brown beef in 2 Tbs of olive oil in a large pot.

Remove meat and set aside. Combine in now vacant pot (we are trying to reduce the dishwashing afterwards!) and heat until boiling:

  • 3 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 cup beef broth
  • 1 cup tomato sauce
  • 12 peppercorns
  • 3 whole cloves
  • 2 bay leaves

Add meat back in and give it a little stir. Simmer, covered, 2 to 3 hours or until meat can be easily pierced with a fork.

During the last hour of cooking add:

  • 1/c cup dry white wine
  • 6 (or more) medium-sized quartered potatoes
  • 6 quartered carrots
  • 2 ribs celery, chopped

In the last few minutes, stir in chopped parsley. If you don't have any and you want some green in the dish (as I usually do), chop a few leaves of your braising mix very fine and stir into stew for brief cooking. Taste and add salt as needed.

When vegetables are tender, serve it up! Can accompany stew with noodles or good crusty bread and a salad.