Good Eating at EPOCH

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Chef Tom Michalski from EPOCH on the East Side shared his recipe for Fall beef stew.

Fall Beef Stew

Ingredients

2 pounds tender stew meat

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 cup vegetable oil

2 small onions, diced

1 cup carrots, diced

1 cup celery, diced

1/2 cup small parsnips, diced

1 tbsp. finely chopped parsley

1 pinch of thyme

4 cup beef broth

2 potatoes, diced

2 sweet potatoes, diced

 

Directions

In a plastic bag, combine flour, salt and pepper. Place meat in a sealable bag and shake well, coating all the beef.

Heat oil over medium heat in stewing pot.

Shake off the meat pieces and add them to the hot oil and stir until lightly browned. Add remaining flour to oil and stir. Add onions, celery, carrots, parsnips, thyme and parsley. Continue stirring.

Add the beef broth and cover. Cook for 1 1/2 hours, stirring frequently.

Add the potatoes and cook for another 45 minutes on low heat (or until potatoes are tender).

Serve in bowls with your favorite fresh bread on the side.