Gaston Stew
Ingredients
- 2 tablespoons Olive oil ⓘ
- 1 tablespoon Butter ⓘ
- 2 pounds Beef, cut into pieces for stewing ⓘ
- 1 tablespoon All-Purpose flour
- 1 teaspoon Kosher salt ⓘ
- 1/2 teaspoon Freshly groung pepper ⓘ
- 1 1/2 Cloves of garlic, chopped ⓘ
- 1 Large onion, chopped ⓘ
- 1 Bouillon cube dissolved in 1 cup of hot water ⓘ
- 8 ounces Canned tomato sauce ⓘ
- 12 Pepper corns ⓘ
- 3 Whole cloves ⓘ
- 1/4 cup Parsley, chopped
- 1/2 Bay leaf
- 1/2 cup Sherry or white wine ⓘ
- 6 Medium-size potatoes, peeled and quartered ⓘ
- 6-8 Carrots, peeled and quartered ⓘ
- 1 Stalk of celery, chopped ⓘ
Instructions
- Heat the oil and butter together in a large dutch oven. Brown the meat in the oil/butter over a hot fire.
- Sprinkle the meat with the flour, salt and pepper. Stir to coat the meat well.
- In a separate saucepan, combine and heat until boiling: garlic, onions, bouillon, tomato sauce, pepper corns, cloves, parsley, and the bay leaf. Add to the meat in the dutch oven, mix well.
- Simmer the meat/sauce mixture for about 4 hours. After 3 hours add the sherry/white wine.
- Cook the potatoes and carrots separately until tender but not overdone. Add the vegetables for the last 15 minutes of cooking.
- As with so many stews, this can be and often is better "the next day" although it's tasty any time. If you need to add fluid when reheating, add beef stock.
- Serve with crusty toasted bread, to soak up the sauce/gravy.
Nutrition & Diet Analysis (per serving)
1255
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).