- Active Time 10m
- Total Time 2h 10m
Makes 12 servings
I originally met Cornelius O'Donnell in 1970, when we were both cooking at a charity event. Cornie works for Corning Incorporated as manager of Creative Services, and he's one of the world's leading authorities on cooking in glass. He writes a monthly magazine column, and has produced an award winning cookbook called Cooking with Cornelius. The following is his recipe for basic beef stew.
- 3 pounds lean stewing beef (chuck or round), trimmed and cut into 1 1/2-inch cubes
- 4 tablespoons vegetable oil
- 3 tablespoons flour
- 2 cloves garlic, minced
- 4 carrots, peeled and chopped into small pieces
- 3 onions, peeled and chopped into small pieces
- 1 white turnip, peeled and chopped into small pieces
- 3 strips orange peel
- 1 bay leaf
- 4 cups canned beef broth
Preheat the oven to 350 degrees F.
Pat the beef dry with a paper towel. In a large nonstick skillet, heat 2 tablespoons of the vegetable oil over high heat. Add half the beef and cook for 5 to 6 minutes until browned. (Do not overcrowd.) Remove from the heat and add to a large oven-proof casserole with a lid. Repeat browning method with the remaining 2 tablespoons of vegetable oil and the rest of the meat.
To the casserole with the meat, add the flour and stir until combined. Stir in the garlic, carrots, onions, turnip, orange peel and bay leaf. Toss to mix. Add enough beef broth to cover the meat. Cover with a lid and bring to a simmer over medium heat.
Place in the oven and simmer for 2 hours. You may have to lower the oven temperature to 300 degrees F to maintain the simmer, and you may have to add additional beef broth to keep the meat covered in liquid. Stir occasionally.
Remove the bay leaf and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
367 calories; 27g total fat; 78mg cholesterol; 108mg sodium; 7g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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