Old Fashioned Shin Of Beef Stew With Butter Beans And Crusted Onion Dumplings Food

OLD FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess.
• In a large kettle, heat 2 tbsp oil over medium-high heat.
• Add beef and saute until browned about 6 minutes.
• Remove and transfer on a plate.
• In the same kettle, add 2 tbsp oil and add onion and mushrooms.
• Saute for for 6 minutes.
• Add garlic and saute for 1 minutes.
• Pour off fat.
• Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
• Bring to a boil.
• Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
• Add carrots, potatoes, and green beans.
• Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
• In a small bowl, mix cornstarch and cold water.
• Stir in stew.
• Bring to a boil for 1 minute.
• Sprinkle with parsley and serve.

BEEF STEW THE OLD FASHIONED WAY

Steps:

• Dry meat chunks and season with salt and pepper.
• Brown in olive oil, in 2 batches, remove from pot and set aside.
• Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
• Deglaze pot with red wine.
• To pot, add beef broth, hoisin or soy sauce and bay leaf.
• Cover pot and simmer about 2 hours or until meat is fork tender.
• Remove 1/4 cup of the broth and set aside.
• Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
• Simmer until vegetables are tender, about 30 minutes.
• Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
• Adjust seasonings to taste.