Hearty Beef Stew
 
Cook time
Total time
 
Author:
Recipe type: Stew
Ingredients
  • 3½ pounds top sirloin, cut into 1-inch cubes
  • 3 tablespoons butter
  • 1 tablespoon chopped garlic
  • ½ teaspoon ground thyme
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 cups water
  • 1 cup orange juice
  • 1 cup red wine (I recommend a burgundy)
  • 1 pound baby carrots
  • 1 bag (10-oz.) frozen brussel sprouts
  • 12 whole petite red potatoes
  • 1 medium onion, diced large
  • 2 cups beef broth
  • 4 tablespoons Dashida (or add salt, to taste)
Roux:
  • 3 tablespoons butter
  • 6 tablespoons flour
  • 1½ cups broth (use the broth from the stew)
Instructions
  1. Place the meat, butter, chopped garlic, ground thyme, black pepper and salt into a large pot. Cook over high heat until the meat browns, about 5 minutes.
  2. Add the water, orange juice, and wine; reduce the heat to low and simmer for 2 hours.
  3. After 2 hours, prepare the roux. In a small saucepan, melt the butter and add the flour. Stir constantly while cooking over medium heat until the mixture begins to brown. Whisk in the broth from the pot of stew. Turn the heat off; whisk the roux into the remaining broth in the pot.
  4. Add the beef broth; stir.
  5. Add the carrots, potatoes and onion. Let this cook for a few minutes then add the brussels sprouts.
  6. Return the heat to high and cook for 10 minutes or until the potatoes are easily pierced with a fork.
  7. Taste the gravy and add salt and pepper to taste, or add Dashida.
Serve with steamed white rice and enjoy!
Recipe by Annie's Chamorro Kitchen at http://www.annieschamorrokitchen.com/hearty-beef-stew/