Twenty-Four-Hour Beef Stew

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Ingrediënten

  • 3 lbs. beef stew meat cubed

For marinade:

  • 2 onions thinly sliced
  • 1 carrot peeled and chopped
  • 2 stalks celery chunked
  • 1 clove garlic minced
  • 1 tsp. salt
  • ¼ tsp. thyme
  • 2 bay leaves
  • ¼ tsp. pepper
  • 2 whole cloves
  • 2 cups apple juice or cider
  • ½ cup vegetable oil

For stew:

  • 1 cup bacon pieces or cut-up salt pork
  • 1 large onion chunked
  • 2 carrots peeled and chopped
  • 2 T. brown sugar
  • 3 T. oil
  • 3 T. flour
  • 1 clove garlic minced
  • ⅔ cup apple juice or cider
  • 2 stalks celery sliced or chopped
  • 4 sprigs parsley
  • 1 bay leaf
  • ¼ tsp. thyme
  • salt and pepper to taste
  • cooked rice for serving optional

Instructies

24 hours before:

  • Place the cubed meat in a large baking dish.
  • Mix together all marinade ingredients and pour over the meat, making sure that meat cubes are covered with marinade.
  • Cover with plastic wrap and refrigerate for 24 hours.
  • After 24 hours, remove the meat from the marinade and pat dry on paper towels; strain and reserve the strained marinade.

To cook stew:

  • In a Dutch oven or heavy pot, brown bacon and onion together.
  • When lightly browned, add the carrots and sprinkle with brown sugar.
  • Cook until the meat is completely browned; remove bacon and vegetables and set aside.
  • Drain the bacon grease and use the same pan to continue.
  • Add oil and brown the stew meat.
  • Sprinkle meat with flour and cook until the flour is golden.
  • Add minced garlic, apple juice, celery, parsley sprigs, bay leaf, and thyme.
  • Add reserved marinade and enough water to cover the meat.
  • Add the bacon and vegetables; simmer, covered, 1½ hours, stirring occasionally and checking to be sure it doesn’t get too dry.
  • If there is too much liquid, remove the lid for the last 15-20 minutes.
  • Ladle into individual bowls and serve either as is or over some cooked rice.
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Recipe Category Beef / Stew
Country Amish
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