2 lbs stewing beef, cut into 2″ chunks
1/3 cup flour
1 tsp basil
2 tbsp olive oil
1 tbsp olive oil
1 small onion, chopped
1 carrot, peeled and chopped
1 celery, chopped
1 clove of garlic, minced
2 – 284 mL cans undiluted beef consomme
2 tbsp Worcestershire sauce
2 bay leaves
2 carrots, peeled and cut into chunks
2 celery, cut into chunks
2 parsnips, peeled and cut into chunks
- Heat up olive oil in a frying pan.
- In a shallow dish, combine flour, basil and pepper. Dredge the meat in the flour mixture. Shake off excess flour, then brown the meat in the oil.
- When the meat is cooked, transfer it over to a large stockpot. Set aside.
- In the same frying pan that was used to cook the meat, if needed, add 1 tbsp olive oil, and cook chopped onions, carrots, celery and garlic. Cook until softened, then add to stockpot with the meat.
- Turn the heat under the stock pot on to med-high, and add the consomme, Worcestershire sauce and bay leaves. Bring to a boil, then turn down to low-med heat, cover with a lid, and cook for about 1 hour.
- After the 1 hour cooking time, add the big chunks of carrots, celery and parsnips.
- Simmer for 30-45 minutes more, or until the meat is tender and the veggies are cooked.
- If you don’t like parsnips, use potatoes instead.
- If the gravy is not thick enough, add 1-2 tbsp kneaded butter. Kneaded butter is equal parts flour and butter, mixed into a paste. This is a trick I learned from the Joy of Cooking. Don’t add too much or your gravy will taste flour-y (is that even a word?!).