Red River Valley Farmhand Beef Stew
A hearty, slow-simmered beef and root vegetable stew built to feed hungry sugar beet and wheat harvest crews. Thick enough to eat over bread, it's made to be reheated and served in shifts.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Large stockpot or Dutch oven
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18
- carbs
- 30
- protein
- 30
- calories
- 420
Instructions
- 1
Toss the beef cubes with the flour, salt, and pepper.
- 2
Heat oil in a large stockpot. Brown the beef in batches until deeply colored, then set it aside.
- 3
Add the onion and celery to the pot. Cook until softened.
- 4
Return the beef to the pot. Add the beef broth and bay leaf, then bring to a gentle simmer.
- 5
Cover the pot and simmer over low heat for 1.5 hours, stirring occasionally.
- 6
Add the carrots and potatoes. Continue simmering for 45-60 minutes until the meat and vegetables are tender.
- 7
Remove the bay leaf and taste to adjust seasoning. Serve hot.
Chef's tips
Brown the beef in batches so it gets a deep crust instead of steaming. Chill the stew overnight in the refrigerator for the best flavor before reheating.
Storage
Refrigerate up to 5 days or freeze up to 3 months in portioned containers.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened too much.
Common mistakes to avoid
- •Crowding the pot when browning, which prevents the beef from getting good color
- •Cutting vegetables too small so they turn mushy during the long simmer
Serving suggestions
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