Serves 4 with leftovers
|3||pounds boneless beef chuck, shoulder, or round, cut into 2-inch cubes|
|Salt and pepper, to taste|
|1||tablespoon vegetable oil|
|3||slices thick-cut bacon (about 4 ounces), cut into ¾-inch-wide strips|
|3||cups chicken stock|
|6||carrots, cut into 2-inch lengths|
|12||boiling onions, peeled|
|1||large rutabaga (yellow turnip), cut into thick wedges|
|1||tablespoon butter, at room temperature|
|¼||cup chopped fresh parsley|
1. Set the oven at 350 degrees.
2. Sprinkle the beef with salt and pepper.
3. In a large flameproof casserole over medium heat, heat the oil. Add the bacon, and cook for 3 minutes, turning often, or until browned. With a slotted spoon, transfer to a plate. Remove all but 3 tablespoons fat from the pan.
4. Add the beef to the pan in batches and cook without turning for 5 minutes. Turn and continue cooking for 5 minutes, or until browned. Return all the meat and the bacon to the pan. Add the stock. It should barely cover the meat. If necessary, add water to the pan. 5. Place the carrots, onions, and rutabaga on the meat. Cover the pan and transfer to the oven. Cook for 2 hours, or until the meat and vegetables are tender.
5. Meanwhile, in a small bowl, use a fork to mash together the butter and flour.
6. With a slotted spoon, remove the meat and vegetables from the pan and transfer to a bowl. Skim the fat from the sauce. Bring it to a boil. Whisk in the butter paste and let the sauce cook, stirring constantly, for 2 minutes or until it thickens slightly. Return the meat and vegetables and any juices in the bowl to the pan. Taste for seasoning and add more salt and pepper, if you like. Set aside 4 cups of stew for the pie.
7. Serve the remaining stew sprinkled with parsley.
Sally Pasley Vargas