Best Beef Stew,❤️How Cooking Works

Noted February 16, 1991 VG
Prepared many times from How Cooking Works book

Photo is from The New Yorker magazine’s February 6, 2017 magazine cover.

4 tablespoons vegetable oil

4 large onions

salt and freshly ground pepper

1 cup flour

3 pounds chuck, trimmed of fat and cut into 1 inch cubes

2 cups beef broth, homemade or canned

1 white turnip, scraped and cut into dice

1 carrot, coarsely grated

3 celery stocks with leaves

1 bay leaf

10 to 12 small white onions, peeled and left whole

8 medium-size carrots, scraped and cut into quarters, lengthwise

10 to 12 small new potatoes, peeled, or 3 or 4 large ones, cut into 1-inch cubes

1 cup dry red wine (optional)

¼ cup chopped fresh parsley

flour (if needed to thicken gravy)

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