The beef shanks and vegetables give this stew its great flavor. Feel free to add other vegetables to this stew. Peas could be added near the end of cooking time, and turnips or parsnips could replace the rutabaga. Serve this tasty stew with freshly baked biscuits or crusty rolls.
Refrigerate leftovers; it's even better the next day!
Cook Time: 3 hours
Total Time: 3 hours
Yield: Serves 8
- 2 pounds beef shanks
- 2 large onions
- 1 pound stew beef
- 3 tablespoons flour
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups diced rutabaga
- 5 to 6 carrots, peeled and sliced
- 3 cups diced potatoes
- salt and pepper, to taste
- 2 tablespoons chopped parsley
- 2 tablespoons flour whisked with about 3 tablespoons cold water until smooth, optional
Remove beef from the bones, dice, and put back in the pot.
Toss the stew beef pieces with the 3 tablespoons of flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Heat butter and olive oil in a large skillet over medium-high heat; add the coated beef pieces and cook, stirring, until browned. Add to the pot with the other beef.
Cover and cook over low heat for 1 hour longer, or until beef is tender. Add the rutabaga and carrots; cover and cook for 15 minutes. Add the potatoes; cover and cook for about 20 minutes, or until vegetables are tender. Add salt and pepper to taste, along with the parsley.
To thicken, if desired, stir the optional flour and water mixture into the stew and cook, stirring, until thickened.
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