With the addition of liver, chunky vegetables and beef stew cubes this dish is an excellent source of iron and a true comfort dish. Having some crusty bread alongside will help soak up the flavourful sauce and clean up each bowl.
Country-Style Beef and Liver Stew
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: Serves 8 1x
Ingredients
3 tbsp (45 mL) oil, divided (approx)
1½ lb (750 g) Beef Stew Cubes
¼ cup (60 mL) all-purpose flour
1 large onion, chopped
4 cloves garlic, minced
½ tsp (2 mL) EACH dried thyme and dried oregano leaves
Salt and freshly ground pepper
3 cups (750 mL) no-salt-added beef broth
2 tbsp (30 mL) EACH tomato paste and red wine vinegar
1 tbsp (15 mL) EACH Dijon mustard and Worcestershire sauce
2 cups (500 mL) baby carrots
8 oz (250 g) button mushrooms
½ lb (250 g) Beef or Veal Liver, cut into 1-inch (2.5 cm) cubes
¼ cup (60 mL) sour cream
Instructions
1. Heat half the oil in Dutch oven or large pot over medium-high heat. Brown beef, in 3 batches and adding more oil as needed, for 8 to 10 minutes, turning until browned on all sides. Transfer beef to a bowl; sprinkle with flour and toss to coat. Set aside.
2. Return pot to medium-low heat. Add 1 tbsp (15 mL) oil and swirl to coat. Add onion and cook, stirring, for 3 minutes, until softened. Add garlic, thyme, oregano, 1 tsp (5 mL) salt and ½ tsp (2 mL) pepper; cook, stirring, for 1 minute. Stir in broth, scraping up browned bits from pan. Stir in reserved beef and accumulated juices, tomato paste, vinegar, mustard, Worcestershire sauce, carrots and mushrooms. Bring to a simmer.
3. Cover and bake in preheated 325°F oven for 1 hour until beef is almost fork-tender.
4. Meanwhile, pat liver dry with paper towel. Season lightly with a pinch each salt and pepper. Heat 1 tbsp (15 mL) oil over medium-high heat in a large nonstick skillet. Add liver and cook, turning once, for 3 to 5 minutes, until lightly browned. Transfer to a plate; set aside.
5. Stir liver into stew. Cover and bake for about 30 minutes or until beef and vegetables are tender. Stir in sour cream just before serving.
Notes
• Browning the beef before simmering gives beef stew a rich colour and flavour. Brown beef in batches to avoid overcrowding the pan. Overcrowding will cause the meat to steam rather than brown.
• This also freezes well for quick meals later. Divide individual portions into airtight containers and let cool. Freeze for up to 3 months. Thaw overnight in the refrigerator or defrost in the microwave. Transfer to a saucepan and reheat over medium heat until hot and bubbling or place in a microwave-safe bowl and microwave on MEDIUM-HIGH (80%) power for 2 to 3 minutes until hot and bubbling.
• Serve this stew with your favourite potato or noodle side dish, if desired. For some additional flavour and colour, add 1 cup (250 mL) of green peas (thawed, if frozen) at the end of cooking when stirring in the sour cream.
