Fried Beef Stew
- 2 lb boneless beef cubed small
- 4 large baking potatoes peeled and immersed in cold water
- 1 Spanish onion chopped
- 2 tbsp minced dill
- 4 cups hearty beef stock
- 1 tbsp sifted flour
- bay leaf
- salt and pepper
- vegetable oil
- Preheat the oven to 350 F. Bring the beef stock to a simmer and keep hot, covered.
- Season beef with salt and pepper and toss with flour to coat. Shake off excess flour.
- Warm vegetable oil in a saute pan and fry the beef over high heat, uncovered, until each piece is covered with a crispy crust. (It is important not to let the beef release any juice.)
- Transfer the beef to a heavy Dutch oven. Add a little more oil to the pan and saute the onions, stirring frequently, until caramelized, about 25-30 minutes.
- Transfer to the Dutch oven and deposit over the beef.
- Drain the potatoes and cut each into thirds, and then quarter each third.
- Season the potato pieces with salt and pepper and arrange on top of meat and onions.
- Pour the beef stock over the potatoes. The liquid should be about level with the top of the stew; add some boiling water, if necessary.
- Adjust the seasonings. Add bay leaf.
- Bake, uncovered, for 1 hour 30 minutes, or until the potatoes are tender, but not falling apart.
- Turn the oven to ""broil"" and cook for 10 more minutes.
- Remove from the oven, add dill, and mix. Serve with lots of bread to absorb the sauce.