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Friday, April 3, 2015

Hearty Winter Beef Stew

Total Time: 2 hrs 50 mins Preparation Time: 1 hr Cook Time: 1 hr 50 mins

Ingredients

  • Servings: 8
  • 1/2 cup all-purpose flour
  • salt
  • ground pepper
  • 5 tablespoons olive oil
  • 3 lbs boneless chuck roast, cut into 1 1/2 inch cubes
  • 2 large yellow onions, sliced
  • 1/4 cup red wine vinegar
  • 2 carrots, peeled and thinly sliced
  • 4 garlic cloves, minced
  • 1 1/2 cups beef broth
  • 1 cup dry red wine
  • 1/4 cup tomato paste
  • 1/4 teaspoon dried thyme
  • 10 sun-dried tomatoes, soaked in water to cover for 20 minutes, drained, and quartered
  • 3 parsnips, peeled and cut into 3/4-inch chunks
  • 1 lb small boiling potato, cut into 1/4-inch chunks
  • 10 ounces frozen pearl onions, thawed and drained
  • 2 tablespoons chopped fresh parsley

Recipe

  • 1 combine the flour, salt, and pepper in a large bowl.
  • 2 in a large, deep nonstick frying pan over med-high heat, warm 3 tablespoons of the olive oil.
  • 3 dust the beef with the flour, shaking off any excess.
  • 4 add the beef to the pan in batches and brown evenly on all sides, 5-7 minutes.
  • 5 using a slotted spoon, transfer to paper towels to drain.
  • 6 add the remaining 2 tablespoons oil to the pan over med-high heat.
  • 7 add the onions and saute until softened, about 5 minutes.
  • 8 add the vinegar and continue sauteing until caramelized, about 15 minutes.
  • 9 add the carrots and saute until nearly tender, about 3 minutes.
  • 10 add the garlic and saute for 1 minute more.
  • 11 add the broth, wine, tomato paste, thyme, and sun-dried tomatoes.
  • 12 increase the heat and bring to a boil.
  • 13 return the beef to the pan, decrease the heat to low, cover, and simmer, stirring occasionally, until the meat is almost tender, about 1 1/2 hours.
  • 14 add the parsnips and potatoes, cover, and continue to simmer until both the vegetables and the meat are tender, about 15 minutes longer.
  • 15 add the pearl onions and cook until tender, about 5 minutes longer.
  • 16 adjust the seasonings.
  • 17 if the sauce is too thin, increase the heat and reduce for a few minutes.
  • 18 spoon the stew into a large serving bowl or platter; garnish with the parsley and serve.

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