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.
No comments:
Post a Comment