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Ingredients
- 1 1/2 pounds beef stew meat, cut into 3/4-inch cubes
- 2 teaspoons salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons pure olive oil
- 1 3/4 cups small-dice yellow onions
- 2 1/2 cups peeled, medium-sliced carrots
- 2 cups medium-sliced celery
- 2 cups peeled, small-dice potatoes
- 1 1/2 cups peeled, small-dice turnips
- 2 tablespoons minced garlic
- 4 cups chopped fresh tomatoes
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 1 1/2 cups dry red wine
- 1 tablespoon Worcestershire sauce
- 8 cups veal stock
- 3 cups elbow macaroni or other small pasta
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped celery leaves
Details
Servings 10
Adapted from npr.org
Preparation
Step 1
1. Season the cubed beef with the salt and pepper and pat dry with paper towel.
2. Heat the oil in a large soup pot until almost smoking. Add the beef, stirring until it browns on all sides. Remove the browned meat from the pot and reserve.
3. Add the onions, carrots, celery, potatoes, turnips and garlic to the pot and sprinkle lightly with salt and pepper. Stirring constantly, saute over medium heat until the onions are translucent and wilted. Add the tomatoes, thyme and rosemary and stir to combine well. Saute for 5 minutes more. Add the red wine and Worcestershire, stirring to loosen any caramelized bits that are stuck to the bottom of the pot. Stir in the stock, bring to a simmer and cook for 30 minutes. Season the stew to taste with salt and pepper.
4. About 10 minutes before you are ready to serve, stir in the pasta and simmer until tender. Add the parsley and celery leaves, and serve immediately.
Pickles, Pigs & Whiskey by John Currence/Andrews McMeel Publishing LLC
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