- 8
Ingredients
- 12 garlic cloves 12 12garlic clovegarlic cloves
- 2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
- 2 carrots 2 2carrotcarrots
- 2 parsnips 2 2parsnipparsnips
- 2 Yukon Gold potatoes 2 2Yukon Gold potatoYukon Gold potatoes
- 1-1/2 lb stewing beef cubes 1-1/2 1-1/2lb lbstewing beef cubes
- 1/2 tsp salt 1/2 1/2tsp tspsalt
- 1/2 tsp pepper 1/2 1/2tsp tsppepper
- 1 onion , chopped1 1oniononions, chopped
- 1-1/2 tsp dried thyme 1-1/2 1-1/2tsp tspdried thyme
- 1-1/2 tsp dried sage 1-1/2 1-1/2tsp tspdried sage
- 1-1/2 cups sodium-reduced beef stock 1-1/2 1-1/2cups cupssodium-reduced beef stock
- 1 cup red wine 1 1cup cupred wine or beef stock
- 1/4 cup tomato paste 1/4 1/4cup cuptomato paste
- 1 cup frozen peas 1 1cup cupfrozen peas
- 1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
Preparation
Step 1
In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch (2.5cm) chunks. Set aside.
Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
Add remaining reserved oil to pan; fry onion, 1 tsp (5 mL) each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.
Source : Canadian Living Magazine: November 2006