Winter Beef and Vegetable Stew

December 01, 2012
Winter Beef and Vegetable Stew
Adapted from keyingredient.com
Winter Beef and Vegetable Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 1 1/2 1 3/4 7 2

    for garnish 1 sprig fresh sage or 1/2 teaspoon dried sage 1 potatoes, large cubes. 3/4 pound tender young carrots peeled 7 oz fresh pearl onions, blanced and pelled 2 potatoes cubed

Directions

Directions Pat the beef dry with paper towels. Place the flour in a large bowl or lock-top plastic bag and season to taste with salt and pepper. Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour. in a large Dutch oven over medium high heat, heat 4 tablespoons of the olive oil. Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch. Transfer to a bowl and set aside. Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the onions and saute until well browned, 12-15 minutes. Add the sliced parsmip and carrot and saute until slightly tender, about 3 minutes longer. Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley springs, and sage, and stir to mix well. Reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is almost fork-tender, about 1-1/2 hours. Add the potatoes after the stew has simmered after the stew has simmered 45 minutes. Add the young carrots, return to a simmerm and cook until the carrots are tender, about 15 minutes. Add the pearl onion, and cook until just heated through, about 3 minutes longer. Discard the bay leaf and sage springs, if using. Sason to taste with salt and pepper. Ladle into warmed sou0p bowl and garnish with the chopped parsley. Serve immediately. Note: if not eating the same day, let the stew cool slightly, refrigerate overnight, remove any excess fat and gently reheat. The flavors will be wonderfully melded. Pat the beef dry with paper towels. Place the flour in a large bowl or lock-top plastic bag and season to taste with salt and pepper. Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour. in a large Dutch oven over medium high heat, heat 4 tablespoons of the olive oil. Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch. Transfer to a bowl and set aside. Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the onions and saute until well browned, 12-15 minutes. Add the sliced parsmip and carrot and saute until slightly tender, about 3 minutes longer. Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley springs, and sage, and stir to mix well. Reduce the heat to low, cover, and simmer, stirring occasionally, until the meat is almost fork-tender, about 1-1/2 hours. Add the potatoes after the stew has simmered after the stew has simmered 45 minutes. Add the young carrots, return to a simmerm and cook until the carrots are tender, about 15 minutes. Add the pearl onion, and cook until just heated through, about 3 minutes longer. Discard the bay leaf and sage springs, if using. Sason to taste with salt and pepper. Ladle into warmed sou0p bowl and garnish with the chopped parsley. Serve immediately. Note: if not eating the same day, let the stew cool slightly, refrigerate overnight, remove any excess fat and gently reheat. The flavors will be wonderfully melded.

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