Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Beef stew with winter vegetables

That sounds absolutely delicious. But lose the Campbells there partner. If you haven't got some frozen brown stock on hand at least buy decent beef stock.

3 lb beef chuck, cubed 1-1/2"

1 cup all purpose flour

Salt and pepper

5 tbs olive oil

1/2 red wine vinegar (I use cab sauv wine vin from Whole Foods)

2 yellow onions peeled and diced

3 parsnips, 2 carrots, peeled and sliced

4 oz tomato paste

1 cup dry red wine (I use Fetzer cab sauv)

2 cups beef broth (I used Campbells beef broth)

3 garlic cloves

1 bay leaf

5 whole cloves

4 springs of Italian parsley

1/2 tsp dried sage

1/2 lbs of tender young carrots, peeled

9 peal onions, blanched and peeled
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Place flour into a gallon sized zip-lock bag along with salt and pepper. Add beef in batches and shake to coat thoroughly. Set aside.

In a large stock pot over medium-high heat, heat 4 tbs of olive oil. Working in batches, brown the meat on all sides. Set aside.

Add vinegar to pot and scrape up the browned bits from the bottom of the pan. Reduce heat to medium and add remaining tbs of olive oil. Add onions and sautè until well browned, 12-15 mins. Add sliced parsips and carrots, sautè for another 3 mins. Add stock, browned beef, wine, tomato paste, garlic, bay leaf, cloves, parsley sprigs, and sage, stir well.

Reduce heat to low. Simmer for 1-1/2 hours.

Add young carrots, cook for 15 mins. Add peal onions, cook for 3 mins.

Ladle into bowls. Garnish with chopped Italian parsley.


Crikey! I almost forgot. Even tho' the recipe doesn't call for peas, I added cooked frozen peas more-or-less as a garnish just before serving. I didn't add them to the stew while cooking. I was looking to add a contrasting color to "brighten up" the appearance of the dish - which it did