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Receta Beef Stew With Winter Vegetables
by Global Cookbook

Beef Stew With Winter Vegetables
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Ingredientes

  • 2 lb beef chuck
  • 1/4 c. all-purpose flour
  • 1 tsp Kosher salt
  • 1/4 tsp freshly-grnd black pepper
  • 3 Tbsp. oil
  • 2 Tbsp. unsalted butter
  • 1 lrg onion cut 1/2"-thk wedges
  • 2 lrg garlic cloves chopped
  • 1/2 c. dry red wine
  • 2 c. homemade beef stock or possibly canned beef broth
  • 1/4 c. balsamic vinegar
  • 1 x bay leaf
  • 6 lrg fresh sage leaves - (to 8) washed, dry
  • 1 lb butternut squash peeled, and cut into 1" pcs
  • 1/2 lb parsnips peeled, and cut into 1" pcs
  • 2 med carrots peeled, and cut into 1" chunks
  • 1/2 lb Roma tomatoes cored, blanched, peeled, seeded, and diced.

Direcciones

  1. Cut the beef into 1-inch cubes.
  2. On a piece of waxed paper or possibly in a plastic food storage bag combine flour, salt and pepper. Toss beef cubes in flour mix to coat or possibly place beef cubes in food storage bag and shake till beef cubes are coated with flour mix.
  3. In a wide, heavy saucepan, heat the oil. Brown beef cubes on all sides, removing from pan as browned.
  4. In the same saucepan, heat the butter. Saute/fry the onion and garlic till translucent/soft.
  5. Deglaze with red wine and bring to a boil, scraping up any browned bits from bottom of saucepan. Return the meat to the pan. Add in stock, vinegar and bay leaf. Cover and let simmer 1 hour.
  6. Cut the sage leaves into a chiffonade and stir into sauce with the butternut, squash, parsnips, carrots and tomatoes. Cover and let simmer 20 min or possibly till meat and vegetables are tender. Remove bay leaf and correct seasonings.
  7. Serve in large bowls with minced parsley for garnish.
  8. This recipe yields 4 servings.
  9. Comments: There's nothing more comforting and delicious on a cool winter day than a big, steaming bowl of beef stew. This is a simple recipe, easy to prepare, and creates a delicious combination of beef and winter vegetables. I like to serve mine with a large plate of "Garlic Mashed Potatoes" (see recipe).
  10. Wine Recommendation: Hearty wines go best with hearty dishes. I love a young Syrah or possibly Shiraz, as they call it in Australia, with my beef stew. Look for Clos du Bois and Benzinger from California, Rosemount and Penfolds from Australia. They're all inexpensive, and offer wonderful depth and flavor for young wines.