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 I served this for Christmas Eve...and complete with not being able to get the wine bottle open in the original recipe-substitutions were made, but heck, it gave birth to this dish-that was worth repeating!
Polly Motzko
Copyright December 2010
Cooking |
Add a photoI realized that after the soup was on the last leg of simmering on the stove, that I stayed with the festive theme of green in the zucchini and the red grape tomatoes…really looked great and tasted even better. I was just cooking with what I had on hand. I would have used the wine called for in the original but I couldn’t get the wine bottle open! So, stew, completely different was born! I served this with my new Italian Cream Biscuits with Mozzarella for my parents who were very appreciative. Greatly Adapted from Burgundy Beef Stew on BettyCrocker.com website. You can see the original framework that I created my version from at: http://www.bettycrocker.com/recipes.aspx/burgundy-beef-stew/67cfedf8-c8fe-4b49-9d46-e05f4fdcff4d This dish is a really flavorful and colorful stew that features typical stew ingredients as well as not so typical-in the zucchini and grape tomatoes that go into it.
Ingredientes
- 3.5 lb beef stew meat, cut into 1-inch pieces
- 1/2 All-purpose flour-or enough flour in a bowl for dredging the meat you have
- 1 can Cream of Mushroom soup plus enough water to cover meat and vegetables
- 2 Tablespoons Emeril La Gasseâs Basic Seasoning-deepens the color and flavor
- 1 1/4 teaspoons salt
- 1 Pack Knorr Au Jus Mix-really gives a good, rich flavor to the roux mixture mixed with the beef juices
- ¼ cup Extra Virgin Olive Oil
- 1 lb. Frozen carrot slices-no need to thaw-they will cook as the stew simmers
- 8 Very small zucchini, sliced with a mandoline
- 6 Small, uniformly sized red potatoes-using a mandolin to get nice thin slices
- 1 cup Grape tomatoes-added the last hour of cooking-use tomatoes that are not mushy but slightly firm
- 2 cups Pearl onions-parboiled and peeled (I would use frozen if I had to do again because peeling these are very time consuming!)
Direcciones
- 1. 1. In very large stockpot or better yet-non-stick large skillet-heat the extra virgin olive oil and then add the meat, that has had all the fat removed and then dredged in a little all purpose flour-to the pan. Brown until the juices of the meat are locked in and you actually see a browned look on the meat.
- 2. 2. Add all the vegetables, except the grape tomatoes, to the pot and cover with a mixture of the cream of mushroom soup-full strength-and waterâ¦.enough to cover all the meat and vegetables.
- 3. Once you get the meat and vegetables to a simmer, then add the Knorr Au Jus seasoning package. It was an emergency substitute but it came out really great!
- 4. 3. Reduce heat. Cover and simmer about 1 hour 30 minutes or until beef is tender.
- 5. . Add 2 Tablespoons of the Emeril La Gasse basic seasoning mix or you could probably add any one of his and it would be good. That is the only one I haveâ¦right now anyhow.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 15 servings | |
| Calories 169 | |
| Calories from Fat 96 | 57% |
| Total Fat 10.81g | 14% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 790mg | 33% |
| Potassium 433mg | 12% |
| Total Carbs 13.15g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.62g | 2% |
| Protein 6.37g | 10% |
