Receta Supreme Beef Stew

by Marlene Baird

A hint of cloves and orange peel enhance the flavors in this Supreme Beef Stew. Supreme Beef Stew   Print Prep time Cook time Total time   Author: Marlene Baird Serves: 10 Ingredients 2 Tablespoons extra-virgin olive oil, for frying 1 Tablespoon butter ¼ cups Wondra or all-purpose flour 2 to 3 pounds beef chuck pot roast, boneless, cubed Sea salt and freshly ground black pepper 1 bottle good quality dry red wine like Zinfindel 8 fresh thyme sprigs 4 garlic cloves, smashed 3 inch strips of orange zest ¼ teaspoon ground cloves 2 cups vegetable stock ½ pound carrots, peeled and thinly sliced 8 ounces frozen peas Directions Preheat a large Dutch oven over medium-high heat with the oil and butter. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, vegetable stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours. Add the carrots and continuing cooking for 30 minutes. add the frozen peas and cook for another 2 to 3 minutes. Remove the thyme sprigs and the orange peel. After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs. PP Value (Points Plus Food Value) 11 PP for 4 ounces of beef WordPress Recipe Plugin by EasyRecipe 3.2.2124 In some ways, it’s difficult to have cooking as my passion in my home.  They hubby is a steak and potatoes kind of guy and often doesn’t even try some of my concoctions.  But what I love is the look on his face when I tell him I am making beef stew. I decided to called this recipe supreme because this is the nickname my girls gave the hubby when we first met. I didn’t add any potatoes to this stew because I served it with a Warm Roasted Sweet Potato Salad (recipe coming to the blog soon.) Thanks for stopping by and have a great day. Marlene Related articles Recipe of the Day: Slow Cooker Beef Stew Crockpot -southern Sweet Potato Beef Stew Powerhouse Beef Stew beef tendon stew bento   Share this: LinkedIn Google Facebook Pinterest Twitter StumbleUpon Like this: Like Loading...