Beef Stew with Red Wine, Dried Plums, and Celery Root |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The vanilla bean in this recipe is optional, but the rich flavor it imparts is well worth the addition. Ingredients:
1 tablespoon olive oil, divided |
2 cups chopped onion |
3 garlic cloves, minced |
1/3 cup all-purpose flour |
2 pounds lean beef stew meat, cut into bite-sized pieces |
1 teaspoon salt, divided |
2 cups dry red wine |
2 (14-ounce) cans less-sodium beef broth |
2 thyme sprigs |
1/2 vanilla bean (optional) |
1/2 teaspoon black pepper |
4 cups (3/4-inch) cubed peeled celeriac (celery root; about 1 pound) |
16 pitted dried plums |
Directions:
1. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
2. Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to onion mixture. Repeat procedure with remaining beef mixture and 1/4 teaspoon salt.
3. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is reduced to about 1 cup. Add beef mixture, broth, thyme, and vanilla bean half, if desired. Bring mixture to a simmer. Stir in remaining 1/2 teaspoon salt and pepper. Cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender.
4. Discard thyme sprigs and vanilla bean half. Stir in celeriac and dried plums. Simmer, uncovered, 1 hour or until beef and vegetables are very tender and sauce is thick, stirring occasionally.
|
|