Beef Stew With Red Wine & Vegetables |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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This recipe hails from Oz (via )- it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Ciabatta (Italian Slipper Bread) - How embarrassing, this is my go-to ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale. Ingredients:
1/2 cup all-purpose flour |
2 tablespoons butter |
4 tablespoons olive oil |
2 lbs boneless beef chuck (cut into large cubes) |
1 brown onion, diced |
1/4 cup tomato paste |
2 cups dry red wine |
1 cup water |
4 cups low sodium beef broth |
1 tablespoon dark brown sugar |
1 teaspoon sea salt |
4 yellow potatoes, cut into quarters |
4 carrots, cut into thick slices |
15 shiitake mushrooms, stemmed and caps cut into thick slices |
2 tablespoons fresh marjoram or 2 tablespoons fresh thyme |
1/2 teaspoon black pepper, freshly ground |
Directions:
1. Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
2. Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
3. Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
4. Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
5. Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
6. Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
7. After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
8. Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.
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