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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 6 |
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Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy. Ingredients:
1 lb lean stewing beef (1 inch cubes) |
1/2 cup seasoned flour, seasoned with your favorite seasonings |
3 tablespoons extra virgin olive oil |
1 tablespoon dry mustard |
1 large spanish onion, sliced |
1 whole bulb of garlic, peeled, separated and coarsely chopped |
2 cups port wine (or any good red wine) |
12 whole baby carrots, peeled |
1 rutabaga, peeled, cut into large cubes |
1/2 head celery, cut into 1 inch lengths with leaves |
6 -8 large mushrooms, quartered |
2 dashes cayenne pepper |
1 teaspoon dried thyme |
2 dashes worcestershire sauce |
2 tablespoons creamed horseradish |
salt |
1 1/2-2 cups water |
4 -6 medium scrubbed do not peel quartered white potatoes |
Directions:
1. Dredge beef in flour, seasoned with your favorite seasonings.
2. Heat large Dutch oven (cast iron is best).
3. Whisk together olive oil and dry mustard, add to heated Dutch oven.
4. Add Spanish onion and caramelize.
5. Add dredged beef, brown on all sides.
6. Add garlic, brown, being careful not to burn.
7. Add wine, deglaze the pot and simmer 10 minutes.
8. Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
9. Stir and simmer another 10 minutes.
10. Add water and potatoes.
11. Stir and bring back to simmer.
12. Preheat oven to 300°F.
13. Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
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