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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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From Woman's World Magazine 10/26/04. Red wine adds grown-up, sophisticated flavor to this hearty autumn stew filled with tender beef, sweet potatoes, and parsnips. Ingredients:
1/3 cup all-purpose flour |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
3 lbs beef stew meat, cut into 2-inch pieces |
3 tablespoons canola oil |
1 large onion, chopped |
2 garlic cloves, minced |
3/4 cup red wine |
1 (14 1/2 ounce) can low sodium beef broth |
1 1/2 cups water |
1 tablespoon worcestershire sauce |
2 bay leaves |
1 lb parsnip, peeled, cut into 1-inch pieces |
1 lb sweet potato, peeled, cut into 1-inch pieces |
1 teaspoon dried oregano |
1 tablespoon fresh parsley, chopped |
Directions:
1. Combine flour, 1/2 t. salt and 1/4 t. pepper. Add beef; toss.
2. In pot heat oil over medium-high heat. Add beef. Cook, turning occasionally, until browned, 4-5 minutes. Remove from pot.
3. To same pot add onion, garlic and remaining salt and pepper. Add w ine, scraping up browned bits from bottom. Stir in water, broth, Worcestershire, bay leaves and beef.
4. Cover, simmer, stirring occasionally, 50 minutes. Uncover; add parsnips, potatoes and oregano. Simmer until tender, 35-40 miutes. Remove bay leaves. Sprinkle with parsley.
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