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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ever come home from work and want the comforting taste of a good old-fashioned stew? You don't have to wait for the weekend. A good quality meat is important so the stew cooks quickly. Of course, it's better when simmered for three hours but even one hour's cooking will produce a satisfying stew when prepared this way. Ingredients:
2 cloves garlic |
1 medium onion |
2 stalks celery |
2 tablespoons olive oil |
1 1/2 lbs beef round steak or 1 1/2 lbs sirloin |
2 teaspoons tomato paste |
1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme |
1 bay leaf |
1 tablespoon fresh parsley, roughly chopped |
salt and pepper |
2 cups beef stock |
1 cup red wine |
1 1/2 cups sliced carrots |
10 small new baby red potatoes, whole,unpeeled |
1 cup frozen peas |
2 teaspoons potato starch or 2 teaspoons cornstarch |
Directions:
1. Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
2. Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
3. While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.
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