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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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My favorite stew recipe, from Cold Weather Cooking, by Sarah Leah Chase (one of the authors of Silver Palate) has a tomato based sauce, rounded out with mustard, spices, and a touch of brown sugar. You don't brown the meat first, so it's fast and doesn't make a mess! The secret is baking for several hours at a very low temperature. Ingredients:
2 1/2 lbs lean stewing beef, cut into 1-1/2 inch pieces |
12 ounces baby carrots |
3 large potatoes, peeled and cut into 1 inch cubes |
2 medium turnips, peeled and cut into 3/4 inch pieces (i sometimes use sweet potatoes instead of turnips) |
4 small onions, peeled and quartered (about 2 inches in diameter) |
3 garlic cloves, minced |
1 teaspoon celery seed |
1 teaspoon dried thyme |
2 teaspoons salt |
2 teaspoons fresh ground black pepper |
2 1/2 cups v8 vegetable juice (spicy v-8 is good, too) |
1/2 cup dry red wine |
1 tablespoon dijon mustard |
2 tablespoons light brown sugar |
3 1/2 tablespoons tapioca |
Directions:
1. Preheat the oven to 275 degrees.
2. In a large mixing bowl combine the beef with all the vegetables.
3. Season with the garlic, celery seeds, thyme, salt, and pepper.
4. In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
5. Add this mixture to the meat and vegetables and stir to blend.
6. Transfer the stew to a dutch oven or large casserole.
7. Cover lightly and cook 5 hours without peeking or disturbing.
8. Makes 6 servings.
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