Blueprint Beef Stew (Michele Urvater) Recipe

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Ingredients:

Serving

4 lb beef shoulder ( chuck), cubed into 2inch squares
1/2 cup vegetable oil
3/4 cup flour
3 medium onions, diced
2 cloves garlic, minced
3 tbsp tomato paste
2 tbsp dijon mustard
1/2 tsp dried thyme
1/2 tsp grated lemon rind
2 bay leaves
salt and freshly ground black pepper
1 large carrot and 1 rib of celery, grated
2 cups dry red wine
2 cups beef broth or stock
vegetable garnish , recipe follows
1/4 cup fresh parsley
2 tbsp unsalted butter
2 large carrots , julienned
2 medium turnips , julienned
1 parsnip , julienned
salt and pepper

Directions:

Preheat the oven to 325 degrees. Dry beef with paper towels and set aside. In a heavy 68 quart casserole with tight fitting lid, heat the oil. Dredge the beef in flour and shake off excess. Over high heat, sear the beef for about 2 to 3 minutes per side or until golden brown all over. With a slotted spoon remove the beef to a plate, keep warm, loosely covered with foil. In the remaining fat in the casserole, saute the onions for about 10 to 15 minutes or until brown and tender.
Remove the casserole from the heat and add the garlic, tomato paste, mustard, thyme, grated lemon, bay leaves and salt and pepper to taste. Add the grated carrot and celery, wine, and broth. Return the beef to the casserole. Bring the liquid to a boil, cover and set in the oven for 1 1/ 2 hours or until fork tender. Stir the beef on occasion.
When done, transfer the beef to the top of the stove. Remove the surface fat, discard bay leaves and season to taste with salt and pepper. Make the vegetable garnish for the first night. To serve, ladle stew in center of a large deep platter. Wreath the meat with the Sauteed Vegetable Garnish and sprinkle parsley over meat.
VEGETABLE GARNISH
In a large skillet over medium high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add 1/4 cup water, cover and simmer just for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	804.92 Kcal (3370 kJ)
Calories from fat	360.03 Kcal
		% Daily Value*
Total Fat	40g	62%
Cholesterol	230.53mg	77%
Sodium	699.13mg	29%
Potassium	1227.31mg	26%
Total Carbs	26.52g	9%
Sugars	5.67g	23%
Dietary Fiber	4.26g	17%
Protein	74.83g	150%
Vitamin C	15.1mg	25%
Vitamin A	0.3mg	10%
Iron	10.4mg	58%
Calcium	116.4mg	12%

Amount Per 100 g
Calories	162.07 Kcal (679 kJ)
Calories from fat	72.49 Kcal
		% Daily Value*
Total Fat	8.05g	62%
Cholesterol	46.42mg	77%
Sodium	140.77mg	29%
Potassium	247.12mg	26%
Total Carbs	5.34g	9%
Sugars	1.14g	23%
Dietary Fiber	0.86g	17%
Protein	15.07g	150%
Vitamin C	3mg	25%
Vitamin A	0.1mg	10%
Iron	2.1mg	58%
Calcium	23.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

18.6

Points
20

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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