 |
Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 8 |
|
The flavors are layered in this stew. It is not a quick recipe, but it is well worth the extra preparation. Ingredients:
1 (32 ounce) can beef broth |
1/2 cup flour |
salt |
fresh ground pepper |
4 tablespoons olive oil, divided |
3 tablespoons butter, divided |
1 1/2 lbs stew meat |
1 red onion |
1/2 lb baby portabella mushrooms |
1/2 lb roma tomato |
1 lb yukon gold potato |
3 stalks celery |
1/2 lb green beans |
1/2 lb baby carrots |
1/2 lb corn |
1 cup red wine, divided |
3 sprigs fresh rosemary |
Directions:
1. Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
2. Boil the beef broth to reduce to half.
3. While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
4. Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot.
5. In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
6. In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
7. Mix the flour with some salt and pepper to taste.
8. Dredge the stew meat in the flour mixture to coat.
9. Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot.
10. Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover.
11. Heat on low heat or in a crock pot for a few hours.
|
|