Beef and Root Vegetable Stew |
Cooking time: 60 minutes for menu |
Beef and Root Vegetable Stew Time: 60 minutes
1 1/2 lbs beef (450gr beef) suitable for stewing or braising
3
tbs flour
1 tbs paprika
6 shallots
4 medium carrots
4 medium potatoes
2 stalks celery
1 medium or 2 small rutabagas
2 cloves garlic
1 tbs olive oil
1 tsp rosemary
1 tsp oregano
2 bay leaves (laurel)
1 cup beef broth
1 cup red wine
1 tbs tomato paste
1 tsp soy sauce
2 tbs cornstarch (maizena) dissolved in 3 tbs beef stock
Cut beef into 1 1/2" cubes (3.75cm). Put flour and paprika into a plastic food bag and mix well. Add beef, close bag and toss well to coat thoroughly. Heat oil in large saucepan over medium-high heat. Add beef and brown quickly. Mince garlic, add to beef and sauté 1 minute. Add herbs, soy sauce, tomato paste, broth and red wine. Bring to a boil, cover and cook while you cut the vegetables. Note: It can be prepared up to this point and allowed to simmer for an hour or two before finishing. Peel or scrape carrots, cut into 2 inch (5 cm) lengths, then quarter the long way. Add carrots to beef. Peel rutabaga and cut into sticks 1" (2.5cm) long by 1/4" (.6cm) thick, add to beef. Peel shallots, leave whole and add to beef. Cut the celery into 2" lengths (5cm). Add to beef. Cover, reduce heat and let simmer 10 minutes. Quarter the potatoes the long way then cut in half or thirds depending on size. Add potatoes to the stew. Cover, reduce heat to low and let simmer for 30 minutes. Pierce vegetables with a fork or sharp knife to see if they are done; if not simmer another 5 - 10 minutes. Dissolve cornstarch in beef stock. Uncover, increase heat and remove bay leaves. Add cornstarch and stir until sauce is thickened. Serve directly from pot or ladle into serving bowl. Save half for Tuesday
top of page
Cooking Schedule: 60 minutes |
Peel and cut rutabaga and add to pot |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
