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Menu Plan for Winter II: Week 12, Day 3

Beef and Root Vegetable Stew

Cooking time:  90 minutes for menu       Cooking schedule: see below for instructions

          Another slow-cooking dinner for Sunday. If you use very tender beef, it could be done in an hour, or it could be cooked very slowly, on the cook top or in a crock pot for several hours. 

Beef and Root Vegetable Stew

Total time: 90 minutes
    Sherry adds flavor notes that go well with stews.  It blends well with the traditional root vegetables. You could add parsnips, turnips or celeriac, as well.  This make enough for 4 servings. 

 Ingredients:

• 24oz (720gr) beef stew meat
• 4 tbs flour
• 1 1/2 tbs paprika
• 6 shallots
• 3 medium carrots
• 1 small rutabaga (swede)
• 3 potatoes
• 3 ribs celery
• 2 cloves garlic
• 1 tbs olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 tbs tomato paste
• 3 bay leaves (laurel)
• 2 cups (16oz, 480ml) beef stock/broth
• 1/2 cup (4oz, 120ml) sherry or red wine
• 1 tbs cornstarch (maizena) dissolved in 2 tbs beef stock (if needed)

 Instructions:

• The beef: 
• Cut beef into 1 1/2" (4cm) pieces. 
• 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 a medium pot or Dutch oven over medium-high heat.  Add beef and brown on all sides.
• Mince garlic, add and sauté 1 minute.
• Add broth, sherry, tomato paste, herbs, and stir well to scrape up any browned bits. 
• Cover and bring to a boil.  Reduce heat and simmer 30 minutes, or simmer very slowly for several hours.
• Start the vegetables an hour before dinner.
• The vegetables:
• Peel shallots and leave whole. 
• Peel rutabaga and cut into large chunks, about, 3/4" (2cm) cubes.
• Peel or scrape carrots, cut into 2 inch (5cm) lengths, then quarter the long way. 
• Cut celery in half the long way, then into 2" (5cm) lengths.
• Quarter the potatoes the long way then cut in half or thirds depending on size.  Put potatoes into a bowl of water to prevent discoloring. 
• Add shallots, rutabaga, carrots, celery to beef.  Stir well, cover and simmer 20 minutes. 
• Drain the potatoes and add to stew.  Simmer 30 minutes longer, until vegetables are tender.
• To finish:
• If desired, for a thicker gravy, 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.

Cooking Schedule: 90 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium pot or Dutch oven with lid, medium bowl Cut beef Mix paprika, flour in bag or bowl Add beef, shake to coat Heat oil in pot Add beef, brown well Mince garlic, add to beef Add stock, sherry, herbs, tomato paste, stir Cover, simmer        Go do something else for awhile

Back? Peel rutabaga, cut, add to pot Peel carrots, cut, add to pot Peel shallots, add to pot Cut celery, add to pot, cover, simmer Cut potatoes, put in bowl of water        Go do something for 20 minutes Back? Stir stew, add potatoes, cover, simmer       Go do something else for 30 minutes Back? Thicken some more with cornstarch if you like Serve

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By Katie Zeller

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