"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Wintertime Braised Beef Stew Recipe

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This recipe for Wintertime Braised Beef Stew, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Wednesday, September 17, 2008


2 tablespoons all-purpose flour
2 teaspoons steak seasoning(You can use McCormick's Montreal Steak Seasoning or I made my own with Kosher salt, coarse black pepper, garlic powder, and paprika)
2 pounds boneless beef sirloin steak, cut into 1-inch cubes
2 tablespoons olive oil, divided
1 large onion, chopped
2 celery ribs, chopped
2 medium parsnips, peeled and cut into 1 1/2 inch pieces
2 medium carrots, peeled and cut into 1 1/2 inch pieces
2 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup dry red wine or reduced-sodium beef broth
2 tablespoons red currant jelly
2 bay leaves
2 fresh oregano sprigs
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

1. In a large resealable plastic bag, combine flour and steak seasoning. Add beef, a few pieces at a time, and shake to coat. Heat 1 tablespoon oil in an ovenproof Dutch oven: brown beef in batches on all sides. Remove and keep warm.
2. In the same pan, saute the onion, celery, parsnips and carrots in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Add the tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil.
3. Cover and bake at 350 degrees for 1 1/2 hours. Stir in beans; cover and bake 30 -40 minutes longer or until the beef and vegetables are tender. Discard bay leaves and oregano.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Note: Make one day in advance and refrigerate. It allows the flavors to permeate well.
Nutrition Facts: 1 cup equals 310 calories, 9g fat, 64 mg cholesterol, 373 mg sodium, 26 g carbohydrate, 5 g fiber, 25 g protein. Diabetic Exchange: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
09/17/08 This dish was super, it is very rich in flavor. Serve with a nice salad and French bread or homemade bread




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