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Winter Beef and Vegetable Stew Recipe

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This recipe for Winter Beef and Vegetable Stew, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hackett Daniel
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lb beef chuck, cut into 1-12" cubes
1/2 c. flour
salt and ground pepper
5 T olive oil
1/4 c. red wine vinegar
2 yellow onions, 1 parsnip (or small rutabaga), and 1 carrot, peeled and sliced
2 c. beef stock or broth
1 c. dry red wine
1/4 c. tomato paste
2 cloves garlic, minced
1 bay leaf
4 sprigs fresh flat-leaf (Italian) parsley, chopped
1 sprig fresh sage or 1/2 t. dried sage
3/4 lb. tender young carrots, peeled
7 oz. fresh pearl onions, blanched and peeled
3/4 c. shelled peas

Directions:
Directions:
Pat the beef dry with paper towels. Place the flower in a lg. bowl or lock-top plastic bag and season with salt and pepper. Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour.
In large Dutch oven over medium-high heat, heat 4 T of the olive oil. Working in batches, add the beef and brown it evenly on all sides. Transfer to bowl and set aside.
Add the vinegar to the pot and scrape up the browned bits on the bottom of the pan. Reduce heat to medium and add the remaining 1 T olive oil to pot. Add onions and saute until well browned. Add sliced parsnip (or rutabaga) and carrot and saute until slightly tender. Add the stock, browned beef, and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley springs, and sage and stir to mix well.
Reduce the heat to low; cover and simmer, stirring occasionally until the meat is almost fork-tender (about 1-1/2 hours).
Add the young carrots, return to a simmer and cook until the carrots are tender, about 15 minutes. Add the pearl onions and peas and cook until just heated through. Discard the bay leaf and sage spring. Season to taste with salt and pepper.
Ladle into warmed soup bowls, and garnish with additional chopped parsley.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
I serve over freshly baked buttermilk biscuits.

 

 

 

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