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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Beef Stew with Attitude Recipe

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This recipe for Beef Stew with Attitude is from Bucko's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil
2# beef round or chuck, cut in 1" cubes
Salt, freshly ground pepper
2 medium onions, diced
1 T. balsamic or red-wine vinegar
1 large sweet potato, scrubbed, cut in chunks, peeled if desired
3 small yellow potatoes, scrubbed, cut in chunks
3 medium carrots, peeled, cut in 1" pieces
2 large ribs celery, cut diagonally into 1 1/2" lengths
1 large turnip, scrubbed, cut in 1" cubes
1 c. dry red wine
1 c. reduced-sodium beef broth
2 T. tomato paste
4 whole peppercorns
1 tsp. fresh or 1/2 tsp. dried rosemary
1 c. tiny frozen peas
1/2 c. chopped fresh basil
Directions:
Directions:
Heat 1 T. oil in large heavy Dutch oven over high heat.
Pat meat dry. When oil is hot, add half of meat. Season lightly with salt and pepper. Brown well on all sides. Remove meat from pot. Set aside.

Heat another tablespoon oil. Brown remaining meat. Remove and set aside.

Heat remaining oil in same pan. Add onions. Cook, stirring often, for 6 to 7 minutes, or until well browned.
Add vinegar. Stir several seconds. Add remaining vegetables. Cook, stirring 1 to 2 minutes.
Add wine, broth, tomato paste, peppercorns and rosemary. Cover pan. Simmer gently for 2 hours, or until meat is tender.
Add peas. Cook for 2 minutes. Add basil and salt and pepper to taste.
Number Of Servings:
Number Of Servings:
8

 

 

 

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