[back to contents]

Beef Stew

Description: Beef stew.
Yield: About 4 servings.


Stew

Qty Unit Ingredient
2 lb. Beef Chuck Roast (cubed, 1 inch)
Salt
Black Pepper
1 1/2 c. Flour
1/4 c. Olive Oil
1 Tbsp. Butter
2 c. Red Wine
4 c. Beef Broth
6 clove Garlic (crushed)
2 Bay Leaves
1/2 tsp. Dried Thyme
1/4 tsp. Ground Clove
1 Tbsp. Worcestershire Sauce
1 Onion (chopped)
1 Parsnip (chopped)
2 Carrots (chopped)
6 Red Potatoes (medium dice)
8 Mushrooms (sliced)
6 oz. Tomato Paste

Directions:

  1. Season cubed beef with salt and pepper
  2. Dredge beef in flour
  3. In a large heavy sauce pan, melt butter in olive oil over medium-high heat
  4. Brown meat in batches, removing when done
  5. When all meat is browned and removed from sauce pan, add red wine to pan
  6. With a wooden spoon scrape fond loose from the bottom of the pan
  7. Reduce wine by half
  8. Re-add beef
  9. Add beef broth, garlic, bay leaves, thyme, worcestershire
  10. Bring to a boil, then reduce heat to low and simmer for 2 hours
  11. After two hours, add onion, parsnip, carrots, potatoes, and mushrooms
  12. Simmer for 30 minutes
  13. At the last five minutes, add tomato paste and stir well to incorporate
  14. Season with salt and pepper to taste
  15. Serve with horseradish cream

Horseradish Cream

Qty Unit Ingredient
1 c. Sour Cream
2 tsp. Horseradish
2 tsp. Extra Virgin Olive Oil
Salt
Black Pepper

Directions:

  1. Mix all ingredients

[back to contents]


Copyright 2005-2009, Kevin Worcester