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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:
- Season cubed beef with salt and pepper
- Dredge beef in flour
- In a large heavy sauce pan, melt butter in olive oil over medium-high heat
- Brown meat in batches, removing when done
- When all meat is browned and removed from sauce pan, add red wine to pan
- With a wooden spoon scrape fond loose from the bottom of the pan
- Reduce wine by half
- Re-add beef
- Add beef broth, garlic, bay leaves, thyme, worcestershire
- Bring to a boil, then reduce heat to low and simmer for 2 hours
- After two hours, add onion, parsnip, carrots, potatoes, and mushrooms
- Simmer for 30 minutes
- At the last five minutes, add tomato paste and stir well to incorporate
- Season with salt and pepper to taste
- 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:
- Mix all ingredients
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Copyright 2005-2009, Kevin Worcester
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