Not quite your mother's beef stew. This updated stick-to-your-ribs stew makes judicious use of high quality beef for flavor, but doesn't sell itself short when it comes to veggies.
Root Veggie Stew with Beef
serves 6-8
1 lb beef stew meat, cubed
1/4 cup flour
1 tsp salt
freshly ground pepper, to taste
1/4 cup olive oil
2 yellow onions, sliced
8 cloves garlic, chopped
2 small rutabagas, cut into 1-1.5 inch cubes
4 medium carrots, roughly chopped
6 small potatoes, quartered
4 T red wine vinegar
2 cups dark beer (stout or porter is best)
1 T dried thyme
3 cups good quality beef broth
2 bay leaves
2 T brown sugar
2 T Dijon style mustard
salt and pepper, to taste
3 sprigs fresh rosemary, optional
Preheat oven to 350ºF.
Toss meat with flour, salt, and pepper (to taste).
Heat olive oil in a large oven-safe pan (or Dutch oven) over medium-high heat. Brown meat on all sides. Reserve.
Using the same pan, saute onions until tender. Add garlic and continue to saute, being careful not to let it brown. Add dried thyme; stir to combine. Deglaze the pan with red wine vinegar and 1 cup/about half of the beer, scraping up all the browned bits clinging to the pan as you go. Add remaining beer, broth, mustard, brown sugar, and bay leaves. Bring to a boil.
When liquid boils, add beef, chopped vegetables, and rosemary sprigs. Return to a boil, cover, and place pot into oven. Allow the stew to simmer for 1 1/2 - 2 hours, or until vegetables are just tender
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serves 6-8
1 lb beef stew meat, cubed
1/4 cup flour
1 tsp salt
freshly ground pepper, to taste
1/4 cup olive oil
2 yellow onions, sliced
8 cloves garlic, chopped
2 small rutabagas, cut into 1-1.5 inch cubes
4 medium carrots, roughly chopped
6 small potatoes, quartered
4 T red wine vinegar
2 cups dark beer (stout or porter is best)
1 T dried thyme
3 cups good quality beef broth
2 bay leaves
2 T brown sugar
2 T Dijon style mustard
salt and pepper, to taste
3 sprigs fresh rosemary, optional
Preheat oven to 350ºF.
Toss meat with flour, salt, and pepper (to taste).
Heat olive oil in a large oven-safe pan (or Dutch oven) over medium-high heat. Brown meat on all sides. Reserve.
Using the same pan, saute onions until tender. Add garlic and continue to saute, being careful not to let it brown. Add dried thyme; stir to combine. Deglaze the pan with red wine vinegar and 1 cup/about half of the beer, scraping up all the browned bits clinging to the pan as you go. Add remaining beer, broth, mustard, brown sugar, and bay leaves. Bring to a boil.
When liquid boils, add beef, chopped vegetables, and rosemary sprigs. Return to a boil, cover, and place pot into oven. Allow the stew to simmer for 1 1/2 - 2 hours, or until vegetables are just tender
Get the full post Over at Burp!
2 comments:
Lo... This is my kind of beef stew. I love that you have kept the vegetables large, thus giving more to infuse their flavors into the stew. Great recipe, thanks.
Lo (and Peef) -- thank you for stopping by my blog as sometimes I get so wrapped up in life that I forget to stop by my favorite blogs. Yours is high on my list. Aside from the generous dose of wit you throw into everything, your writing is superb. I love that about your blog. Contrary to what the name might imply, there's some very high-end stuff going on over here at Burp! I love it!
Oh, and the food part is wonderful, too. Must try this root veggie stew with some local 100% grass fed bison. In fact, next time the weather dips, this will be on my cooking list.
Thanks for the inspiration!
Melissa
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