- 2 lb cubed stew beef, such as chuck roast. The meat should be trimmed and cut into 1 inch cubes.
- Salt and pepper
- 1 teaspoon oregano
- 3 tablespoons olive oil mixed with 2 tablespoons canola oil
- 1 Spanish onion, minced
- 3 celery stalks, chopped
- 1 tablespoon tomato paste
- 4 garlic cloves, minced
- 1 cup red wine
- 3 tablespoons flour
- 2 cups chicken broth
- 1 tablespoon fresh thyme, minced
- 3 tablespoons parsley, minced
- 1 & 1/2 lb red potatoes
- 5 carrots, peeled and sliced
- 2 cups frozen Italian (flat) string beans at room temperature
- 1 cup frozen peas
Friday, 8 January 2010
HERBED BEEF STEW
This recipe serves eight, an ample amount to provide leftovers for next day's dinner. A good thing, since stew tastes better the next day! The wine and herbs bring aboard a lot of flavor and make this an irresistible meal for a cold day.
Preheat the oven to 350 F. Season the beef with salt and pepper. In a Dutch oven heat 3 tablespoons of the oil and brown the meat well on all sides. Make sure you do not overcrowd the meat. You may need to cook it in two batches. Add some more oil to the pot if needed for the second batch. When the meat is browned well, remove it from the pot, sprinkle the oregano on top, cover and set aside.
Add the rest of the oil to the pot and when it's heated saute the onions and celery until the onions are translucent, about 5 minutes. Add the tomato paste and garlic and mix. Add the flour and cook for about 1 minute. Stir in the wine slowly, scraping up any browned bits. Stir in the broth, thyme, parsley, and the beef.