Beef Stew With Winter Vegetables

Recipe Ingredients

2 lbs	908g / 32oz	Beef chuck
1/4 cup	15g / 0.5oz	All-purpose flour
1 teaspoon	5ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Oil
2 tablespoons	30ml	Unsalted butter
1 tablespoon	15ml	Onion - cut 1/2"-thk wedges (large)
2 tablespoons	30ml	Garlic cloves - minced (large)
1/2 cup	118ml	Dry red wine
2 cups	474ml	Homemade beef stock or canned beef broth
1/4 cup	59ml	Balsamic vinegar
1		Bay leaf
6		Fresh sage leaves - (to 8) - washed, dried (large)
1 lb	454g / 16oz	Butternut squash - peeled, and
		Cut into 1" pieces
1/2 lb	227g / 8oz	Parsnips - peeled, and
		Cut into 1" pieces
2		Carrots - peeled, and cut (medium)
		Into 1" chunks
1/2 lb	227g / 8oz	Roma tomatoes - cored, blanched,
		Peeled, seeded, and diced.

Recipe Instructions

Cut the beef into 1-inch cubes.

On a piece of waxed paper or in a plastic food storage bag combine flour, salt and pepper. Toss beef cubes in flour mixture to coat or place beef cubes in food storage bag and shake until beef cubes are coated with flour mixture.

In a wide, heavy saucepan, heat the oil. Brown beef cubes on all sides, removing from pan as browned.

In the same saucepan, melt the butter. Saute the onion and garlic until translucent.

Deglaze with red wine and bring to a boil, scraping up any browned bits from bottom of saucepan. Return the meat to the pan. Add stock, vinegar and bay leaf. Cover and let simmer 1 hour.

Cut the sage leaves into a chiffonade and stir into sauce with the butternut, squash, parsnips, carrots and tomatoes. Cover and let simmer 20 minutes or until meat and vegetables are tender. Remove bay leaf and correct seasonings.

Serve in large bowls with chopped parsley for garnish.

This recipe yields 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

Rating

Average rating:

9.2 (5 votes)

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