Blueprint Beef Stew

Recipe Ingredients

4 lbs	1816g / 64oz	Beef shoulder (chuck) - cubed 2" squares
1/2 cup	118ml	Vegetable oil
3/4 cup	46g / 1.6oz	Flour
3 cups	187g / 6.6oz	Onions - diced (medium)
2		Garlic cloves - minced
3 tablespoons	45ml	Tomato paste
2 tablespoons	30ml	Dijon mustard
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Grated lemon rind
2		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Carrot - grated (large)
1		Celery rib - grated
2 cups	474ml	Dry red wine
2 cups	474ml	Beef broth or stock
1/4 cup	59ml	Fresh parsley
		Vegetable Garnish
2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Carrots - julienned (large)
2 tablespoons	30ml	Turnips - julienned (medium)
1		Parsnip - julienned
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 325 degrees. Dry beef with paper towels and set aside.

In a heavy 6- to 8-quart casserole with tight fitting lid, heat the oil. Dredge the beef in flour and shake off excess. Over high heat, sear the beef for about 2 to 3 minutes per side or until golden brown all over. With a slotted spoon remove the beef to a plate, keep warm, loosely covered with foil.

In the remaining fat in the casserole, saute the onions for about 10 to 15 minutes or until brown and tender. Remove the casserole from the heat and add the garlic, tomato paste, mustard, thyme, grated lemon, bay leaves and salt and pepper to taste. Add the grated carrot and celery, wine, and broth. Return the beef to the casserole. Bring the liquid to a boil, cover and set in the oven for 1 1/ 2 hours or until fork tender. Stir the beef on occasion.

When done, transfer the beef to the top of the stove. Remove the surface fat, discard bay leaves and season to taste with salt and pepper.

Make the vegetable garnish: In a large skillet over medium-high heat, melt the butter. When the foaming subsides, add the julienned carrots, turnips and parsnips and saute for 2 minutes. Add 1/4 cup water, cover and simmer for 3 minutes or until the vegetables are just tender. Season to taste with salt and pepper.

To serve, ladle half of the stew in center of a large deep platter (reserve the other half for another meal). Wreath the meat with the sauteed vegetable garnish and sprinkle parsley over meat.

This recipe yields 8 servings total.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6653)

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