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Spicy New England holiday stew




Source of Recipe


the web


List of Ingredients




4 lbs. stew beef, cut into one-inch pieces
vegetable oil to brown the meat
¼ cup onion, diced medium
1 carrot, diced medium
1 celery rib, diced medium
1 14 oz. can diced tomatoes, with the liquid
3 cups fresh or canned beef stock
3 cups red Zinfandel or other good young red wine of your choice
1 16 oz. can whole-berry cranberry sauce
1 cup grated horseradish, drained 1 cinnamon stick
8 whole cloves
5 whole black peppercorns
2 bay leaves
1 tsp. dried thyme
12 small white onions, peeled
4 medium carrots, peeled and cut into one-inch pieces (about 2½ cups)
3 cups white turnip cut into one-inch pieces
6 medium red skin potatoes, cut into quarters (this size potato is about two inches in diameter and weighs about three ounces)

Recipe



1. Remove all excess moisture from the diced beef with paper towels (Wet meat will not brown).
2. In a heavy-bottom stock pot or a Dutch oven add two tablespoons of oil. Over medium-high heat add enough of the diced beef to cover the bottom of the pan. Brown the beef on all sides. Do this in several batches if necessary. Set browned beef aside.

3. Add another two tablespoons of oil to the pan and, over medium heat, sauté the diced onions, carrots, and celery until the vegetables are lightly browned.

4. Combine the tomatoes, beef stock, and wine. Add this mixture to the vegetables and bring it to a slow simmer.

5. Add the cranberry sauce, horseradish, and the spices and herbs to the simmering stock; increase the heat to medium-high, and return the browned beef to the pot. When the mixture returns to a slow simmer, reduce the heat low enough to maintain this simmer, and loosely cover the pot.

6. Cook the stew, at a slow simmer, until the meat is very tender, about 1½ hours.

7. While the stew is simmering, steam the remaining vegetables—the white onions, carrots, turnip, and potatoes—individually, until tender, and set them aside.

8. When the meat is tender, remove the stew from the heat and gently fold in the steamed vegetables. If you intend to serve the stew right away, return it to the heat and bring it to serving temperature. Otherwise, refrigerate it until you’re ready to use it.