Hearty Beef Stew with Green Peas and Car
Source of Recipe
Marla
List of Ingredients
3 lbs beef chuck, cut into 1 1/2-inch cubes
salt, freshly ground black pepper
2-3 tablespoons veg. oil
2 medium-large onions, chopped (2 cups)
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup red wine (Cabernet Sauvignon, Cotes du Rhone, Zifandel. Shiraz or
Barolo)
2 cups homemade or canned (low-sodium) chicken broth
2 bay leaves
1 teaspoons dried thyme
4 large carrots, peeled & sliced 1/4 inch thick
1 cup frozen peas, thawed
1/4 cup minced fresh parsley
Recipe
1. Preheat oven to 200-225. Place meat in large bowl. Sprinkle with 11/2
teaspoons salt & 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil
over medium-high heat in a dutch oven; add meat to pan in two batches.
Brown
meat on all sides, about 5 minutes per batch, adding more oil if necessary.
Transfer meat to a platter, set aside.
2. Add onions to pot; saute til almost softened, 4-5 minutes. Reduce heat
to medium and add garlic; continue to saute for about 30 seconds longer.
Stir in flour and cook until lightly colored, 1-2 minutes. Stir in wine,
scraping up any browned bits stuck to pan. Add chicken broth, bay leaves &
thyme; bring to simmer. Cover and place in oven, and simmer til meat is
just
tender, 21/2 to 3 hours.
3. Before serving, steam carrots til tender, about 6 minutes.
4. Add steamed carrots and uncooked peas to fully cooked stew; cover and
let
stand about 5 minutes to blend flavors. Stir in parsley, adjust seasonings
and serve. 6-8 people.
WONDERFUL SERVED OVER GARLIC MASHED POTATOES!!!
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