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Beef Stew With Winter Vegetables

Ingredients
Serves:
2 pound s
beef chuck
1/4 cup
all-purpose flour
1 teaspoon
kosher salt
1/4 teaspoon
freshly ground pepper
3 tablespoon s
oil
2 tablespoon s
unsalted butter
1
large onion, cut into 1/2 inch thick wedges
2
large cloves garlic, minced
1/2 cup
dry red wine
2 cup s
beef stock or beef broth
1/4 cup
balsamic vinegar
1
bay leaf
6
fresh large sage leaves, washed and dried
1 pound
butternut squash, peeled and cut into 1-inch pieces
1/2 pound
parsnips, peeled and cut into 1-inch pieces
2
medium carrots, peeled and cut into 1-inch chunks.
1/2 pound
Roma tomatoes, cored, blanched, peeled seeded, and diced.
  1. Cut the beef into 1-inch cubes. 
  2. 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. 
  3. In a wide, heavy saucepan, heat the oil. Brown beef cubes on all sides, removing from pan as browned. 
  4. In the same saucepan, melt the butter. Sauté the onion and garlic until translucent. 
  5. 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. 
  6. Cut the sage leaves into a chiffonade (see cooking tips) 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.

Hearty wines go best with hearty dishes. I love a young Syrah or Shiraz, as they call it in Australia, with my beef stew. Look for Clos du Bois and Benzinger from California, Rosemount and Penfolds from Australia. They’re all inexpensive, and offer wonderful depth and flavor for young wines.

RATING:
fivestar: 
Average: 3.6 (13 votes)

About this Recipe

There’s nothing more comforting and delicious on a cold winter day than a big, steaming bowl of beef stew. This is a simple recipe, easy to prepare, and creates a delicious combination of beef and winter vegetables. I like to serve mine with a large plate of garlic mashed potatoes (see separate recipe).

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