Red wine beef stew with potatoes & green beans
This is from a cookbook I've got called "Food Network Favorites." It's from Dave Lieberman. And, was really good on a cold and snowy night. When we couldn't have gone anywhere even if we'd wanted.
2 lbs. beef chuck for stew, cut into cubes
kosher salt and pepper
3 Tbsp. butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 Tbsp. all-purpose flour
2 14.5 oz cans reduced-sodium beef stock
2 c. red wine
1 c. crushed tomatoes (I used diced, with the juice)
1 sprig fresh rosemary
2 medium potatoes, peeled and cubed (I used 4)
2 handfuls green beans, ends trimmed (I used about 4 handfuls
Season the beef cubes with salt and pepper. Heat 2 Tbsp. butter in heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. Cook, turning the beef cubes, until all sides are evenly browned, about 5-6 minutes. If the pan gets too brown, turn down the heat. Scoop the browned beef out, add remaining butter, then brown rest of the beef.
Scoop out the second batch of beer, then add the carrots and onions and adjust the heat to medium high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies. Pour in the beef broth, wine, and crushed tomatoes and toss in the rosemary. Slide the beef back into the pot and bring to a boil. Turn down the heat so the liquid is just breakin ga gentle simmer. Partially cover the pot and cook 50 minutes, stirring several times.
Stir in the potatoes, cover the pot completely and cook another 45 minutes. Add the green beans and cook 5-10 minutes.
2 lbs. beef chuck for stew, cut into cubes
kosher salt and pepper
3 Tbsp. butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 Tbsp. all-purpose flour
2 14.5 oz cans reduced-sodium beef stock
2 c. red wine
1 c. crushed tomatoes (I used diced, with the juice)
1 sprig fresh rosemary
2 medium potatoes, peeled and cubed (I used 4)
2 handfuls green beans, ends trimmed (I used about 4 handfuls
Season the beef cubes with salt and pepper. Heat 2 Tbsp. butter in heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. Cook, turning the beef cubes, until all sides are evenly browned, about 5-6 minutes. If the pan gets too brown, turn down the heat. Scoop the browned beef out, add remaining butter, then brown rest of the beef.
Scoop out the second batch of beer, then add the carrots and onions and adjust the heat to medium high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies. Pour in the beef broth, wine, and crushed tomatoes and toss in the rosemary. Slide the beef back into the pot and bring to a boil. Turn down the heat so the liquid is just breakin ga gentle simmer. Partially cover the pot and cook 50 minutes, stirring several times.
Stir in the potatoes, cover the pot completely and cook another 45 minutes. Add the green beans and cook 5-10 minutes.
Comments