Recipe of the Week
Ultimate Beef and Vegetable Stew
January 12, 2012
Don't let the amount of ingredients in this recipe scare you. It can certainly be made more simply by reducing the number of vegetables. This stew is a celebration of the garden and I really enjoy spending an afternoon making this.
I usually make it well ahead so that there is time to refrigerate and reheat before serving. This allows the flavors to completely meld and presents you with a stew that really is the ultimate.
*3 Tablespoons of flour
*1 Tablespoon paprika
* ½ Tablespoon chili powder
*1 teaspoon kosher salt
*1 ½ lbs beef cubes
*4 Tablespoons of butter
*1 Tablespoon EVOO
* ½ teaspoon hot pepper flakes
* ½ cup red wine
*4 cups smoky beef stock
*1 Tablespoon Worcestershire sauce
*1 teaspoon of sugar
*2 bay leaves
*1 teaspoon dried thyme
*1 15 ounce can of Rotel Tomatoes with Peppers including liquid
* ½ 15 ounce can of whole tomatoes including liquid
*2 cloves of garlic minced
*1 ½ yellow onions cut large
*2 turnips peeled and ½ inch dice
*1 large potato peeled and ½ inch dice
*2 stalks of celery chopped
*1 yellow bell pepper ½ inch dice
*4 banana peppers seeded and chopped
*2 cups fresh green beans trimmed and cut 2" long
*8 ounces of portabella mushrooms quartered
*1 lb "Simple Roasted Carrots" recipe seasoned with fresh rosemary
*2 ears of "Grilled Corn on the Cob" recipe kernels removed from the cob
*3 Tablespoons fresh chopped parsley
*3 ½ Tablespoons corn starch
*1 teaspoon cracked black pepper or to taste
*Kosher salt to taste
Prepare the carrots using the "Simple Roasted Carrots" recipe and set aside until ready to use.
Prepare the corn using the "Grilled Corn on the Cob" recipe. Remove the kernels from the cob and set aside until ready to use.
Prepare the flour mixture and place it in a plastic freezer bag. Add the beef cubes in small batches and shake to make sure they are fully coated.
In a Dutch oven, heat the butter and EVOO over medium high heat. Add the hot pepper flakes.
Brown the beef cubes in small batches, remove from the pot and drain on paper towels.
Deglaze the pot by adding the wine making sure to scrape all the tasty morsels off the bottom. Let the wine cook for 5 minutes.
Prepare the broth of the stew by adding the beef stock, Worcestershire sauce, sugar, bay leaves and thyme. Bring the mixture back to a boil and let it cook uncovered for ½ hour.
Begin building the stew by adding the tomatoes, onion and garlic. Bring it back to a boil and allow them to cook for 15 minutes. Add the turnips, potatoes, celery, peppers and green beans to the broth. Let the mixture come back to a boil and cook for 15 minutes.
Add the mushrooms and cook for approximately 5 minutes until they are just done.
Add the carrots and corn to the stew and cook until they are just heated through.
Remove ½ cup of the broth and place it in a mixing bowl or cup. Stir in the corn starch and whisk until it is thoroughly incorporated. Slowly whisk the corn starch mixture back into the stew. In a few minutes, you will see the broth start to thicken.
Add the parsley and season to taste with salt and pepper. Remove the bay leaves.
Accompany this with a salad and homemade bread for a really hearty meal!