Sumptuous Stew

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Ordinary beef? I don’t think so. This Sumptuous Stew is another deliciously unconventional beef recipe. Time to Re-Think your beef!

Sumptuous Stew
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • ⅓ cup all-purpose flour
  • ½ tsp EACH salt and dried thyme leaves
  • ¼ tsp EACH pepper and crushed dried rosemary leaves
  • 1 lb (500 g) Stewing Beef Cubes or Boneless Shank, Short Ribs or Simmering Steak (e.g. Blade or Cross Rib, cut into 1-inch cubes
  • 2 tbsp olive oil
  • ½ cup chopped leeks, onion or shallot
  • 1 clove garlic, minced
  • 4 cups coarsely chopped Portobello mushrooms (1 inch chunks)
  • ½ cup dry red wine
  • 2 ½ cups beef broth or stock
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • Easy Glazed Carrots (recipe follows)
  • Pastry Croutons (recipe follows)
Instructions
  1. Combine flour, salt, thyme, pepper and rosemary in shallow bowl. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken sauce.
  2. Heat oil over medium heat in deep heavy skillet or sauté pan. Working in batches, brown beef cubes on all sides; remove from pan. Add leeks, garlic and mushrooms to pan; cook, stirring often until vegetables have softened, about 5 minutes. Gradually stir in wine, scraping up brown bits from bottom of pan. Cook until reduced by half. Stir in broth and tomato paste; bring to boil. Add browned beef and reduce heat; cover and simmer for 1½ hours or until meat is tender. Remove meat from pan; keep warm.
  3. Gradually stir 3 tablespoons cold water into reserved seasoned flour mixture until smooth. Gradually whisk into bubbling sauce. Cook and stir until sauce thickens. Season with salt and pepper; add beef back to pan to coat with sauce. Serve with Easy Glazed Carrots and Pastry Croutons.

 

 

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