THE UL­TI­MATE BEEF STEW

Canadian Living Comfort Food - - Soups & Stews -

Hands-on time: 50 min­utes To­tal time: 2½ hours Makes: 6 to 8 serv­ings

This with clas­sic well-mar­bled warm-you-up­pot roast stew ratheris made than the usual stew­ing beef. The fat melts slowly as it cooks, ten­der­iz­ing the beef into juicy melt-in-your-mouth morsels. A slow fin­ish in the oven gives the stew its rich, hearty tex­ture.

¼ cup all-pur­pose flour

½ tsp salt

¼ tsp pep­per

1.5 kg well-mar­bled bone­less beef blade

pot roast, cut in 1-inch cubes

3 tbsp but­ter

1 tbsp veg­etable oil

2 ribs cel­ery, diced

1 onion, diced

2 tbsp tomato paste

½ cup dry red wine

450 g mini white pota­toes, scrubbed

and quar­tered

3 large car­rots, cut in 1½-inch thick

pieces

10 sprigs fresh thyme

6 sprigs fresh pars­ley

2 bay leaves

3 cups sodium-re­duced beef broth

½ tsp Worces­ter­shire sauce

¾ cup pick­led cock­tail onions,

drained and rinsed

¾ cup frozen peas

In large bowl, whisk to­gether flour, salt and pep­per. Add beef; toss to coat. In large Dutch oven, heat 2 tbsp of the but­ter and the oil over medium heat; work­ing in small batches, cook beef, stir­ring oc­ca­sion­ally, un­til browned, about 20 min­utes to­tal. Us­ing slot­ted spoon, trans­fer to bowl. Set aside.

In same pan, melt re­main­ing but­ter over medium heat; cook cel­ery and onion, stir­ring oc­ca­sion­ally, un­til soft­ened, about 5 min­utes. Add tomato paste; cook, stir­ring, for 2 min­utes. Pour in wine; cook, stir­ring and scrap­ing up browned bits, for 2 min­utes.

Re­turn beef and any ac­cu­mu­lated juices to pan. Add pota­toes, car­rots, thyme, pars­ley and bay leaves. Stir in broth and Worces­ter­shire sauce; bring to boil, stir­ring oc­ca­sion­ally to loosen any re­main­ing browned bits from bot­tom.

Cover45 min­utes.and braiseStir in in cock­tail350°F oven onions; for cover and braise for 15 min­utes. Un­cover and cook un­til veg­eta­bles are ten­der and beef of­fers no re­sis­tance when pierced with tip of knife, 30 to 40 min­utes. Stir in peas; cook for 5 min­utes.

Skim any fat from sur­face of stew. Dis­card thyme, pars­ley and bay leaves. Let stand for 10 min­utes be­fore serv­ing.

PER EACH OF 8 SERV­INGS: about 498 cal, 40 g pro, 27 g to­tal fat (11 g sat. fat), 21 g carb (3 g di­etary fi­bre, 4 g sugar), 122 mg chol, 780 mg sodium, 731 mg potas­sium. % RD I: 6% cal­cium, 35% iron, 74% vit A, 18% vit C, 17% fo­late.

Pearl onions can b e a pain to peel, but us­ing pick­led cockta i l onions from a j a r saves you time- con­sum­ing prep while a lso cut­ting through the rich­ness of the stew with their salty, slightly sour flavour.

Makrut l i m e leaves add au­then­tic Thai flavour. Look for them in Asian mar­kets. S low Cooker Thai C h icken Curry

p. 22

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