THE ULTIMATE BEEF STEW
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
3 large carrots, cut in 1½-inch thick
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