Stews are classic winter fare and can make for a fabulous meal
using inexpensive cuts of beef. Since stews are cooked at long
periods, using inexpensive cuts over higher-priced cuts makes
better sense as it cooks long enough to get yummy, tender.
This recipe for stew using nothing but the simplest of ingredients
and highlighting the abundance of winter root vegetables like sweet
parsnips, red potatoes and the beloved, carrot. Also, using a
slow-cooker, makes this recipe even easier by simply throwing in
all the ingredients and letting it cook for 4-6 hours on low.
Feel free to use turnips, rutabaga and even a daikon radish in
this recipe and use what's in season. This meal will certainly make
you feel like cuddling up in front of the fireplace with a big bowl
of stew, crusty bread and a glass of red wine while watching the
snow falling from your living room window...something that's very
foreign to us Chicagoans this winter!
1.5 lbs of cubed beef
2 tablespoon of cornstarch
2 teaspoons of Kosher salt
2 tablespoons of olive oil
1 Spanish onion - chopped
1 garlic clove - diced
1 sprig of rosemary - finely chopped
1/4 teaspoon of dried red pepper flakes
1 can of pureed tomatoes
3 cups of low sodium organic chicken broth
2 large carrots - roughly chopped into large chunks
1/4 lb of parsnips - roughly chopped into large chunks (if using
smaller parsnips, just cut off the ends)
3 red potatoes - roughly quartered
Take large bowl and put the cubed beef in it. Take the cornstarch
and salt, and coat the beef.
Heat a large pot with olive oil on medium heat. Brown the meat
until all sides are golden brown. Add the onions and garlic and
saute for about 5 minutes, then add the fresh rosemary and red
pepper flakes. Stir gently.
Add the can of pureed tomatoes and organic chicken broth, carrots,
potatoes and parsnips. Bring to a boil, then bring down heat to low
and simmer, stirring occasionally for about 1 hour, until the beef
is fork tender.
Simple cooking for busy families.
See more of Johanna's stories here.
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