Recipes: Beef and Root Vegetable StewMonday, January 09, 2012
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.