BEEF STEW WITH WINTER VEGETABLES

BEEF STEW WITH WINTER VEGETABLES image

Yield 4 people

Number Of Ingredients 19

Ingredients

1-1/4 2-1/2lb lb(567 g) (1.1 kg) lean boneless stewing beef, (chuck recommended)
1 1/2 1tsp tbsp(7 mL) (15 mL) oil
1 1/2 3tbsp tbsp(21 mL) (45 mL) butter
1/3 3/4cup cup(75 mL) (175 mL) finely chopped oniononions
2 1/4tbsp cup(25 mL) (50 mL) all-purpose flour
1/2 1tsp tsp(2 mL) (5 mL) salt
1/4 1/2tsp tsp(1 mL) (2 mL) freshly ground pepper
1/2 1bay leafbay leaves
1/2 1tsp tsp(2 mL) (5 mL) crushed thyme
1/2 1tsp tsp(2 mL) (5 mL) crushed marjoram
2 4cups cups(500 mL) (1 L) lightly salted beef stock, or water
4 8small potatopotatoes
4 8oniononions
4 8medium carrotcarrots
1/8 1/4medium rutabaga, (yellow turnip)
1-1/2 3medium parsnipparsnips
1-1/2 3canned tomatotomatoes, plus 1/2 cup liquid
1/2 1cup cup(125 mL) (250 mL) frozen peas
1/4 1/2cup cup(50 mL) (125 mL) chopped fresh parsley

Steps:

Cut beef into 1-1/2-inch (4 cm) cubes; pat dry with paper towel. In heavy saucepan, heat oil and butter; brown meat one layer at a time. (For a rich tasty stew, it's important to brown meat well at this stage.) When all meat is browned, set aside. Melt more butter in saucepan if necessary and saut?nion until tender and golden. Stir in flour; continue cooking over medium heat until flour is golden. Return meat to saucepan; add seasonings (pepper, bay leaf, thyme and marjoram) and stock. Using wooden spoon, scrape up all browned bits from bottom of pan. Simmer, partially covered, until beef is tender, about 1-1/2 hours. Either cool and refrigerate overnight to allow flavours to mellow, or proceed with vegetables. Peel potatoes, onions, carrots, rutabaga and parsnips. Leave potatoes whole; cut a shallow X in root end of each onion. Cut carrots, rutabaga and parsnips into finger-length sticks. Chop tomatoes coarsely. Add vegetables to stew and cook, covered, at moderate simmer until all ingredients are tender, about 30 to 40 minutes. Add peas; simmer 5 more minutes. Taste, adding more seasoning or liquid if necessary. Sprinkle with parsley and serve.

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