ROSEMARY BEEF STEW
The flavors are layered in this stew. It is not a quick recipe, but it is well worth the extra preparation.
Provided by sean2469
Categories Stew
Time 6h45m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 17
Steps:
- Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
- Boil the beef broth to reduce to half.
- While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
- Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot.
- In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
- In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
- Mix the flour with some salt and pepper to taste.
- Dredge the stew meat in the flour mixture to coat.
- Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot.
- Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover.
- Heat on low heat or in a crock pot for a few hours.
Nutrition Facts : Calories 672.6, Fat 39.1, SaturatedFat 13.9, Cholesterol 92.8, Sodium 1340.1, Carbohydrate 45.4, Fiber 6.3, Sugar 7.3, Protein 31
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