s WARMING BEEF STEW ****
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s WARMING BEEF STEW ****
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Ingredients
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Instructions *** 1-24-16 very good Note leftovers can be used for "beer ragu with tagliatelle" *** FEBRUARY 03, 2015 Serves 4 with leftovers 3½ pounds beef chuck or round, cut into 1½inch chunks Salt and pepper, to taste ¼ cup flour 6 tablespoons olive oil, or more if needed 3 medium onions, chopped 3 medium carrots, cut into ½inchthick rounds 2 turnips, cut into ½inch pieces Subscribe Starting at 99 cents Members Sign In Comment 2 cloves garlic, finely chopped 2 cups red wine 1 cup chicken stock 1 cup water 1 can (28 ounces) whole tomatoes, crushed in a bowl 2 bay leaves Few sprigs fresh thyme 1½ pounds cremini or button mushrooms, thickly sliced 3 tablespoons chopped fresh thyme 1. Set the oven at 350 degrees. 2. Pat the beef dry and sprinkle with salt, pepper, and flour. In a large flameproof casserole over high heat, heat 2 tablespoons of oil. Working in batches, brown the beef, turning occasionally, for about 6 minutes. Use a slotted spoon to transfer the meat to a bowl. Repeat with the remaining beef, adding more oil as necessary. 3. Add 2 tablespoons of oil to the pot. Cook the onions over medium heat, stirring occasionally, for 6 minutes. Add the carrots and turnips. Cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 2 minutes. 4. Add the wine, turn up the heat, and cook, scraping up the browned bits at the bottom of the pan, until the mixture comes to a boil. Simmer for 3 minutes. Add the stock, water, tomatoes, bay leaves, and thyme sprigs. Return the beef and any accumulated juices to the pot. Return the liquid to a boil, remove from the heat, and cover the pan. 5. Cook in the oven for 2 to 2½ hours, stirring a few times, or until the beef is very tender when pierced with the tip of a sharp knife. Let the stew sit at room temperature for at least 15 minutes. Skim the fat from the surface of the liquid. Get Today’s Headlines from the Globe in your inbox: SHOW 1 COMMENT Warming beefstew becomes a sauce fortagliatelle Begin with beef stew with lots of root vegetables and mushrooms, then use the sauce to toss with tagliatelle. Recipe for beef ragu with tagliatelle 6. Meanwhile, in a large skillet over mediumhigh heat, heat the remaining 2 tablespoons oil. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, for about 8 minutes or until their liquid evaporates and the mushrooms are golden. Reserve 1 cup of mushrooms for the tagliatelle. Stir the remaining mushrooms into the stew. 7. Remove 4 cups of stew for the tagliatelle. Discard the thyme from the stew. Reheat the stew until bubbling. Taste for seasoning, and add more salt and pepper if you like. Garnish with chopped thyme. Lisa Zwirn This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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