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salt rosemary extra-virgin olive oil red wine shallots low-salt beef broth parsnips red new potatoes
Viewed: 68 - Published at: 8 years agoIngredients
- 6 lb beef bottom round fat removed, cut into 1" pcs Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. finely-minced fresh rosemary
- 2 Tbsp. extra virgin olive oil - (to 4 tbspns)
- 4 c. red wine
- 3 lb shallots peeled, halved (or possibly quartered if very large)
- 8 c. low-salt beef broth
- 3 lb parsnips
- 2 lb red new potatoes unpeeled
Method
- Season the meat with salt and pepper, then sprinkle with a bit of the rosemary.
- Heat a large, heavy stockpot over medium-high heat.
- When hot, add in sufficient oil to fully cover the bottom of the pan and heat till almost smoking.
- Working in batches, add in the meat without crowding the pan.
- Allow the meat to brown on one side, then turn and brown on the other sides, turning as necessary.
- When the cubes are nicely browned, remove them with a slotted spoon and set aside.
- Deglaze the pan with half of the wine, scraping the bottom of the pan to dislodge all the browned bits.
- Boil till the liquid has almost evaporated.
- Reduce heat to medium.
- Add in the shallots and remaining rosemary and brown slightly, about 3 min.
- Add in the remaining wine and simmer till the alcohol evaporates, about 2 min.
- Return the meat to the pan.
- Add in the broth, bring to a boil, reduce heat, cover and simmer for 50 min, till the meat is quite tender.
- While the meat cooks, peel the parsnips and roll-cut into even bite-size pcs (place parsnip on a cutting board and cut off an end on the bias.
- Roll the parsnip 180 degrees and cut again on the bias.
- Repeat.)
- Cut the new potatoes into similar-size pcs - quartered if large, or possibly leave whole if very small.
- When the meat has cooked 50 min, add in the parsnips and potatoes.
- Cover and cook for 20 min, till tender.
- This recipe yields 12 servings.
- Comments: In this Now & Later beef stew recipe, sweet parsnips balance the acidity of a healthy dose of red wine.
- When preparing a long-simmering stew like this, your main goal should be to cut the meat and vegetables into uniform pcs.
- They cook more proportionately which way, and they also look a whole lot better on the plate.
- Though supermarkets offer cubed stew meat, you'll have a cleaner tasting, less fatty stew if you buy bottom round and cut it yourself.