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Categories:
carrots potatoes parsnips white onions stalks celery beef garlic onion ground pepper ground sea salt extra-virgin olive oil red wine butter flour beef stock bay leaf rosemary garlic
Viewed: 3 - Published at: a year agoIngredients
- 1 1/2 lb carrots
- 7 medium russett potatoes
- 1 lb parsnips
- 2 medium white onions
- 3 stalks celery
- 2 2/3 lb bottom round stew beef
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp fresh ground pepper
- 1 tsp fine ground sea salt
- 1/3 cup extra virgin olive oil
- 1/2 cup dry red wine
- 4 tbsp salted butter
- 4 tbsp All Purpose Flour
- 4 cup low sodium beef stock
- 6 bay leaf
- 2 sprigs fresh rosemary
- 1/2 tsp garlic salt
Method
- Preheat oven to 300F.
- Arrange oven racks so the stew will sit in the middle of the oven
- peel potatoes, carrots and parsnips and cut into 1 in pieces.
- Chop celery and onion into 1/2 in pieces.
- Put all veggies into 12 quart roasting pan, preferably one with a good fitting lid.
- (I use my enamel coated roasting pan with the lid, got it at k-mart not too expensive and it cleans up really well).
- Cover veggies with cold water just enough so they are all under the water, this will prevent browning while you are prepping the rest of the stew.
- Cube the stew beef into 1 1/2 -2 inch pieces.
- season with the sea salt, fresh ground pepper, garlic and onion powder.
- mix until evenly coated
- heat some of the EVOO in a large heavy bottomed skillet on med-high heat.
- Brown beef cubes in small batches, adding oil as needed.
- Set aside on a plate that will catch the juices.
- Reduce the heat on the skillet to medium, deglaze the pan with the red wine, scraping the bits off the bottom of the pan with a metal whisk.
- Add the butter and flour, whisk until it forms a rue, allow to cook for 2-3 min, whisking often.
- Add beef stock a little at a time, whisking contstantly to remove any lumps.
- Allow to cook in the skillet until it thickens into a gravy, add salt and pepper to taste.
- Add gravy to the roasting pan with the veggies and water and mix gently.
- Add beef and all the juices that have run into the plate to the roasting pan.
- Stir to mix, add bay leaves and rosemary sprigs, cover with the lid or loosely with aluminum foil.
- Place in oven for 2 1/2 -3 hours or until carrots and potatoes are cooked through.
- Stir occasionally throught cooking.
- Once potatoes and carrots are cooked through remove from oven and remove the bay leaves and rosemary sprigs.
- Stir in the garlic salt.
- Serve with good crusty bread, I like a good roasted garlic or rosemary ciabatta.
- A sour dough loaf goes well too.
- Enjoy!!!!
- Extras: -if you want a thicker, richer broth double the butter and flour you use to make the rue and cook rue slightly longer -you can use different veggies such as winter squash, turnip, sweet potatoes, etc.
- just keep in mind that the different veggies will add their own unique twist in the overal flavor of your stew.
