Beef Veggie Stew by Miranda

Name: Beef Veggie Stew by Miranda
Cuisine: European, Mediterranean
Ingredients: ¼ cup all-purpose flour; 1 pound beef stewing meat, trimmed and cut into inch cubes, or chicken legs for coq a vin; 5 teaspoons vegetable oil; 2 tablespoons red wine vinegar; 1 cup red wine, burgundy; 1 Tablespoon Balsamic Vinegar; 3 ½ cups beef broth, homemade or low-sodium canned; 1 Tablespoon Tomato Paste or sub 10 cherry tomatoes; 6 Cloves minced Garlic; 1 Tablespoon Thyme; 1 Tablespoon Rosemary; 1 Teaspoon Fennel; 2 bay leaves; pearl onions; 3 medium carrots, peeled and cut into 1/4-inch rounds; 3 parsnips, peeled and cut into 1/4-inch rounds; 1 container mushrooms; 2 large baking potatoes, peeled and cut into 3/4-inch cubes; 2 teaspoons salt; Polenta, optional to serve over; 5 oz lardons, pancetta or bacon, optional to cook before beef

10 steps

Updated at: Sat, 27 Apr 2024 23:39:39 GMT

Ingredients

5 servings

¼ cupall-purpose flour

1 poundbeef stewing meat

trimmed and cut into inch cubes, or chicken legs for coq a vin

5 teaspoonsvegetable oil

2 tablespoonsred wine vinegar

1 cupred wine

burgundy

1 tablespoonbalsamic vinegar

3 ½ cupsbeef broth

homemade or low-sodium canned

1 TablespoonTomato Paste

or sub 10 cherry tomatoes

6 clovesgarlic

minced

1 tablespoonthyme

1 tablespoonrosemary

medium, peeled and cut into 1/4-inch rounds

3parsnips

peeled and cut into 1/4-inch rounds

1 containermushrooms

2baking potatoes

large, peeled and cut into 3/4-inch cubes

2 teaspoonssalt

Polenta

optional to serve over

5 ozlardons

pancetta or bacon, optional to cook before beef

Instructions

Step 1

Grind bay leaves into a fine powder with no stems. Wash and prepare all vegetables. Use paper towels to dab the beef dry.

Step 2

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of oil in a large pot. (Cook lardons before beef, then remove and save, if using)

Step 3

Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Step 4

Remove the beef from the pot and sauté the onions. Then add garlic and tomato paste until the color starts to rust, then add the vinegar, balsamic, and wine.

Step 5

Add herbs, and cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaves. Bring to a boil, then reduce to a slow simmer.

Step 6

Cover and cook, skimming broth from time to time, until the beef is tender, about 90 minutes. It takes at least this long to make the meat tender, so try not to take the lid off to keep the moisture in.

Step 7

Add the onions, carrots, and parsnips, and simmer, covered, for 10 minutes.

Step 8

Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry.

Step 9

Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Step 10

OPTIONAL: Make and serve over polenta