Hearty Beef Stew
Cold days call for a hearty bowl of beef stew with flavorful vegetables and a splash of red wine.
Serves: serves 4
- 1 large onion
- 1 tbsp olive oil
- 2 cloves garlic
- 1 lb (500 g) lean rump steak, cubed
- 2 heaped tbsp whole-wheat flour, seasoned with salt and pepper
- 2/3 cup red wine
- 21/2 cups vegetable stock
- 2 large carrots, sliced
- 1 large leek, cut into chunks
- 1 stick celery, thickly sliced
- 1 parsnip, thickly sliced
- 1 bay leaf
- 6 peppercorns
- a sprig of fresh thyme
- Cut the onion in half, finely chop one half, and slice the other.
- Heat the oil in a heavy-bottomed pan over medium heat and cook the chopped onion and garlic until softened.
- Toss the cubes of meat in the flour so that each cube is liberally covered. Add the floured meat to the pan and stir briskly over high heat to sear all the surfaces.
- Reduce the heat, add the wine, bring to a boil, and let it bubble for a couple of minutes. Add the stock and all the vegetables and seasonings.
- Cover the pan tightly, turn the heat down, and simmer, stirring occasionally, for about an hour and a half.
- Add more stock or boiling water if it looks dry.
Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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