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Recipes - Braised Beef Stew

Recipe Name

Braised Beef Stew

Submitted by

Guest

Recipe Description

recipe by Chef Curtis Stone.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	120	Ready In (minutes)	150

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Ingredients
Amt.	Measure	Ingredient



3	glasses (3.5 fl oz)	red wine
1	tablespoon	olive oil
2 1/2	pounds	beef stew meat, cut into 1 inch cubes
2	tablespoons	kosher salt
1	tablespoon	black pepper, ground fresh
2	large	Yellow onion, cut in chunks
2	cloves	garlic minced
1	tablespoon	rosemary, sprigs, fresh
2	tablespoons	2 Sprigs Thyme
2	medium whole (2-3/5" dia)	tomatoes, ripe, peeled and finely chopped
1 1/2	cups (8 fl oz)	beef base
2	cups, slices	Parsnips, peeled and cut into 1-inch chunks
2	large (7-1/4" to 8-1/2" long)	Carrots, raw
3	medium (2-1/4" to 3-1/4" dia.)	potatoes cubed

Steps

Sequence	Step

1	Add olive oil
2	Add salt and pepper to beef cubes.
3	When oil in pot starts smoking, add beef cubes and cook on high until they are brown, about 10 minutes.
4	Remove beef from pot and add onion, garlic, thyme and rosemary. Cook for 3 minutes.
5	Add tomato and wine, stirring to scrape the browned bits from the bottom of the pot.
6	Simmer for about 8 minutes, or until the wine has reduced by half.
7	Return the beef and juices to the pot.
8	Add the beef stock. The cooking liquids should just cover the meat and onions. Reduce heat to meduim low.
9	Place a lid on the top and simmer very gently for about 90 minutes.
10	Once the meat is tender, add the vegetable (parsnips, carrots and potato) and cook for 30 minutes to an hour or until vegetables are tender enough to pierce with fork.

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