Beef Stew with Red Wine, Root Vegetables and Garlic Bread

Beef Stew with Red Wine, Root Vegetables and Garlic Bread

Ray Kachatorian

Provided by: Curtis Stone

3 hr 20 mins total 20 mins prep Full Screen

Servings

Ingredients

• BEEF STEW
• 1 tablespoon olive oil
• 2 1/2 pounds lean beef shoulder, cut into large bite-size cubes
• salt and freshly ground black pepper
• 2 onions, cut into 8 pieces
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 large sprigs fresh thyme
• 2 very ripe tomatoes, coarsely chopped
• 1 1/4 cups dry red wine
• 1 1/2 cups beef stock or beef broth
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 large carrot, peeled and cut into 1-inch pieces
• 1 large turnip, peeled and cut into 1-inch pieces
• GARLIC BREAD
• 6 tablespoons (3/4 stick) butter, room temperature
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 large cloves garlic, minced
• 1 baguette, halved lengthwise

Directions

• Preheat a heavy large pot over high heat until it is very hot and the first wisp of white smoke appears. Meanwhile, sprinkle the beef with salt and pepper.
• Add the oil to the hot pot and immediately add the beef. If your pan is not wide enough to hold the beef in a single layer and without crowding it, cook the beef in two batches.
• Cook until the beef is brown, about 6 minutes. Transfer the beef to a bowl. Reduce the heat to medium-high.
• Add the onions and garlic, then the rosemary and thyme to the same pot and cook for about 3 minutes, or until fragrant.
• Add the tomatoes, then add the wine, stirring to scrape up the browned bits on the bottom of the pot.
• Simmer for 8 minutes, or until the wine has reduced by about half.
• Return the beef and accumulated juices in the bowl to the pot.
• Add the beef stock and bring to a gentle simmer. The beef should be just covered with the cooking liquid. Decrease the heat to medium-low.
• Place a lid on the pot and cook, simmering very gently and stirring occasionally, until the beef is almost tender, about 1 1/2 hours.
• Add the parsnips, carrot, and turnip and return the lid to the pot.
• Simmer gently for about 1 hour longer, or until the vegetables are tender and the beef is tender enough to cut with a spoon.
• To make the garlic bread:
• Preheat a griddle pan over medium heat. Mix the butter, parsley and garlic in a small bowl to blend. Season to taste with salt and pepper. Spread the garlic butter over the cut sides of the baguette.
• Grill the bread, cut side down, until it is heated through and golden brown, about 5 minutes.
• Spoon the beef stew into 4 to 6 serving bowls and serve with the garlic bread.

• Filed under:
• Beef,
• Vegetable,
• Meat,
• French,
• Main Dish,
• Dinner,
• Stew,
• Fall,
• Winter,
• All Saints Day,
• Church Supper

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Comments

[annersb]

12:46 PM on 01/15/2012

DON'T follow their instructions to: "Preheat a heavy large pot over high heat until it is very hot and the first wisp of white smoke appears... Add the oil to the hot pot..." I did this and my cook pot literally caught on FIRE!!! I don't even remember how I put it out, I was on total autopilot and my memory of how to extinguish a grease fire kicked into high gear.