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Beef Stew with Red Wine, Root Vegetables and Garlic Bread

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Beef Stew with Red Wine, Root Vegetables and Garlic Bread

Beef Stew with Red Wine, Root Vegetables and Garlic Bread
Ray Kachatorian
Provided by:
total prep

Ingredients

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.