Beef Stew With Winter Vegetables
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Wolfgang Puck
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1. Ingredients
- 2 pounds Beef Chuck
- 1/4 cup All-Purpose Flour
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Freshly Ground Pepper
- 3 tablespoons Oil
- 2 tablespoons Unsalted Butter
- 1 Large onion, cut into 1/2 inch thick wedges
- 2 Large Cloves Garlic, minced
- 1/2 cup Dry Red Wine
- 2 cups Homemade Beef Stock or Canned Beef Broth
- 1/4 cup Balsamic Vinegar
- 1 Bay Leaf
- 7 Fresh Large Sage Leaves, washed and dried
- 1 pound Butternut Squash, peeled and cut into 1-inch pieces
- 1/2 pound Parsnips, peeled and cut into 1-inch pieces
- 2 Medium Carrots, peeled and cut into 1-inch chunks
- 1/2 pound Roma tomatoes, cored, blanched, peeled, seeded, and diced
Nutrition Info
Per Serving
- Calories: 725 kcal
- Carbohydrates: 49 g
- Dietary Fiber: 10 g
- Fat: 42 g
- Protein: 33 g
- Sugars: 17 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Cut the beef into 1-inch cubes.
- On a piece of waxed paper or in a plastic food storage bag combine flour, salt and pepper.
- Toss beef cubes in flour mixture to coat or place beef cubes in food storage bag and shake until beef cubes are coated with flour mixture.
- In a wide, heavy saucepan, heat the oil. Brown beef cubes on all sides, removing from pan as browned.
- In the same saucepan, melt the butter.
- Saute the onion and garlic until translucent.
- Deglaze with red wine and bring to a boil, scraping up any browned bits from bottom of saucepan.
- Return the meat to the pan.
- Add stock, vinegar and bay leaf.
- Cover and let simmer 1 hour.
- Cut the sage leaves into a chiffonade (see cooking tips) and stir into sauce with the butternut, squash, parsnips, carrots and tomatoes.
- Cover and let simmer 20 minutes or until meat and vegetables are tender. Remove bay leaf and correct seasonings.
Yield: 4 servings
3. Still Hungry?
There's nothing more comforting and delicious on a cold winter day than a big, steaming bowl of beef stew. This is a simple recipe, easy to prepare, and creates a delicious combination of beef and winter vegetables. I like to serve mine with a large plate of garlic mashed potatoes.
Notes:
Serve in large bowls with chopped parsley for garnish.
Hearty wines go best with hearty dishes.
I love a young Syrah or Shiraz, as they call it in Australia, with my beef stew.
Look for Clos du Bois and Benzinger from California, Rosemount and Penfolds from Australia.
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The alcohol always cooks out before the dish reaches the table!
la_boheme1 - January 7, 2008 10:46:56 AM PSTThe flavor of the wine is an integral part of the dish, but there's never any alcohol left to worry about. If you don't drink alcohol, so are concerned about purchasing a bottle of wine and not being able to use it all, you might want to borrow some from a friend for this dish. If you are absolutely opposed to coming anywhere near wine for religious and/or cultural reasons, balsamic vinegar can sometimes be a good substitute. However, I would start with perhaps 1/4 cup and add more to taste, as it will be a different flavor than what wine gives the dish. Just be sure to buy a good brand of balsamic vinegar and make sure that it is fresh...not something that's been lurking in your kitchen cupboard forever!
4 of 4 found this review helpful.
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YUM
cmcginley529 - January 7, 2008 08:23:04 AM PSTI really don't like stew, but my husband does. I tried this recipe and now I love stew. Thanks.
1 of 1 found this review helpful.
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can it be changed?
Feda J - December 31, 2007 05:23:10 PM PSTcan this be done without the alcohol?
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did i do something wrong?
Grimmjow Jaggerjack - January 27, 2008 01:34:41 PM PSTi was in the step where i cook in in oil the beef and it turned out like mud brown and it has liquid is that normal?
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