Beef stew with winter vegetables Yield: 4 servings
1/4 cup flour 1 Teaspoon salt 1/4 Teaspoon freshly ground pepper 2 pounds beef chuck, trimmed, cut into 1-inch cubes 3 Tablespoons extra-virgin olive oil 2 Tablespoons unsalted butter 1 large onion, coarsely chopped 2 large cloves garlic, minced 2 Teaspoons minced fresh thyme leaves or 1 teaspoon dried thyme 1/2 cup dry red wine 1 can (14 1/2 ounces) beef broth 1/4 cup balsamic vinegar 1 bay leaf 6 to 8 fresh large sage leaves 1 medium butternut squash, peeled, cut into 1-inch pieces 2 each, cut into 1-inch pieces: small parsnips, medium carrots 4 plum tomatoes, peeled, seeded, diced, or 1 can (14-ounces) diced tomatoes, drained 4 thin slices pancetta or bacon, cut into 1/4-inch strips 1 pound button mushrooms, trimmed 2 Tablespoons minced fresh parsley 1. Combine flour, salt and pepper in a large plastic food storage bag; add the meat to the bag, shaking until cubes are coated. Heat the oil in a Dutch oven over medium-high heat. Add beef cubes in batches; cook until browned on all sides, about 6 minutes. Remove beef from pan; set aside. Add butter, onion, garlic and thyme. Cook, stirring often, until onion is translucent, about 8 minutes. 2. Add the wine; heat to a boil. Cook, stirring and scraping bottom of pan minute. Return the meat to the pan. Add the broth, balsamic vinegar and bay leaf. Cover; reduce heat to simmer. Cook 1 hour. 3. Meanwhile, stack the sage leaves on a cutting board. Roll them up lengthwise into a tight bundle; cut them crosswise into thin strips with a sharp knife. Stir the sage, squash, parsnips, carrots and tomatoes into the stew. Cover; cook until the meat and vegetables are tender, about 20 minutes. 4. About 10 minutes before serving time, heat a large skillet over medium-high heat. Add the pancetta; cook, stirring, until it renders its fat and begins to brown. Add the mushrooms; cook until lightly browned, about 5 minutes. 5. Remove the bay leaf from the stew. Stir in the mushrooms and pancetta; season with salt and pepper, if necessary. Ladle the stew into shallow soup bowls; garnish with parsley. Nutrition information per serving: 662 calories, 40% of calories from fat, 30 g fat, 10 g saturated fat, 114 mg cholesterol, 47 g carbohydrates, 53 g protein, 1,473 mg sodium, 8 g fiber --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
