Beef & Vegetable Stew
Servings 6 to 8
Ingredients
2 lbs/1 kg stewing beef
1/2 cup all purpose flour
3 Tbsp oil
4 cups stock (vegetable or beef)
1 1/4 cup red wine
1 1/4 cup vegetable or clamato juice
8 small cooking onions, sliced
2 cloves garlic, minced
6-8 sprigs fresh thyme, chopped fine
1 tsp cumin seed, toasted
1/2 lb. mushrooms, whole or sliced
2 medium carrots, cut in coins
1 medium parsnip, cut in coins
12 baby potatoes, halved
salt and pepper, to taste
Method
In a shallow bowl, coat the beef with flour, salt & pepper. Shake off excess flour mixture.
Heat oil in a thick-bottomed skillet. Brown stewing beef, turning pieces regularly.
Remove beef once it is browned and place on paper towel.
Sauté garlic, onions and mushrooms in the skillet until soft.
Transfer the sautéed vegetables into a saucepan.
Add stewing beef, stock, wine, thyme and cumin seed.
Simmer until meat is tender. Approximately 3-4 hours.
Add carrot, parsnip and potatoes about 1 hour before serving.
Wendy's original recipe
Servings 6 to 8
Ingredients
2 lbs/1 kg stewing beef
1/2 cup all purpose flour
3 Tbsp oil
4 cups stock (vegetable or beef)
1 1/4 cup red wine
1 1/4 cup vegetable or clamato juice
8 small cooking onions, sliced
2 cloves garlic, minced
6-8 sprigs fresh thyme, chopped fine
1 tsp cumin seed, toasted
1/2 lb. mushrooms, whole or sliced
2 medium carrots, cut in coins
1 medium parsnip, cut in coins
12 baby potatoes, halved
salt and pepper, to taste
Method
In a shallow bowl, coat the beef with flour, salt & pepper. Shake off excess flour mixture.
Heat oil in a thick-bottomed skillet. Brown stewing beef, turning pieces regularly.
Remove beef once it is browned and place on paper towel.
Sauté garlic, onions and mushrooms in the skillet until soft.
Transfer the sautéed vegetables into a saucepan.
Add stewing beef, stock, wine, thyme and cumin seed.
Simmer until meat is tender. Approximately 3-4 hours.
Add carrot, parsnip and potatoes about 1 hour before serving.
Wendy's original recipe
