Remember my resolution to post more regularly? Well that seems to have not made it out of January! It is 60 degrees here in New York City today, so you might think who wants a stew recipe right? This winter might never end because Thursday we are bracing for more snow and some stew might just hit the spot. Enjoy!
Recipe
· 1 batch of Mashed Turnips
·
· 2 tablespoons olive oil
· 1.5 lbs. trimmed beef stew meat
· 1 tbsp. sea salt & black pepper
· 3/4 cup chopped yellow onion
· 3 cloves chopped garlic
· 2 tablespoons all-purpose flour
· Half- bottle dry red wine
· 2 cups vegetable stock
· 12 small cipollini onions, peeled
· 12 baby portabello mushrooms, chopped
· 12 baby carrots, peeled
· 1 tsp. sugar
· Fresh parsley
NOTE: This beef stew recipe is a take on the Pioneer Woman's Sunday Night Stew and Food & Wine's Beef Stew In Red Wine Sauce recipes.
1 Make the mashed turnips ahead of time and set aside. Reheat before
serving.
2 Preheat oven to 350 degrees.
3 In an uncovered Dutch oven/casserole pot, melt butter in 1
tablespoon of olive oil then add beef in a single layer and season with salt
and pepper. Cook over medium-high heat, turning occasionally, until browned on
all sides.
4 Add chopped yellow onion and garlic and cook for 5 minutes. Add flour and stir to coat the meat with it. Add wine, vegetable stock, and season
with salt and pepper. Bring to a boil.
5 Cover pot and transfer to oven. Cook for 1 1/2 hours, until the
meat is very tender.
6 In a large skillet, combine pancetta, cippolini onions,
mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of
water, 1 teaspoon of sugar, and season with salt and pepper. Bring to boil,
cover, and simmer for 10 to 15 minutes until the liquid reduces.
7 Uncover and cook over high heat, tossing, for 5 minutes.
8 Scoop mashed turnips into plate, place with vegetables
and pancetta on the side, and then top vegetables with stew. Garnish with chopped fresh parsley, serve.
