Recipe by Bayhill
Posted for the Zaar World Tour 2006-Canada. From the "Best of International Cooking" cookbook. Note: prep time does NOT include soaking time for dried beans. UPDATE: I posted this recipe for the Zaar World Tour having never made it before. I have since made this recipe and discovered that it needs a lot of tweaking. It is rather bland, lacking in flavor. When I have time to mess with it, I will post the changes I made.
Top Review by A Good Thing
This was a big hit last night! My husband raved and raved about it. (-: Made for ZWT4 Crockpot Challenge. Because Bayhill mentioned it needed a bit of tweaking, I added a tsp of ground chipotle pepper, and extra TBS of tomato paste, and a dash more of white wine. I also upped the salt and pepper. I followed the instructions as written up to where it says in #3 to "cover and bake 2 hours...". At that point I put the mixture into a preheated Crockpot and cooked on high for 6 hours. I cooked the carrots and noodles in the last half hour. What a fantastic dish!
- 1 cup dried great northern beans (can use navy beans or white kidney beans)
- water, enough to cover beans
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 3⁄4 lbs beef round steak, cut into 3/4-inch cubes
- 1 tablespoon all-purpose flour
- 3 tablespoons tomato paste
- 1⁄3 cup dry red wine
- 1 1⁄2 cups beef stock or 1 1⁄2 cups beef broth
- 2 bay leaves
- 1⁄2 teaspoon dried leaf thyme
- 4 garlic cloves, minced
- salt, to taste
- black pepper, to taste
- 1⁄2 lb fresh carrot, cut into 2-inch pieces
Directions See How It's Made
- Soak beans in enough cold water to cover for 12 hours.
- Heat oil in a large stovetop casserole. Add onion; sautè until tender. Add beef; sautè until lightly browned. Sprinkle with flour; sautè 3 to 5 minutes longer. Stir in tomato paste, wine, stock or broth, bay leaf, thyme, garlic, salt and pepper. Bring to a boil.
- Preheat oven to 400ºF. Add beans and soaking water to beef mixture. Cover and bake 2 hours or until beef and beans are tender.
- Meanwhile, cook carrots in salted water until crisp-tender. Remove and discard bay leaf from stew. Stir in cooked carrots. Serve hot over noodles.