Rosemary Beef Stew

READY IN: 6hrs 45mins
SERVES: 6
YIELD: 6 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the potatoes, celery, green beans and carrots into bite sized pieces. Place them in the pot.
  • Boil the beef broth to reduce to half.
  • While the broth is boiling, blanch the tomatoes in the broth. Peel and chop the tomatoes. Set in the pot.
  • Coarsely chop the onion. Heat 1 tbs olive oil and 1 tbs butter in a heavy pan. Saute the onions until they are caramelized, place them in the pot. De-glaze the pan with some of the red wine and place in the pot.
  • In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the corn to give it color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
  • In the same pan, heat another 1 tbs butter and 1 tbs olive oil. Saute the mushrooms to give them color. Place in the pot. De-glaze the pan with some of the red wine and place in the pot.
  • Mix the flour with some salt and pepper to taste.
  • Dredge the stew meat in the flour mixture to coat.
  • Heat 1 tbs of olive oil in the heavy pan. In small batches, sear the stew meat on all sides. Place in the pot. De-glaze the pan with red wine and place in the pot.
  • Pour and remaining wine and broth in the pot. Put the sprigs on the top and cover.
  • Heat on low heat or in a crock pot for a few hours.
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