Stew Beef And Vegetable Punish Stew Serves 10 to 12 Here it is, folks: the stuff stories are made of. This is perfect with some torn crusty bread and a drizzle of a good-quality extra virgin olive oil. And it freezes beautifully for up to three months. 1 1/2 pounds beef stew meat, cut into 3/4-inch cubes 2 teaspoons salt 1 tablespoon freshly ground black pepper 3 tablespoons pure olive oil 1 3/4 cups small-dice yellow onions 2 1/2 cups peeled, medium-sliced carrots 2 cups medium-sliced celery 2 cups peeled, small-dice potatoes 1 1/2 cups peeled, small-dice turnips 2 tablespoons minced garlic 4 cups chopped fresh tomatoes 2 tablespoons fresh thyme leaves 2 tablespoons chopped fresh rosemary 1 1/2 cups dry red wine 1 tablespoon Worcestershire sauce 8 cups veal stock 3 cups elbow macaroni or other small pasta 3 tablespoons chopped fresh flat-leaf parsley 3 tablespoons chopped celery leaves 1. Season the cubed beef with the salt and pepper and pat dry with paper towels. 2. Heat the oil in a large soup pot until almost smoking. Add the beef, stirring until it browns on all sides. Remove the browned meat from the pot and reserve. 3. Add the onions, carrots, celery, potatoes, turnips and garlic to the pot and sprinkle lightly with salt and pepper. Stirring constantly, saute over medium heat until the onions are translucent and wilted. Add the tomatoes, thyme and rosemary and stir to combine well. Saute for 5 minutes more. Add the red wine and Worcestershire, stirring to loosen any caramelized bits that are stuck to the bottom of the pot. Stir in the stock and add the reserved meat back in, bring to a simmer and cook for 30 minutes. Season the stew to taste with salt and pepper. 4. About 10 minutes before you are ready to serve, stir in the pasta and simmer until tender. Add the parsley and celery leaves, and serve immediately.
Posted on: Fri, 28 Mar 2014 23:06:11 +0000
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