How To Clean Stew Beef

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Angelo Caggiano

With lots of chunky vegetables, this savory stew provides a kettleful of vitamin C and potassium.

Yields: 1 serving

Total Time: 2 hours 43 mins

1 tbsp. olive oil

1/4 c. all-purpose flour

1/4 tsp. ground black pepper

pinch of salt

1 1/2 lb. lean boneless beef round steak, trimmed of all visible fat and cut into 1" cubes

1 medium onion, coarsely chopped

2 cloves garlic, minced

1 tsp. dried thyme

2 bay leaves

3 c. dry red wine or nonalcoholic red wine

1/4 c. tomato paste

2 cans (14 ounces each) defatted reduced-sodium beef broth

1 1/2 lb. baby red potatoes, quartered

20 baby carrots

16 baby pattypan squash, halved

1 lb. shiitake mushrooms, thickly sliced

1/4 c. chopped fresh italian parsley

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Warm 1 1/ 2 teaspoons of the oil in a Dutch oven over medium-high heat. In a medium bowl, combine the flour, pepper, and salt. Working in batches, dredge the beef in the flour mixture, add to the Dutch oven, and cook for 3 to 4 minutes, or until browned on all sides; do not overcrowd the pan. Using a slotted spoon, transfer the beef to a plate.
Add the remaining 1 1/ 2 teaspoons oil to the Dutch oven. Reduce the heat to medium and add the onions, garlic, thyme, and bay leaves. Cook, stirring often, for 6 to 7 minutes, or until the onions are tender. Stir in the wine and tomato paste. Using a wooden spoon, scrape up any browned bits from the bottom of the pan.
Add the broth and beef. Bring to a boil. Partially cover and simmer for 1 1/ 2 hours, or until the beef is tender.
Add the potatoes and carrots. Simmer for 20 minutes. Add the squash, mushrooms, and parsley. Simmer for 10 minutes, or until the vegetables are tender. Season with salt and pepper.

This stew keeps well in the refrigerator for up to 4 days. It also freezes well; store for no longer than 3 months. If needed, thin the sauce with a little water when reheating.

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