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Stewed Beef in Red Wine
2 lb Beef stew meat -- fat trimmed
2 ts Safflower oil
1/4 c Brandy
3 c Dry red wine
1 c Defatted Beef Stock
1 tb Tomato paste
2 Cloves garlic -- mashed
1/4 ts Thyme
1 Bay leaf -- crushed
12 sm White boiling onions
3 tb Olive oil
1 c Water
1/2 lb Mushrooms
3 tb Whole-wheat pastry flour or
Unbleached white flour
4 c Cooked basmati rice or egg noodles
Cut meat into 1-inch cubes. In a large Dutch oven over medium-high heat, sear beef in 1 teaspoon of the safflower oil until lightly browned on all sides. Pour in brandy and ignite, shaking pan until flames subside. Add wine, stock, tomato paste, garlic, thyme, and bay leaf. Bring to a boil, then lower heat to simmer. Cook, uncovered, until tender (about 20 to 30 minutes). Preheat oven to 200 degrees F.
Peel onions and cut a small X in the top of each to prevent them from falling apart as they cook. In a small skillet over medium-high heat, saute onions in 1 teaspoon of the olive oil. Add the water, cover, and cook for 15 minutes.
Drain onions and set aside. In the same pan over medium-high heat, saute mushrooms in the remaining 1 teaspoon safflower oil for 5 minutes. Set aside.
Remove beef from sauce and keep warm on a platter in the oven. Bring sauce to a boil and reduce to half its volume by simmering, uncovered, for 10 minutes. Combine together remaining olive oil and flour and drop into boiling sauce by spoonfuls, stirring with a whisk until sauce thickens.
Return beef to sauce, and add onions and mushrooms. Heat through and serve over rice.