Peasant Beef Stew
Prep Time: 25 Min Cook
Time: 1 hour 45 min Serves: 6
Ingredients - 2 lbs. bottom round roast, trimmed and cut into 3/4-inch cubes
- 1/4 cup all-purpose flour
- 1 Tbsp. olive oil
- 1-3/4 cups low sodium beef broth
- 1 cup red wine
- 1 (16 oz.) package frozen pearl onions
- 1 (10 oz.) package of white button mushrooms
- 1 lb baby carrots
- 2 Tbsp. tomato paste
- 4 garlic cloves, chopped
- 1 Tbsp. chopped fresh thyme
- 1 bay leaf
- 1/2 tsp. salt
- 1/4 tsp. fresh cracked black pepper
- 2 Tbsp. chopped fresh flat-leaf parsley
Directions
Toss beef and flour in a medium blow until coated evenly.
Heat oil in a large Dutch oven over medium to high heat. Add the beef and turn
occasionally until a nice brown crust forms. You can do this in batches if you
need to, you don’t want to crowd the pan. Transfer beef to a plate with a
slotted spoon.
Add beef broth, red wine, pearl onions, mushrooms, carrots, tomato
paste, garlic, thyme and bay leaf, then salt and pepper all items. Make sure you scrape up the brown beef bits
from the bottom of the pan. That’s where the flavor lies. Cover and simmer for
1 hour, then check to see if the vegetables are tender. If they are not fork
tender, cook for up to 30 minutes more.
When the stew is finished serve in a soup bowl and garnish with fresh
parsley with a slice of Beer Bread.
Beer Bread
Ingredients
- 3 cups self-rising flour
- 1/2 cup brown sugar
- 1 can of beer
Directions
Preheat oven to 350 degrees. Mix all the ingredients in a bowl;
make sure to pour the beer in slowly while you stir. Spray a bread pan with
cooking spray and then pour ingredients in. Bake for 50 minutes or until a
toothpick comes out clean.
I hope you find these recipes to be as comforting as we do.
If you have a Winter Comfort Food recipe that you would like to share, please
email me at meadowlarkprairie@gmail.com
