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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Monday, January 16, 2017

Quick Beef Stew

Found http://www.bettycrocker.com/recipes/winter-vegetable-beef-stew/3afa7939-1861-46f6-857b-810531b86c17

Winter Vegetable-Beef Stew
Prep Time 35 MIN
Total Time 1 HR 15 MIN
Servings 4

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Ingredients

2 tablespoons olive oil
1 1/2 lb beef chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1/4 cup Gold Medalâ„¢ all-purpose flour
1 cup Burgundy or dry red wine
3 cups Progressoâ„¢ beef-flavored broth (from 32-oz carton)
1 1/2 cups ready-to-eat baby-cut carrots
4 medium parsnips, peeled, cut into 1/2-inch pieces
1/2 lb small red potatoes, cut in half
2 dried bay leaves
6 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

1 In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.

2 In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.

3 Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

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