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BEEF STEW |
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| We've made beef stew for years, but never wrote it down. This uses Filet Mignon, NOT stew meat. |
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| Ingredients: |
2-3 Filet Mignons (about 1 lb)
1 Tablespoon Vegetable oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 yellow onion, cut into 1" cubes
1/4 cup flour
1 Tablespoon minced garlic
1/2 cup red wine
1.5 cups beef broth
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Dash rosemary
1 Bay Leaf
1/4 teaspoon thyme
2 carrots, peeled and cut into 2" pieces
1 stalk celery cut into 1" pieces
4 red or fingerling potatoes
Fresh Parsley for garnish
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| Procedures: |
On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid).
When it begins to smoke slightly, add the beef and brown very well. Add the salt and pepper as the beef browns.
Once browned, remove the beef with a slotted spoon set aside.
Add the onions and sauté for about 5 minutes, until softened.
Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.
Add the garlic and cook for 1 minute.
Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, and rosemary.
Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the vegetables are tender. Taste and adjust seasoning.
Return the meat to the pot and heat through.
Garnish with the fresh parsley if desired.
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| Notes: |
2024-05-18: Veggies were sautéed first. We added a pint of Liberty Tree Tavern pot roast gravy, and then cooked German Dumplings in the finished stew.
2022-11-30: served with leftover Brussels sprouts and red cabbage.
2021-09-22: We used tenderloin tips, a medley of potatoes, but no celery.
2020-01-27: We used tenderloin chunks and added some leftover roasted peppers.
2011-12-12: Added to our cookbook.
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06/07/2024
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