Beef Stew with Carrots and Fresh Herbs
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 630
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 50
- Dietary Fiber
- 13
- Sugar
- 16
- Protein
- 44
- Cholesterol
- 122
- Sodium
- 1658
- Total: 2 hr 30 min (includes resting time)
- Active: 40 min
Ingredients
2 tablespoons canola oil
3 pounds boneless beef stew meat, preferably chuck, cut into 1- to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into thin slices
1 bottle dry red wine
1/4 cup red wine vinegar
4 cups enriched beef stock
1/4 cup smooth Dijon mustard
12 small parsnips, peeled
4 tablespoons unsalted butter, divided
1 tablespoon dark-brown sugar
2 bay leaves
12 small carrots, peeled
2 tablespoons extra-virgin olive oil
1 cup shelled peas
Parsley for garnish
Chives for garnish
Directions
- Preheat the oven to 325 degrees F.
- Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
- Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.