Recipe courtesy of Michele Urvater
Save Recipe Print

Ingredients

Directions

Separately cooked white beans and braised fennel and 1/2 cup chopped fresh basil.

Blue print stew technique: Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

Mediterranean Pasta Salad

Recipe courtesy of Food Network Kitchen

Brunswick Stew

Recipe courtesy of Jamie Deen

Oxtail Stew

Recipe courtesy of Sunny Anderson

Seafood Stew

Recipe courtesy of Ina Garten

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Eat-Your-Veggies Mediterranean Meatballs

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories