Beef stew is a dish sometimes forgotten in today’s perpetually rushing society, but this is the sort of food that America was built on, and it is a recipe worth including in your family’s menu.

Beef Stew with Winter Vegetables

Beef Stew with Winter Vegetables
Recipe type: Beef
Serves: 6
  • 1/2 Cup flour
  • 3 pounds beef chuck, cut into 1 1/2 inch cubes
  • 5 Tablespoons olive oil
  • 2 large yellow onions, sliced
  • 1/4 Cup red wine vinegar
  • 2 medium carrots, peeled and sliced
  • 2 Cups beef stock
  • 1 Cup red wine
  • 1/4 Cup tomato paste
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 4 sprigs parsley
  • 1 sprig fresh sage or 1/2 teaspoon dried
  • 3 Cups (3/4 inch x 1 1/2 inches) chunks peeled butternut squash (about 1 pound)
  • 2 Cups frozen pearl onions, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon finely chopped fresh parsley
  1. Spread the flour on a large plate and dredge the beef thoroughly, shaking off any excess flour.
  2. In a large nonstick casserole, heat the 1/4 cup of olive oil over medium-high heat. Add the dredged beef pieces to the frying pan, in batches if necessary, and brown them evenly on all sides, turning with kitchen tongs to be sure they brown evenly, about 5-7 minutes per batch. Drain the beef pieces and reserve.
  3. Add the vinegar and deglaze the pan by scraping up all the brown bits. Add the remaining tablespoon of oil to the pan and saute the onions for about 15 minutes, stirring occasionally until nicely browned. Add the carrots and saute for about 3 minutes or until slightly tender. Add the beef stock, wine, tomato paste, garlic, bay leaf, parsley and sage. Cover the casserole and simmer on low heat covered for about 1 1/2-1 3/4 hours, stirring occasionally until the meat is almost tender.
  4. Add the butternut squash and simmer about 15 minutes or until the squash and meat are fork tender. Add the pearl onions and cook about 3 more minutes or until just cooked through. Add salt, pepper and parsley and mix to combine. Serve immediately.
Beef stew is a dish sometimes forgotten in today's perpetually rushing society, but this is the sort of food that America was built on, and it is a recipe worth including in your family's menu. This recipe makes a thick, rich stew with plenty of flavor and plenty of vegetables. Butternut squash is added here for its sweet flavor and natural thickening ability. Letting the stew come to room temperature and then refrigerating overnight will further improve the flavor, and also make removing any excess fat much easier. Buttermilk biscuits and parslied rice would make perfect accompaniments.
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