This is a perfect recipe to make when the weather starts to get cool. I love to have recipes on hand for those chilly nights. It tastes magnificent and makes the house smell great! As far as I am concerned, it is perfect as written. You can serve it with a green salad and a chunk of Italian bread to soak up all the juices. Not only delicious but it makes great leftovers as well!
Active Time: 20 minutes
Total Time: 2 hours 25 minutes
2 lbs stew beef
A little flour to coat the meat
4 Tbsp pure Olive Oil
7 oz diced Mirepoix (**See Notes)
1-1/2 lbs Yellow, Red, or White Potatoes, halved
1 can (28 oz) Italian Crushed Tomatoes w/ Italian Herbs
1 can (28 oz) Italian Coarse Ground Tomatoes
2 Tbsp chopped rosemary leaves
1 cup dry red wine
1 cup Beef Stock
Salt and pepper
1 pkg (16 oz) Frozen Petite Sweet Peas & Pearl Onions, thawed
Preheat oven to 350°F degrees. Dust beef with flour. Heat oil in large braising pan on Med. Brown beef (1 lb at a time) on all sides, 8-10 min. Transfer to clean platter. Discard all but 1 Tbsp pan drippings. Add Mirepoix & potatoes to pan; cook, stirring, 3-4 min. Add tomatoes & rosemary; cook 2 min. Add wine; cook 3-5 min to reduce by one-third. Add beef stock; season with salt & pepper. Return meat to pan; heat to simmer. Cover; place on center rack of oven. Braise 1 hour, 45 min. Carefully remove lid. Add peas, onions; stir to heat through.
**NOTES: A mirepoix is a roughly chopped vegetable cut, usually a mixture of onions, carrots, and celery. Mirepoix, raw, roasted or sautéed with butter or olive oil, is the flavor base for a wide variety of dishes, such as stocks, soups, stews and sauces.
(Please Drink Responsibly)
|Dry Red Wine|
Till Next Time………………………………...................
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