Recipe By : Bon Appetit, Mar 1993
Serving Size : 6 Preparation Time :0:00
Categories : Beef & Veal Chowder, Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Vegetable oil
1 1/2 lb Stewing beef -- cut into 1-1/2"
- pieces
1 lg Onion -- chopped
3 cl Garlic -- chopped
1 tb Fresh parsley -- chopped
4 Fresh thyme sprigs -OR-
1 ts Dried thyme -- crumbled
4 Bay leaves
2 tb All purpose-flour
29 oz Beef broth (2 cans)
2 c Dry red wine
4 lg Potatoes -- cut lengthwise
- into quarters
3 lg Carrots -- cut into 3/4"
- pieces
1/2 lb Green beans -- trimmed halved
Fresh parsley -- chopped
Heat oil in heavy large pot or Dutch oven over high heat. Add beef in
batches and brown. Using slotted spoon, transfer beef to bowl. Add
onion and garlic to pot and saute 5 minutes. Add parsley, thyme, bay
leaves, and flour. Stir 2 minutes. Gradually mix in broth and wine.
Return beef to pot and bring mixture to boil. Reduce heat to
medium-low and simmer uncovered 45 minutes.
Add potatoes and carrots to stew. Simmer until meat and vegetables
are tender, stirring occasionally, about 30 minutes. Add green beans
and simmer until beans are tender and gravy is slightly thickened,
about 10 minutes. Transfer stew to large bowl. Garnish with chopped
parsley and serve.
