Transcript Summary:
Ingredients:
- 1/4 cup flour
- 2 lb beef round stew cubes
- 2 tbsp olive oil
- 2 medium onions, cut into 1" wedges
- 2 tbsp garlic, minced
- 2 tsp thyme
- 2 tsp rosemary
- 1 tsp salt
- 1 tsp black pepper
- 2 1/2 cups beef broth
- 1 cup red wine or water
- 1 1/2 lb turnips, scrubbed, wedged
- 1 1/2 lb red-skin potatoes, scrubbed, 1" chunks
- 6 ribs celery, cut into 1 1/2" pieces
- 1 bag baby carrots
Steps:
1. Add beef + flour into bag, shake to coat
2. Brown beef in olive oil on stovetop
3. Add onions, garlic, thyme, rosemary, salt/pepper, broth, and wine/water
4. Bring to boil, then cover and bake at 325°F for 30 minutes
5. Add vegetables and bake 1 1/4 hours until tender
6. Remove 1 1/2 cups vegetables + 1 cup broth, puree in food processor
7. Stir puree back into stew to thicken
Yield: 4–6 servings