Wednesday, November 9, 2016

Beef Stew

This dish gets zip from whole mustard and richness from red wine. And that leftover wine pairs beautifully with the stew.
 Serves 4 (serving size: about 1-1/2 cups)          Total time: 1 Hour, 25 Minutes

1-1/2           pounds beef chuck roast, trimmed and cut into 3/4-inch cubes (about 1 lb. trimmed meat)
1                 teaspoon black pepper
1-1/2          teaspoons salt, divided
1                 tablespoon canola oil
3                 medium carrots (about 7 oz.), cut diagonally into 1 1/2-inch pieces
1                 medium-size yellow onion (about 8 oz.), cut into 12 wedges
6                 garlic cloves, chopped
1                 cup dry red wine
2                 tablespoons all-purpose flour
4                 cups beef broth
12               ounces baby new potatoes, cutting larger ones in half
2                 tablespoons whole-grain mustard
1                 tablespoon red wine vinegar
1/4              cup loosely packed fresh flat-leaf parsley leaves

1. Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.
Heart  healthy

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