Recipe by Jenn de la Vega
Beef stew is perfect for snowy days. If you'd like to use a pressure cooker, cook the beef and onions first and then add the root vegetables for another 5 minutes on high pressure, so they are not soggy.
1 pound beef stew cubes
1 cup red wine
1 onion, diced
1 large carrot, diced
2 cloves garlic, minced
2 potatoes, cubed
1 quart beef broth
1/4 cup chopped chives
1 tablespoon salt
2 teaspoons pepper
2 tablespoons olive oil or vegetable oil
1 tablespoon corn starch
Wild rice for serving
1. Heat a large Dutch oven on high heat.
2. Sear the beef cubes for 5 minutes, making sure to turn them.
3. Add the onions and the oil.
4. Add the red wine. Scrape the bottom of the pot to loosen any bits that have stuck to it. Let the wine reduce for 2 minutes.
5. Add the salt, pepper and broth. Bring to a boil.
6. Turn the heat down to medium. Simmer for 45 minutes with the lid on.
7. Remove the lid and add the carrot and potato. Add enough water to submerge the vegetables.
8. Bring to a boil again and simmer for 10 to 15 minutes, until the vegetables are fork tender.
9. Garnish with chopped chives.
10. If you'd like to thicken your stew, mash a few of the potato pieces and stir. Or mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir into the stew and turn off the heat, it will thicken as it cools.
What did you think? Let Jenn de la Vega know on Twitter: @Randwiches.