Beef Stew with Lingonberries
1 large yellow onion, peeled and finely chopped
2 large carrots, peeled and cut into chunks
2 Tbsp. olive oil
3 lb. boneless stewing beef, cut into 1-inch cubes
1/4 cup all-purpose flour
4 garlic cloves, finely chopped
2 fresh thyme sprigs
6 fresh flat-leaf parsley stems
3 bay leaves
1 cinnamon stick
2 Tbsp. honey
1/3 cup dry red wine
3 cups beef or veal broth
1 cup frozen lingonberries or cranberries
Kosher salt and freshly ground pepper, to taste
Directions:
Position a rack in the lower third of an oven and preheat to 325°F.
In a large, heavy pot over medium heat, warm the olive oil. Add the onions and carrots and sauté until the vegetables are soft, about 10 minutes. Using a slotted spoon, transfer them to a plate and set aside.
Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and carrots to the pot and add the garlic. Using kitchen string, tie the parsley stems, cinnamon stick, thyme sprigs and bay leaves into a bundle and add to the pot as well.
Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and honey and stir well. Increase the heat to high, bring to a boil. Cover, place in the oven, and cook for 1 1/2 hours. Add the lingonberries or cranberries and continue to cook until the meat is tender when pierced with a knife, another 1/2 hour.
Remove the herb bundle and discard. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately. Serve with extra berries.
2 large carrots, peeled and cut into chunks
2 Tbsp. olive oil
3 lb. boneless stewing beef, cut into 1-inch cubes
1/4 cup all-purpose flour
4 garlic cloves, finely chopped
2 fresh thyme sprigs
6 fresh flat-leaf parsley stems
3 bay leaves
1 cinnamon stick
2 Tbsp. honey
1/3 cup dry red wine
3 cups beef or veal broth
1 cup frozen lingonberries or cranberries
Kosher salt and freshly ground pepper, to taste
Directions:
Position a rack in the lower third of an oven and preheat to 325°F.
In a large, heavy pot over medium heat, warm the olive oil. Add the onions and carrots and sauté until the vegetables are soft, about 10 minutes. Using a slotted spoon, transfer them to a plate and set aside.
Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and carrots to the pot and add the garlic. Using kitchen string, tie the parsley stems, cinnamon stick, thyme sprigs and bay leaves into a bundle and add to the pot as well.
Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and honey and stir well. Increase the heat to high, bring to a boil. Cover, place in the oven, and cook for 1 1/2 hours. Add the lingonberries or cranberries and continue to cook until the meat is tender when pierced with a knife, another 1/2 hour.
Remove the herb bundle and discard. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately. Serve with extra berries.
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