Seasons Recipes

Beef & Vegetable Stew

Beef & Vegetable Stew
Serves: 6

Ingredients

4 Tbsp. Seasons Family Reserve EVOO, divided
3 lbs. beef chuck roast, trimmed and cut into large chunks
Seasons Spanish Rosemary Fused salt, to taste
Seasons Pepe e Aglio (black pepper blend), to taste
6 Tbsp. unbleached all-purpose flour, divided*
2 medium onions, finely chopped
2½ Tbsp. Seasons Turkish Seasoning
6 cloves garlic, finely minced or pressed
1/3 Cup Seasons Fig Dark Balsamic
1½ Tbsp. Tomato paste
4 fresh thyme sprigs (tied together with butcher’s twine)
2 bay leaves
2 ½ Cups beef stock (preferably homemade)
2 Cups water
5 carrots, peeled and cut into large pieces**
2 lbs. Yukon gold potatoes, scrubbed and quartered**
To Finish:
1/3 Cup chopped parsley
3 Tbsp. finely chopped scallions
Seasons Family Reserve EVOO for drizzling

Directions:

Preheat oven to 325º (with rack in the middle)
Heat 1 or 2 Tbsp. Seasons Family Reserve extra virgin olive oil in a large Dutch oven over medium-high heat. While the pan is heating, place 4 Tbsp. flour in a large, shallow dish. Season the beef generously with Rosemary fused salt and pepe e aglio and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to crowd the pan. Cook until brown (about 2-3 minutes). Use tongs and rotate the pieces until all sides are browned (about 5 additional minutes). Transfer beef to a large bowl and if necessary, add 1 Tbsp. olive oil to the pan, repeating previous steps with remaining beef.

Reduce heat to medium and add 1 Tbsp. olive oil to now empty pan. Swirl to coat bottom. Add onions, ¼ tsp. rosemary fused salt and the Turkish seasoning. Cook, scraping bottom of pan for browned bits until softened (about 5 minutes). Add garlic and continue to cook for 30 seconds longer. Add tomato paste and cook a few minutes more. Add Seasons Fig balsamic and bring up to a simmer. Add the browned beef (with juices), thyme and bay leaves. Sprinkle 2 Tbsp. flour and stir with wooden spoon until flour is dissolved, 1-2 minutes. Add the beef stock and water. Bring to a boil, cover the pot and place it in the preheated oven to braise until the beef is tender, about 2 hours.

Remove pot from oven and add potatoes and carrots. Toss well to combine. Cover and place back in oven for 1 hour, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary. Remove and discard the thyme sprigs and bay leaves.
Stir in chopped parsley and scallions. Serve*** with a drizzle of Seasons Family Reserve extra virgin olive oil and fresh bread.

*For a gluten Free version, substitute the all-purpose flour with corn starch or simply omit it and instead of Yukon gold potatoes, use starchy potatoes (Idaho or Russet) that will naturally thicken the stew.
**Add or substitute as many vegetables as you desire. This stew is terrific with root vegetables, mushrooms, peas etc.
***This stew improves in flavor if made at least 1 day ahead. Let cool, then store in refrigerator overnight or until ready to serve. Reheat, covered, over medium heat.

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