Beef Stew - Chef Jim Coleman

Serves: 6
Conversion Chart:  Here >>


Ingredients:
2 Tbsp. olive oil
2 pounds cubed beef chuck or top round steak
2 large onions, chopped into 1½ inch chunks
4 cloves garlic, chopped
1 8-ounce can tomato paste
¼ up all purpose flour
1 cup dry red wine
5 ½ cups beef broth
1 tsp. Worcestershire sauce
2 large potatoes, peeled and cut into 1-inch cubes
2 bay leaves
½ tsp. ground cumin
2 tomatoes, seeded and diced
6 celery stalks, cut into 1-inch cubes
2 carrots, cut into 1-inch cubes
1 10-ounce package frozen peas
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh parsley
Salt and pepper to taste

Procedure:
Heat the olive oil in a 6-quart stockpot. Add the meat and brown on all sides for approximately 5 minutes. Add the onions and garlic and cook for another 2 minutes. Add the tomato paste and cook for an additional 2 minutes. Stir in the flour and cook, stirring for 1 minute. Deglaze the pot by pouring in the wine and broth and scraping up any browned bits on the bottom of the pan with a wooden spoon. Add the Worcestershire sauce, potatoes, bay leaves, thyme, cumin and tomatoes. Bring the pot to a boil, then reduce to a simmer and cook for I hour, stirring occasionally. Add the carrots, celery, peas, rosemary and parsley. Season to taste with salt and pepper and cook for another 30 minutes. Ladle into soup bowls and serve.




Recipe Type: Authentic
Recipe Author: Chef Jim Coleman
Chef's Background:
Book: Flavors of America
Book Author: Chef Jim Coleman
Publisher:
Recipe Source: http://chefschoice.com/chef_rec_beefstew.html

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