Manitoba Fall Favorite Stew
Ingredients:
-
2 lb (1 kg) beef serloin, cut into 3.75cm ( 1 1/2 inch) cubes
-
1/2 cup (125 mL) flour
-
1 tbsp (15 mL) seasoning salt
-
1 tbsp (15 mL) seasoning pepper
-
3 tbsp (45 mL) canola oil
-
1 (1 ) onion, diced
-
2 (2 ) medium carrots, peeled and diced
-
2 (2 ) stalks celery, diced
-
2 1/2 cup (625 mL) dry white wine
-
2 cup (500 mL) beef broth
-
4 (4 ) sprigs fresh thyme
-
4 (4 ) medium potatoes, cut into halves
-
2 (2 ) small sweet potatoes, cut into 3.75 cm (1 1/2 inch) pieces
-
6 (6 ) medium parsnips, cut in half
-
1 (1 ) small rutabaga, cut into 3.75 cm (1 1/2 ) inch pieces
-
1/2 lb (250 g) green beans
-
2 tbsp (30 mL) fresh chopped parsley
Preparation:
Cut beef into pieces. In medium bowl, combine flour and seasonings. Dredge meat in flour mixture. Heat canola oil in stock pot over medium high heat. Add meat in batches and cook meat until nicely browned. Remove meat to a platter and set aside. Add chopped onion, chopped carrots and celery to the pot. Sauté vegetables over low heat until softened and caramelized, about 10 – 15 minutes. Add wine and beef broth and thyme to the pot. Cook and deglaze the bottom of the pot. Return beef to the pot, cover, and bring mixture to a boil. Reduce heat and simmer over medium low heat for 35 – 45 minutes. Add potatoes, parsnips, and rutabaga to the meat mixture. Continue cooking, about 20 -25 minutes. Add beans and continue to cook till beans are tender, about 5 minutes. Ladle into serving bowls, sprinkle with fresh parsley and serve immediately.
Courtesy of Manitoba Canola Growers
www.mcgacanola.org