Autumn Beef and Vegetable Stew
Don't have Orchard Blend fruit mix? Use diced dried apricots -- our stew will still be delicious!
1/3 cup all purpose flour
1-1/4 tsp. salt
1 teaspoon herbes de Provence
2 lbs. stewing beef, cut into 1" cubes
1 can (14-1/2 oz.) lower sodium beef broth
1-1/2 cups red wine or additional broth
1/2 cup dried fruit mix, such as Orchard Blend, chopped
1 large rutabaga, peeled, cut in 1-" pieces, about 4 cups
2 cups baby carrots
2 parsnips, peeled, cut into 1" pieces
1-1/2 cups frozen pearl onions
2 tablespoons chopped parsley
In a large bowl, combine flour, 1 teaspoon salt and herbs de Provence; add beef and toss with flour to coat. Coat bottom of large pot with cooking spray; heat over medium heat. Remove meat from flour mixture, shaking off excess and reserving remaining flour mixture. Add meat to pot; cook, turning pieces occasionally until browned, 5 minutes. Add broth, wine and dried fruit mix; bring to boil. Reduce heat to low; cover and cook 20 minutes.
Toss rutabaga, carrots, parsnips and onions in remaining flour mixture. Add vegetables and remaining 1/4 teaspoon salt to pot. Cover; cook, stirring occasionally, until meat is tender, about 1 hour. Stir in chopped parsley.
Recipe: Woman's World - 10/9/07
This sounded so different I just had to try it. I just tasted the broth and it is delicious and it is not finished cooking. My notes:
*I started off with olive oil. Never use cooking spray.
**I used dried apricots.
***I used a California Pinot Noir (Cartlidge & Browne)
****I used fresh pearl onions, not frozen.
Hope you all enjoy this when and if you give it a try.
I must say the recipes in Woman's World Weekly that I have tried have never been a disappointment.
Enjoy!
Don't have Orchard Blend fruit mix? Use diced dried apricots -- our stew will still be delicious!
1/3 cup all purpose flour
1-1/4 tsp. salt
1 teaspoon herbes de Provence
2 lbs. stewing beef, cut into 1" cubes
1 can (14-1/2 oz.) lower sodium beef broth
1-1/2 cups red wine or additional broth
1/2 cup dried fruit mix, such as Orchard Blend, chopped
1 large rutabaga, peeled, cut in 1-" pieces, about 4 cups
2 cups baby carrots
2 parsnips, peeled, cut into 1" pieces
1-1/2 cups frozen pearl onions
2 tablespoons chopped parsley
In a large bowl, combine flour, 1 teaspoon salt and herbs de Provence; add beef and toss with flour to coat. Coat bottom of large pot with cooking spray; heat over medium heat. Remove meat from flour mixture, shaking off excess and reserving remaining flour mixture. Add meat to pot; cook, turning pieces occasionally until browned, 5 minutes. Add broth, wine and dried fruit mix; bring to boil. Reduce heat to low; cover and cook 20 minutes.
Toss rutabaga, carrots, parsnips and onions in remaining flour mixture. Add vegetables and remaining 1/4 teaspoon salt to pot. Cover; cook, stirring occasionally, until meat is tender, about 1 hour. Stir in chopped parsley.
Recipe: Woman's World - 10/9/07
This sounded so different I just had to try it. I just tasted the broth and it is delicious and it is not finished cooking. My notes:
*I started off with olive oil. Never use cooking spray.
**I used dried apricots.
***I used a California Pinot Noir (Cartlidge & Browne)
****I used fresh pearl onions, not frozen.
Hope you all enjoy this when and if you give it a try.
I must say the recipes in Woman's World Weekly that I have tried have never been a disappointment.
Enjoy!