Makes: 10 servings
Serving Size: 3/4 cup
Preparation Time: 15 minutes
Cooking Time: 2 hours 20 minutes
Ingredients
2 Tbsp. all-purpose flour2 lb. boneless lean beef chuck steak
3 Tbsp. olive oil (divided use)
2 large portobello mushrooms, cleaned, stemmed, and cut into 1/2 inch pieces
4 large carrots, peeled and thinly sliced on the diagonal
2 cups frozen pearl onions, thawed and patted dry
2 small red potatoes, peeled, washed, and cut into 1 inch pieces
2 garlic cloves, minced
1 1/2 cups dark beer
2 cups reduced-sodium, low-fat beef broth
4 sprigs fresh thyme, chopped
1 sprigs fresh rosemary, chopped
Salt and black pepper to taste
1/4 cup minced fresh parsley
Preparation
1. Add the flour to a large bowl. Pat the beef very well with paper towels. Add in the beef and toss gently. Shake off any excess flour.
2. Heat 2 Tbsp. of the oil in a Dutch oven. Add the beef, in batches, and cook until browned on all sides, about 5 to 7 minutes. Remove the beef with a slotted spoon and set aside.
3. Add the remaining 1 Tbsp. of oil to the pot, and add in the portobello mushrooms. Saute the mushrooms for about 5 to 6 minutes or until browned. Remove the mushrooms with a slotted spoon, and set aside on a plate. Add in the carrots, pearl onions, and saute for 5 to 6 minutes. Add in the garlic, and saute for 3 minutes. Remove the vegetables with a slotted spoon to a bowl and set aside.
4. Add the beef back to the pot. Add in the beer and simmer over medium heat for 8 minutes. Add in the beef broth, and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour, or until the beef is tender. Add in the carrots, onions, and potatoes; cover and simmer for another 45 minutes to 1 hour, until the vegetables are soft.
5. Add in the mushrooms, thyme, rosemary, salt, and pepper and simmer uncovered for 5 to 7 minutes. Some of the liquid will evaporate, thickening the stew. Garnish with parsley.
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Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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