Print Recipe | Back to Recipe Home
SUBMITTED BY: Joyce D.
½ cup all purpose flour
Salt and ground pepper to taste
5 tablespoon olive oil
3 lb boneless beef chuck, cut into 1 ½ inch cubes
2 lg yellow onion, sliced
¼ cup red wine vinegar
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 ½ cups beef broth
1 cup dry red wine
¼ cup tomato paste
¼ teaspoon dried thyme
10 sun dried tomatoes, soaked in water to cover for 20 mins, drained and quartered
3 parsnips, cut into ¾ inch chunks
1 lb. small boiling potatoes, cut into ¾ inch chunks
10 oz. pearl onions
2 tablespoons chopped fresh parsley
Combine flour, salt & pepper in a large bowl. In a large deep nonstick frying pan over medium-high heat, warm 3 tablespoons of olive oil. Dust beef with the flour, shaking off any excess. Add beef to the pan in batches and brown evenly on all sides, 5-7 mins. Using a slotted spoon, transfer to paper towels to drain.
Add remaining oil to the pan over medium-high heat. Add onions and sauté until softened, about 5 min. Add the vinegar and continue sautéing until caramelized, about 15 min. Add the carrots and sauté until nearly tender about 3 min. Add the garlic and sauté for 1 min more, add the broth, wine, tomato paste, thyme and sun dried tomatoes. Raise the heat and bring to a boil. Return the beef to the pan, reduce the heat to low, cover and simmer, stirring occasionally, until the meat is almost tender, about 1 ½ hours.
Add parsnips and potatoes, cover and continue to simmer until both the vegetables and the meat are tender, about 15 min. Add the pearl onions and cook until tender, about 5 min longer. Adjust the seasonings. If the sauce is thin, raise the heat and reduce for a few min.
Spoon the stew into a large serving bowl or platter. Garnish with the parsley and serve.