Beef Stew With Winter Vegetables

Ingredients

    2 pounds beef chuck
    1/4 cup all-purpose flour
    1 teaspoon Kosher salt
    1/4 teaspoon freshly ground pepper
    3 tablespoons oil
    2 tablespoons unsalted butter
    1 large onion, cut into 1/2 inch thick wedges
    2 large cloves garlic, minced
    1/2 cup dry red wine
    2 cups homemade beef stock or canned beef broth
    1/4 cup balsamic vinegar
    1 bay leaf
    6 to 8 fresh large sage leaves, washed and dried
    1 pound butternut squash, peeled and cut into 1-inch pieces
    1/2 pound parsnips, peeled and cut into 1-inch pieces
    2 medium carrots, peeled and cut into 1-inch chunks.
    1/2 pound Roma tomatoes, cored, blanched, peeled seeded, and diced.

Description

From Wolfgang Puck

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