Capital Stew Recipes

CAPITAL STEW

Steps:

• Preheat oven to 300-degrees F.
• In an oven-safe saucepan, brown meat and then season with salt and pepper. Stir in wine and consomme.
• Cover tightly and cook in oven for 2 1/2 hours.
• On top of stove in seperate pans cook vegetables until done. Drain, but save juices.
• When meat is done, transfer meat to an oven-proof serving dish or casserole dish. Stir in vegetables. Add vegetable juices to meat juices to equal 1 - 1/2 cups of liquid (depending on how much broth you want in your stew) and thicken with flour.
• Pour over meat and vegetables and return dish to oven for 15 minutes.
• Sprinkle with parsley, cheese and garlic.
• **Note: All cooking may be done ahead of time, but for best results, keep cooked meat and vegetables seperate. Reheat meat in serving dish then add vegetables and fnally the parsley/cheese mixture following directions as above.**.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.