Cooler days and evenings bring out the desire for warm, hearty dinners.

I don’t know of anyone -who isn’t a vegetarian- who doesn’t like a good beef stew and with the garden veggies and herbs such as leeks, potatoes, carrots, green beans, parsley and rosemary readily available it is easy enough to pull together a satisfying meal that will bring smiles to your family’s faces.

1 &1/2 pounds lean boneless chuck roast, preferably organic or grass-fed, trimmed of excess fat  and cut into 1/2-inch pieces
¾ teaspoon salt, plus more to taste, divided
½ teaspoon freshly ground black pepper, plus more to taste, divided
2 tablespoons olive oil
3 large leeks,  cleaned and chopped (or 1 large onion)
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 tablespoon paprika
1 cup red wine
1& ½ cups low sodium beef broth, preferably organic
2 sprigs fresh rosemary, de-stemmed and chopped
1/4 cup flat leaf parsley, washed and chopped
2 medium red potatoes, scrubbed,  unpeeled, cut into ½ -inch chunks
3 medium carrots, scraped and cut into ½-inch pieces
½ pound green beans, trimmed and cut into 1- inch pieces

Sprinkle the beef with 1/2 teaspoon each of the salt and pepper. Heat the oil in a large heavy pot, such as a Dutch oven, over medium-high heat and cook beef until golden brown on both sides, about 6 minutes. Using tongs, transfer the meat to a plate.
Reduce the heat to medium, add the leeks into the pot and cook, until softened, about 5 minutes. Add the garlic, flour, and paprika and cook, stirring, for so seconds. Add the wine and cook, stirring occasionally, scraping up any browned bits, until thickened, about 1 minute.
Add the broth and the rosemary, return the browned meat to the pot and bring to a simmer. Reduce the heat to very low, cover, and cook for 45 minutes, stirring once or twice. Stir in the potatoes and carrots,  remaining  salt and pepper and simmer covered for 30 minutes. Add the green beans and cook covered until all the vegetables and the meat are fork tender, 10-20 minutes more.  Add chopped parsley and season with additional salt and pepper if needed. Serve with a crusty bread to sop up the juices and a salad of your choice.

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03 Sep 2017
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03 Sep 2017
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Friends of the Scottsboro Library
03 Sep 2017
08:00AM - 04:00PM
Friends of the Scottsboro Library
03 Sep 2017
08:00AM - 04:00PM
Friends of the Scottsboro Library
03 Sep 2017
08:00AM - 04:00PM
Friends of the Scottsboro Library

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