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Home -> Soups & Stuff -> Stews
Ingredients (view qty in metric system instead)
Flour 1 1/2 tsp. salt 1/2 tsp. pepper 2 lbs 1" pieces beef stew meat 2 Tbs. oil 1 large onion, chopped 1/2 tsp. each ground cinnamon, cloves and nutmeg 3/4 cup red wine or beef broth 1 can (14 1/2 oz.) low-sodium beef broth 2 lbs. root vegetables such as carrots, parsnips, rutabagas, peeled, cut into 1" pieces 1 cup frozen peas chopped parsley, optional
Directions
Combine 1/3 cup flour, 1/2 tsp salt and 1/4 tsp pepper. Add beef; toss to coat. In pot heat oil over medium-high heat. Add beef, in batches; cook, turning occasionally, until browned 4-5 minutes. Remove beef; reserve. To pot add onion, spices and remaining salt and pepper. Cook 2 minutes. Add wine, scraping up browned bits from bottom. Stir in broth and beef. Cover; reduce heat to low. Simmer stirring occasionally, 40 minutes. Add root vegetables; simmer, covered, until tender, 30 minutes. Add flour to remaining flour from beef to equal 2 Tbs. Stir into 2Tbs. water; add with peas to stew. Cook until thickened. If desired, sprinkle with parsley.
Makes 8 servings.
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