Italian Beef Stew
Rustic italian beef stew, white beans, root vegetables, fresh herbs
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- (a) marinated sirloin
- (b) carrot, celery root, parsnip, rutabaga
- (c) cooked flageolet beans
- (d) tomato-beef stock
- (e) basil, parsley
- wooden spoon
- cutting board & knife
- For best results, take the sirloin out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the sirloin longer than this recipe card indicates.
- Heat a saucepot over medium-high heat for 2 minutes (choose a pot large enough for the number of servings you are preparing). When the pot has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pot. Cut open the package of sirloin in red wine marinade (a) and add to the pot. Season with a pinch of salt and pepper. Cook for 2 minutes without stirring. (Chef’s note: the wine may have caused discoloration to the meat but it will taste great).
- After 2 minutes, stir the sirloin with a wooden spoon and then add the winter vegetables (b) to the pot. Season with a pinch of salt and pepper. Cook for 2 minutes, stirring occasionally.
- Next add the beans (c) and the tomato beef jus with roux (d) to the pot. Stir to incorporate. Bring the stew up to a simmer or low boil. Once simmering, adjust the heat to medium or medium-low to maintain a simmer. Simmer for 30 minutes. (Chef’s note: after simmering for 30 minutes, if you would like a more richly flavored stew, add 4 ounces of water per serving you are making, and simmer the stew for an additional 30 minutes).
- While the stew is simmering, chiffonade the basil and parsley (e). Do this by finding the largest leaf and wrapping it around the other leaves. Cut the leaves as thinly as you can.
- When the stew has finished simmering, spoon the stew into your serving bowls. Sprinkle chopped basil and parsley over top.
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