Ten Vegetables in the Beef and Veal Stew
Not even I would plan on preparing a stew with ten vegetables in it!
This Ten Vegetables in the Beef and Veal Stew simply transpired in a course of events and it is absolutely fabulous!
Warming and delicious, this stew is not at all tedious or time consuming to prepare as might be envisioned. In fact, its so easy to put together I’ve now prepared it three times!
If you are quick with a knife you can knock out this bright collection of vegetables in around fifteen minutes.
My 6 year old Grandson the J-Dude, and his neighborhood buddies each ate full bowls of this stew loaded with root vegetables as an after school snack. Is that astounding? Really. It’s true.
My next-door neighbors along with us finished off another pot on an impromptu dinner gathering! Seconds anyone?
It was so good I decided to prepare it for my Mom and Aunt Betty when they came to dinner. Another Ten Vegetables in the Beef and Veal Stew gone. Gone.
Ten Vegetables in the Beef and Veal Stew
Ingredients
- 1 pound each beef and veal cubes, larger sized pieces cut bite sized
- 1/8 cup all-purpose flour
- pinch of salt and pepper
- 1/8 cup plus an 1/8 cup olive oil
- 2 Tablespoons butter plus 2 Tablespoons
- 1/8 cup brandy or whiskey
- 1/2 cup white wine
- 6 carrots, peeled, sliced in half lengthwise then into thirds
- 3 stalks celery, stringed and cut into one and a half inch pieces
- 8-12 baby white onions, skinned, frozen may be substituted
- 2-3 cloves garlic, chopped
- 1 cup fresh parsley, chopped
- 8-10 sprigs fresh thyme, leaves slid off of stem
- 2 Tablespoons fresh rosemary, leaves stripped off of stems and chopped
- 2 Tablespoons tomato paste
- 2 medium size tomatoes, chopped
- 1 teaspoon kosher salt, plus more adjusted to taste
- 1 teaspoon fresh cracked pepper
- 2 cups beef stock
- 2 cups chicken stock
- 3 medium turnips, peeled and cut into about one and a half inch chunks
- 2 medium size rutabagas, peeled and cut into about one and a half inch chunks
- 2 parsnips, peeled and cut into circle slices
- 1 butternut squash, cut in half, seeded, skin removed and cut into chunks
- 2-3 cups fresh kale, tough stems removed, chopped
- 1 cup quartered mushrooms
Instructions
- Prep each vegetable and set aside in separate bowls
- In a mixing bowl season beef and veal cubes with salt and pepper and lightly toss in the flour throughout
- Heat a large non-stick sauté pan, add in 1/8 cup olive oil along with 2 Tablespoons butter, brown beef and veal cubes in batches transferring browned cubes to a separate plate when cooked and continuing to brown the remainder, return all of the meat back to the saute pan, raise heat to the highest temperature
- Pour in the brandy, shake pan vigorously to immediately subside the flame and cook off the alcohol, about one minute
- Pour in the wine and cook until reduced and the liquid in the pan thickens, turn off heat
- Heat a large cast iron enameled pot on very low heat, pour in the other 1/8 cup olive oil and 2 tablespoons of butter
- Once butter has melted, add in the carrots, celery, onions, garlic, fresh chopped parsley, rosemary and thyme, stir and cook on low heat around 5 minutes until softened, stir in the tomato paste, cook for 2 minutes, tumble in the chopped tomatoes, the kosher salt and cracked black pepper, stir, cook for ten minutes until the juices from the tomatoes begin to evaporate a bit. Stir in the beef and veal cubes using a spatula to scrape in all of the gravy sauce from the bottom of the pan, stir well, simmer on very low heat for about twenty minutes until meat begins to tender
- Pour in the beef and chicken stock, heat until hot then toss in the turnips, rutabagas, parsnips, and butternut squash chunks, cover lid and simmer for thirty five minutes on very low heat stir in the kale and mushrooms. simmer another ten to fifteen minutes, check seasoning, adding in a little more salt and pepper according to taste, ladle into large individual sized bowls and serve alongside some crusty bread
One Trackback
[…] The idea of the Cottage Cooking Club is to encourage incorporating more vegetables into our meals. While I grew up with meals each day including a bit of meat or fish or chicken, I also grew up with an aunt, today, 89 year old Conga Line Aunt Betty, who not only cooked an extensive vegetable repertoire but who used to literally serve around 16 different vegetable selections at every holiday meal. We used to count just for the fun of it. One time a guest didn’t like succotash, lima beans mixed with the corn. Can you imagine Aunt Betty jumped right up offering to also prepare either some fresh corn she had shucked and frozen at summers end, or, some corn relish she had put up. With fifteen other choices I think the children at the table should have jumped on the guy and wrestled him. But oh well, that was Aunt Betty. Given that my mothers family had some farming background and were quite fond of vegetables, this might also explain why early on in my blog I prepared a dish called ‘Ten Vegetables in the Beef and Veal Stew.’ […]
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