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Sunday Supper & More

Beef stew with roast potatoes

April 7, 2010
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Serves 4 with leftovers

POTATOES

4 red potatoes, each cut into 8 wedges
1 teaspoon dried rosemary
1 tablespoon olive oil
Salt and pepper, to taste

1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.

2. In a large bowl, toss the potatoes, rosemary, olive oil, salt, and pepper. Tip the potatoes out onto the sheet.

3. Roast them for 45 minutes or until the potatoes are tender.

BEEF

4 pounds beef chuck, cut into 1-inch pieces
1/4 cup flour
Salt and pepper, to taste
2 tablespoon vegetable oil
6 stalks celery, chopped
1 onion, chopped
3 tablespoons tomato paste
1 3/4 cups water
1 cup frozen peas

1. In a large bowl, toss the beef, flour, salt, and pepper.

2. In a large flameproof casserole, heat 1 tablespoon of the oil over high heat. Working in small batches, brown several pieces of the beef for 3 minutes on a side. Transfer to a plate. Brown the remaining beef the same way. Remove all the meat from the pan.

3. Add the remaining 1 tablespoon olive oil. When it is hot, add the celery and onion. Cook, stirring often, for 5 minutes, or until the vegetables soften.

4. Stir in the tomato paste. Add water and return the beef to the pan. Bring the mixture to a boil. Lower the heat to medium and cover the pan. Cook, stirring occasionally, for 1 hour and 15 minutes or until the meat is tender when pierced with a fork. (Set aside 2 cups of the meat and sauce for baked ziti).

5. Stir the peas in the remaining mixture in the pan. Cook, stirring occasionally, for 5 minutes. Taste for seasoning. Serve with the potatoes.

Karoline Boehm Goodnick

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