Beef Stew
Catherine Jarret
Slow cooked Norwegian sirloin stew, adapted by Ruth Jarret.
ingredients
- Low-calorie cooking spray
- 3/4 # boneless sirloin tip roast
- 1 tsp vegetable oil
- 3 medium carrots, cut into 2" pieces (or a bag of baby carrots)
- 1 1/2 medium yellow onions cut into wedges (or use pearl onions)
- 2 tsp freshly grated ginger root
- 1 garlic clove, minced
- 1 can mushrooms (optional)
- 1 TBLS flour
- 3/4 cup dry white wine
- 3/4 cup beef broth (a small can of concentrated broth is good)
- 2 TBLS brandy (get the cheap stuff)
- 1 TBLS unsulfured molasses
- 1 small bay leaf (or more!)
- 1 tsp ground coriander (or not)
- 1/8 tsp red pepper (or not)
- 2 cups hot cooked noodles
- 1/2 tsp poppy seeds
- 2 TBLS Chopped fresh parsley
directions
- 1
Preheat oven to 325°F.
- 2
Coat an ovenproof dutch oven, preferably cast-iron (or enamel roaster or Corning Ware is fine, too) with cooking spray. Over medium heat, brown meat on all sides, about 5 minutes. Remove meat and set aside. Add oil and increase heat to medium-high. When oil is heated, add carrots and onions to pot. Cook, stirring frequently, until lightly browned, about 5-8 minutes. Add ginger and garlic and cook 30 seconds longer.
- 3
In a mixing bowl, whisk together flour, wine, beef broth, brandy, molasses, bay leaf, coriander and red pepper. Add to the vegetables in the pot and bring to a boil. Add beef, cover tightly and bake for 2 hours or until beef is tender. Remove and discard bay leaf.
- 4
Place beef mixture in center of serving platter. Toss noodles with poppy seeds and arrange around beef. Sprinkle fresh parsley over all.
notes
Recipe can be doubled & freezes well.
Source: Ruth Jarret
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews