Sense of Home Kitchen
Spicy Beef, Shallot and Root Vegetable Stew
~From the Sense of Home Kitchen, inspired by Bon appétit, October 2001~
6 Servings
1 pound beef stew meat
1/4 cup all-purpose flour
3 tablespoons olive oil
1 cup chopped shallots
1/4 cup chopped garlic
1 teaspoon dried thyme leaves
1 dried red chili pepper, with seeds, if you want the heat
2 cups chicken stock
2 cups beef stock
2 cups whole tomatoes in juice
3 medium-sized potatoes, cut into 1-inch cubes
2 medium-sized yams, cut into 1-inch cubes
1/4 cup dry red wine (use the same wine you plan to drink with dinner, if you are drinking any, I used a Cabernet Sauvignon)
Place beef chunks in a bowl and sprinkle with salt and pepper. Add flour; toss to coat. Heat oil in a heavy large pot over medium-high heat, sauté stew meat until brown, about 5 minutes. Using a slotted spoon, transfer beef to another bowl; reserve flour remaining in first bowl. Add shallots and garlic to pot, stir one minute. Add reserved flour and stir for 30 seconds. Add both stocks, thyme leaves, and crush the chili pepper into the pot (removing the seeds if you don't want as much heat, but we love the heat). Bring to a boil and scrap up browned bits. Add tomatoes with their juices and beef with any accumulated juices; return to boil. Reduce heat to medium-low, cover and simmer 45 minutes. Uncover; add potato and yam cubes. Add red wine and simmer uncovered until potatoes, yams and beef are tender and sauce thickens, stirring often, careful not to break potatoes, about 40 minutes longer. Season with salt and pepper to taste.
Sense of Home / Recipes / Stews
