Beef And Baby Root Vegetable Fricassee Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Vegetable oil,
3/4 cup: Flour,
1 lbs: Beef stew meat, cut into
2 Inch: chunks,
Essence,
1 cup: Chopped onions,
1 cup: Chopped celery,
Salt and cayenne,
2: Bay leaves,
1 cup: Dry red wine,
5 cup: Water,
1/2 lbs: Pearl onions, peeled
1/4 lbs: Baby carrots, peeled
1/4 lbs: Baby turnips,
14 lbs: Baby new potatoes, quartered
1 tbsp: Chopped garlic,
1/2 tsp: Dried thyme,
1/2 tsp: Black pepper,
Directions:
In a large sauce pan, with a lid, over medium heat, whisk the oil and
flour together. Stir the mixture constantly for about 10-15 minutes,
for a dark roux. Season the stew meat with Essence. Add the meat to
the roux and brown the meat for 3 minutes, stirring constantly. Add
the chopped onions and celery. Season with salt and cayenne. Cook for
2 minutes, stirring constantly. Add the bay leaves and red wine. Stir
for 1 minute, until a paste forms. Stir the water into the roux
mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme,
and black pepper. Bring the liquid up to a boil and reduce to a
simmer. Cover and cook for 30 minutes. Remove the lid and continue to
cook for 30-40 minutes, or until the meat is very tender. Remove the
bay leaves and adjust the seasoning if needed. Serve over rice or
creamy grits. Yield: 4 servings
Source from luhu.jp
flour together. Stir the mixture constantly for about 10-15 minutes,
for a dark roux. Season the stew meat with Essence. Add the meat to
the roux and brown the meat for 3 minutes, stirring constantly. Add
the chopped onions and celery. Season with salt and cayenne. Cook for
2 minutes, stirring constantly. Add the bay leaves and red wine. Stir
for 1 minute, until a paste forms. Stir the water into the roux
mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme,
and black pepper. Bring the liquid up to a boil and reduce to a
simmer. Cover and cook for 30 minutes. Remove the lid and continue to
cook for 30-40 minutes, or until the meat is very tender. Remove the
bay leaves and adjust the seasoning if needed. Serve over rice or
creamy grits. Yield: 4 servings
Source from luhu.jp