jmcquown wrote:


> I'm wondering what your favourite recipe for this wintry concoction might
> be!


1 pound beef shoulder (chuck), cubed into 1 inch squares
vegetable oil
flour
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon grated lemon rind
Salt and freshly ground black pepper
1 large carrot and 1 rib of celery, grated
1 cups dry red wine
1 cups beef broth or stock


Dredge the beef in flour and shake off excess. Over high heat, sear the
beef for about 2 to 3 minutes per side or until golden brown all over.
With a slotted spoon remove the beef to a plate, keep warm, loosely
covered with foil. Saute the onions for about 10 to 15 minutes or until
brown and tender.

In a casserole dish over medium heat add the garlic, tomato paste,
mustard, thyme, grated lemon, and salt and pepper to taste. Add
the grated carrot and celery, wine, and broth. Add the beef to the
casserole. Bring the liquid to a boil, cover and set in the oven for 1
1/ 2 hours or until fork tender. Stir the beef on occasion.


Vegetables:

Carrots
turnips
potatoes
mushrooms

Cut carrots into 1 inch pieces, cube turnips and potatoes. Mushrooms can
go in whole, or cut in half if large. Steam vegetables separately for
15-20 minutes or until barely fork tender. Add to stew 15-20 minutes
before it is finished.

If the stew looks thin I will sometimes use my stick blender on 1 cup of
the liquid and a few pieces of vegetable.


Dawn