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Soup & Stew
6 - 8 servings
10 minutes
1 hour 15 minutes
Chef Tom Fraker
½ cup all-purpose flour
2 teaspoons sea salt
¼ teaspoon fresh ground pepper
1 teaspoon smoked paprika
4 pounds beef, cut into 1-inch cubes
3 tablespoons extra virgin olive oil
1½ cups red wine
2 Melissa’s Perfect Sweet Onions, peeled, chopped
6 baby carrots, roughly chopped
8 Baby Sunburst Squash, halved
8 Baby Patty Pan Squash, halved
4 turnips, quartered
1 pound Melissa's Baby Dutch Yellow® Potatoes, halved
1 (15 ounces) can stewed tomatoes
2½ cups beef broth
2 each dried bay leaves
1 tablespoon corn starch
6 ounces cold water
In a dish, combine the flour, salt, pepper and paprika.
In a large pot or Dutch oven, heat the oil. Dredge the meat in the flour mixture, shaking of the excess flour and placing in the hot oil. Brown the meat on all sides. Add the red wine and bring to a boil, stirring constantly to release the meat particles on the bottom of the pot. Next add the onions and the next five ingredients and cook for 5 minutes, stirring often.
Add the tomatoes and the rest of the ingredients, except for the corn starch and water and bring to a boil. Reduce the heat to a simmer, cover and cook until meat is tender, about 45 minutes to an hour.
In a small bowl, combine the corn starch and water until smooth. Add the corn starch slurry to the stew stirring constantly.
Only use enough of the corn starch slurry until you reach your desired consistency.
