Chef Tom Fraker
Baby Dutch Yellow® Potato and Baby Vegetable Beef Stew
Category
Soup & Stew
Servings
6 - 8 servings
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Author:
Chef Tom Fraker
Ingredients
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½ cup All Purpose Flour
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2 teaspoons Sea Salt
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¼ teaspoon Fresh Ground Pepper
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1 teaspoon Smoked Paprika
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4 pounds Beef, cut into 1-inch cubes
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3 tablespoons Extra Virgin Olive Oil
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1½ cups Red Wine
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2 Melissa’s Perfect Sweet Onions, peeled; chopped
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6 Baby Carrots, rough chopped
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8 Baby Sunburst Squash, halved
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8 Baby Patty Pan Squash, halved
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4 Turnips, quartered
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1 pound Melissa's Dutch Yellow® Potatoes, halved
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1 (15 ounce) can Stewed Tomatoes
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2½ cups Beef Broth
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2 each Dried Bay Leaves
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1 tablespoon Corn Starch
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6 ounces Cold Water
Directions
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.
Filed in:
Baby Carrots,
Baby Dutch Yellow Potato and Baby Vegetable Beef Stew,
Baby Patty Pan Squash,
Baby Sunburst Squash,
Chef Tom Fraker,
Dried Bay Leaves,
Entrée,
Perfect Sweet Onions,
Smoked Paprika,
Stew,
Turnips
