Missing an ingredient? Improv class is in session and Ricardo is your substitute teacher. Anyone looking to balance a household food budget should make stews their best friend and improvise when fridge and pantry aren’t stocked with everything a recipe calls for. Stews are optimal for a couple of reasons: they stretch the flavours of inexpensive ingredients and extract the love out of cheaper, tougher cuts of meat. Our beef and vegetable stew is a winter classic, but you can also use this recipe as a blueprint.
Ингредиенты
- 2.2 lb (1 kg) boneless beef blade roast, cubed
- 2 tbsp (30 ml) olive oil
- 2 onions, chopped
- 1/2 cup (125 ml) red wine
- 3 cups (750 ml) beef broth
- 2 tbsp (30 ml) tomato paste
- 2 tbsp bread crumbs
- 8 medium potatoes, peeled and quartered
- 4 carrots, peeled and diced
- 4 stalks celery, thinly sliced
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In an ovenproof pot or Dutch oven over high heat, brown half of the meat at a time in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pot over medium heat, soften the onions in the remaining cooking fat.
- Deglaze with the wine and broth. Return the meat to the pot. Add the tomato paste and bread crumbs. Bring to a boil.
- Cover and bake for 1 hour and 30 minutes. Add the vegetables and continue cooking for 45 minutes or until the vegetables and meat are tender. Adjust the seasoning.
