Taste of Home_-_October 2019

TEST KITCHEN INSIDER

DISHING WITH

52 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

The Best Beef Stew

Our rich stew gets tons of flavor thanks

to its blend of herbs plus the addition

of red wine and balsamic vinegar. It’s

a comfort classic stepped up a notch.

—Ta s te of H ome Te s t K i tch e n

Prep: 30 min. • Cook: 2 hours

Makes: 6 servings

1 ¹ ₂ lbs. beef stew meat, cut into

1-in. cubes

¹   ₂ tsp. salt, divided

6 Tbsp. all-purpose flour, divided

¹   ₂ tsp. smoked paprika

1 Tbsp. canola oil

3 Tbsp. tomato paste

2 tsp. herbes de Provence

2 garlic cloves, minced

2 cups dry red wine

2 cups beef broth

1 ¹ ₂ tsp. minced fresh rosemary,

divided

2 bay leaves

3 cups cubed peeled potatoes

3 cups coarsely chopped onions

2 cups sliced carrots

2 Tbsp. cold water

2 Tbsp. balsamic vinegar

1 cup fresh or frozen peas

1. In a small bowl, toss beef and ¹₄ tsp.
   salt. In a large bowl, combine 4 Tbsp.
   flour and paprika. Add beef, a few
   pieces at a time, and toss to coat.


2. In a Dutch oven, brown beef in oil
   over medium heat. Stir in tomato paste,
   herbes de Provence and garlic; cook
   until fragrant and the color starts to
   darken slightly. Add the wine and cook
   until mixture just comes to a boil;
   simmer until reduced by half, about
   5 minutes. Stir in broth, 1 tsp. rosemary
   and bay leaves. Bring to a boil. Reduce
   heat; cover and simmer until meat is
   almost tender, about 1¹₂ hours.


3. Add potatoes, onions and carrots.
   Cover and simmer until vegetables and
   meat are tender, about 30 minutes.


4. Discard bay leaves. In a small bowl,
   combine remaining ¹₂ tsp. rosemary,
   remaining ¹₄ tsp. salt and remaining
   2 Tbsp. flour. Add cold water and
   vinegar; stir until smooth. Stir into stew.
   Bring to a boil; add peas. Cook, stirring,
   until thickened, about 2 minutes. If
   desired, top with more fresh rosemary.
   1 ¹ ₂ cups: 366 cal., 11g fat (3 sat. fat),
   71mg chol., 605mg sod., 40g carb.
   (9g sugars, 6g fiber), 28g pro.

James

Schend

TOH Deputy Editor

This beef stew is

so comforting on a

cold winter Sunday.

It’s amazing as is,

but I also like how

adaptable it is—just

swap in your favorite

firm winter veggies.

Superb Herbs

The paprika in this

recipe adds a hint of

smoky flavor, while

rosemary is a perfect

pairing for beef.

Herbs de Provence

is a unique blend

that typically

contains rosemary,

thyme, oregano and

lavender. It really

elevates this stew.

Staff

Pick!

The Main

Squeeze

Tomato Paste

I love this tomato

paste because you

can squeeze out

only as much as you

need and seal it

back up for future

recipes. No wasted

paste left over!

Cento Tomato Paste

4.56 oz. $2

walmart.com

Balsamic

vinegar

helps cut

some of the

fat from

thick stews,

and also

brightens

the f lavor.

DID YOU KNOW?

Check your balsamic

bottle’s label for an

IGP designation,

which indicates it

was produced in

Modena, Italy—

a region known for

high standards

of quality for

balsamic vinegar.

Going Dutch

Dutch Oven

This heavy pot

allows you to brown

the beef and let it

stew in one vessel.

Its heavy lid locks in

steam, which keeps

ingredients tender.

Taste of Home Enameled

Cast Iron Dutch Oven

with Grill Lid $89

tasteofhome.com/

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