Beef stew with red wine, prunes and celery root
This is delicious! Please do not let the color brown stop you from making this dish. Because we all know that brown food of any kind (well OK, chocolate cake does not fit in this group) does not photograph well.
|Beef Stew with Red Wine, Prunes and Celery Root.|
Beef Stew with Red Wine, Prunes, and Celery Root
adapted from: Cooking Light
2 pounds beef stew meat, cut into bite-sized pieces
1 small onion, cut into 1-inch pieces
2-3 garlic cloves, minced
1 t salt
2 thyme sprigs
1/2 vanilla bean (if desired, I did not taste it in the finished dish...)
fresh ground pepper
1/3 c flour
1-2 T bacon fat or olive oil
|Simple ingredients for a delicious stew.|
2 c dry red wine
3 c beef stock
16 pitted prunes
2 medium or 1 large celery root, peeled and diced into 1-inch pieces
Add meat and onion to a large bowl, mix well. Add flour and toss to coat well. Heat 1 T of the fat in a dutch oven, and brown 1/2 the meat mixture. When brown, remove from the pan, set aside and repeat with remaining meat.
|An unusual ingredient, a vanilla bean....|
Add beef stock to the pan, bring to a boil. Scrape the pan to loosen the brown bits. Add all remaining ingredients except the prunes and the celery root. Bring to a boil, reduce heat, simmer 1 hour.
Remove cover, add prunes and celery root. Let simmer uncovered until celery root is tender and juices have reduced and thickened, about an hour, stirring once or twice. You may need to adjust heat to keep from scorching.
|Rich and delicious, Beef Stew with Red Wine, Prunes, and Celery Root.|
You will want to serve crusty bread with this, the delicious gravy demands it!
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