Fall Beef Stew with Root Vegetables
Dishing Up Maryland
by Lucie L. Snodgrass
Hearty and aromatic, this tender stew will fill your house with delectable smells. Make this a totally local meal with Maryland beef, vegetables, and wine.
• 1/2 cup all-purpose flour, plus 1/4 cup for thickening (optional)
• 1½ teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2½ pounds stewing beef (chuck, short plate, and foreshank cuts work well), cut into 1-inch chunks
• 1/4 cup olive oil
• 1 medium onion, peeled and finely chopped
• 4 cups beef broth
• 1 cup dry Maryland red wine
• 1 medium onion, peeled and studded with 2 whole cloves
• 1 bay leaf
• 4 large potatoes, peeled and cut into 1-inch chunks
• 1 large sweet potato, peeled and cut into 1-inch chunks
• 2 medium turnips, peeled and cut into 1-inch chunks
• 6 carrots, peeled and cut into 1-inch chunks
• 4 celery stalks, cut into 1-inch chunks
1. Mix together the 1/2 cup flour, 1/2 teaspoon of the salt, and the pepper. Dredge the beef chunks in the flour mixture and set aside. Heat the olive oil in a large Dutch oven or stockpot over low heat, add the chopped onion, and sauté until translucent. Increase the heat to high and add the meat, searing for about 4 minutes, until browned on all sides.
2. Add the beef broth, 3 cups of water, the wine, the remaining 1 teaspoon salt, the studded onion, and the bay leaf to the pot and cover. Bring to a boil, and then reduce the heat and simmer for 2½ hours.
3. Add the potatoes, sweet potato, turnips, carrots, and celery to the pot. Simmer for 30 minutes longer, until the vegetables are tender. Remove the studded onion and the bay leaf.
4. If you desire a thicker stew, combine the 1/4 cup flour and 1 cup of the hot broth in a small bowl, mixing until smooth. Add back to the stew pot and simmer for about 1 minute, stirring until thickened.