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Beef Stew in Red Wine
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Yield: Makes about 7 cups
Ingredients:
2
medium onions
2
tablespoons vegetable oil
2
leeks, cleaned
3
stalks celery, cut into 2-inch pieces
8
cups cold water
6
medium carrots, cut into 1-inch pieces
1
turnip, peeled, cut into chunks (optional)
2
cloves garlic, peeled and crushed
4
sprigs fresh parsley
1
teaspoon dried thyme leaves, crushed
2
bay leaves
Preparation:
1.
Trim tops and roots from onions, leaving most of dried outer skin intact; cut into wedges.
2.
Heat oil in stockpot or 5-quart Dutch oven over medium-high heat until hot. Add onions, leeks and celery; cook and stir 5 minutes or until vegetables are limp but not brown. Add water, carrots, turnip, garlic, parsley, thyme, pepper and bay leaves. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1-1/2 hours. Remove from heat. Cool slightly and strain through large sieve or colander to remove vegetables and herbs. Press vegetables lightly with slotted spoon to remove excess liquid; discard vegetables.
3.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in batches in freezer containers for several months.
