"Bowled Over", the theme for this week at I Heart Cooking Clubs (IHCC). This week we are cooking bowls of either soup, stews or chilli. I've made Ellie's, Hearty Beef Stew, but I have replaced the beef with pork. The picture in the book looks really good, and it was one of the very first recipe that I've bookmarked to make when I first bought the book ages ago.
I've made a few minor changes. Did not have any rutabaga or turnip, so I have replaced with daikon. Recipe uses beef, but I have replaced with pork, as not everyone in my house eats beef. I used double the amount of tomato paste and about a quarter cup more of the red wine. You may need to add a little more salt and pepper to taste. As for the potatoes, I've added them in during the last 30 minutes of braising time, instead of adding them in at the beginning. I like them very soft but not so mushy that it makes the stew really thick.
This stew is delicious. We love it. Thumbs up from the family, and a request to cook this again. The pork pieces are very tender, full of flavour from the red wine and all the other ingredients. The veggies are soft tender and I thought the green peas makes the bowl of stew looks even better with its fresh green colour. We had this stew with some homemade bread, and it was a satisfying dinner.
(adapted from "Comfort Food Fix", Ellie Krieger)
Makes 4 servings
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 pound lean stew beef (round or chuck shoulder), cut into cubes (I use pork stewing meat)
3 tablespoons olive oil
1 medium onion, chopped
1 small rutabaga or turnip, peeled and cubed (about 10 ounces) (I use 1 medium daikon)
1 large carrot, chopped
1 large russet potato, cubed (about 12 ounces)
2 tablespoons tomato paste
1 cup dry red wine
2 cups reduced-sodium beef broth
2 cups green peas
Place the flour, salt, black pepper, and paprika in a large sealable plastic bag. Add the beef and shake to coat well. Heat 2 tablespoons of the oil in a large (at least 6-quart) saucepan or soup pot over medium-high heat. Add the beef and cook until browned on all sides, about 6 minutes total. Transfer the meat to a plate leaving the juices in the saucepan.
Add the remaining 1 tablespoon oil to the pot. Add the onion and cook over medium heat, stirring occasionally, until the onion is golden but not browned, about 10 minutes. Add the rutabaga, carrot, and potato and cook until the vegetables soften slightly, about 10 minutes. (I added the daikon and carrots but not the potatoes). Stir in the tomato paste and cook 1 minute more. Add the wine, bring to a boil, and reduce for 3 minutes. Add the beef broth (and the pork), return to a boil, then reduce the heat to medium low. Cover and simmer until the meat is tender, about 1 hour and 20 minutes (I added in the potatoes after the meat has simmered for one hour and continue to simmer until the potatoes are tender, about 30 minutes). Add the peas and cook 5 minutes more. Remove from the heat and allow to rest for at least 15 minutes before serving.
I'm linking this post with IHCC, theme for this week "Bowled Over".