Sunday, February 17, 2008

ONE-POT WONDERS

Beef Stew

Lynne Picard-Landa

                1 cup                      red wine
                3 cups                    water
                4                              beef bouillon cubes
                1 teaspoon             dried rosemary, crushed
                1 teaspoon             dried oregano, crushed
                1 teaspoon             dried basil, crushed
                2                              bay leaves
                2 cloves                 garlic, minced
                1 teaspoon             Worcestershire sauce
                                                Salt and pepper, to taste
                1                              turnip, peeled and cubed
                3                              red new potatoes, quartered
                1 medium               onion, diced
             1/2 pound                  baby carrots
             1/2 pound                  Brussels sprouts, trimmed and cut in half
                2 pounds                stew beef, cut into 1-inch cubes
             1/4 cup                      flour
             1/2 cup                      dark brown sugar, packed
                1 cup                      fresh cranberries, chopped

In a slow cooker, stir together the wine, water, bouillon cubes, rosemary, oregano, basil, bay leaves, garlic, Worcestershire sauce, salt, and pepper. Add the turnip, potatoes, onion, carrots, and Brussels sprouts.

In a medium bowl, toss the meat in the flour. Place the meat on top of the vegetables. Cook on low for 8 to 10 hours, stirring occasionally. (For meat that's falling-apart tender, choose the longer time, and for firmer vegetables, add them later in the cooking process.)

An hour before serving, in a small bowl, combine the brown sugar and cranberries and mix. Add to the stew, stir thoroughly, and continue cooking. Just before serving, adjust seasoning with salt and pepper

Serves 6 to 8