Sunday, February 17, 2008




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

Copyright 2008 Globe Newspaper Company.