This recipe combines Canadian beef and root vegetables for a mouthwatering slow-cooked dish. Make a large batch on the weekend when you have more time to cook, then simply reheat it on a weeknight for a meal in 15 minutes or less.
INGREDIENTS
2 tbsp. (30 ml) butter
4 carrots, cut into bite-size pieces
4 stalks of celery, cut into large pieces
2 chopped onions
2 tbsp. (10 ml) dried thyme
1 C. (5 mL) dried rosemary
Salt and pepper
3 lbs (1.5 Kg) stewing beef cut into 1-inch (2.5 cm) pieces
4 cups (1 L) low sodium beef broth
1/4 cup (60 mL) tomato paste
2 tbsp. (30 mL) red wine vinegar or balsamic vinegar
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) milk divided
2 lbs (1 Kg) peeled potatoes if desired (about 4), cut into 1-inch (2.5 cm) pieces
Store-bought horseradish Dijon mustard or steak sauce (optional)
PREPARATION
In a large saucepan, melt the butter over medium-high heat. Brown the carrots, celery, onions, thyme, rosemary, 1/4 tsp. (2 mL) salt and 1/2 tsp. (2 m) pepper, about 10 minutes, or until onions are tender.
Stir in beef and stir until well combined and pieces are separated. Stir in the broth, tomato paste, and vinegar; bring to a boil, scraping the pan to loosen the small pieces. Reduce heat to medium-low, cover, and simmer, stirring often about 45 minutes, or until the beef begins to tenderize.
In a microwave-safe saucepan or measuring cup, heat 1 1/2 cups (375 mL) of the milk over medium heat, on the stovetop, or on medium (50%) in the microwave, until heated through. of steam. Whisk the flour into the rest of the cold milk.
Uncover the stew, increase the heat to medium, and stir in the potatoes. Incorporate the flour mixture, then the hot milk, and mix well. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes, or until beef and potatoes are tender. Season to taste with pepper and salt (up to 1/2 tsp). Stir in mustard, horseradish, or steak sauce in each serving, if desired.
