Beef and baby root vegetable fricassee
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Beef and baby root vegetable fricassee
  Beef    Roots    Vegetables  
Last updated 6/12/2012 12:58:17 AM. Recipe ID 21016. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Beef and baby root vegetable fricassee
 Categories: E., Meats
      Yield: 4 Servings
 
    3/4 c  Vegetable oil
    3/4 c  Flour
      1 lb Beef stew meat, cut into
      2    Inch chunks
           Essence
      1 c  Chopped onions
      1 c  Chopped celery
           Salt and cayenne
      2    Bay leaves
      1 c  Dry red wine
      5 c  Water
    1/2 lb Pearl onions, peeled
    1/4 lb Baby carrots, peeled
    1/4 lb Baby turnips
     14 lb Baby new potatoes, quartered
      1 tb Chopped garlic
    1/2 ts Dried thyme
    1/2 ts Black pepper
 
  In a large sauce pan, with a lid, over medium heat, whisk the oil and
  flour together. Stir the mixture constantly for about 10-15 minutes,
  for a dark roux. Season the stew meat with Essence. Add the meat to
  the roux and brown the meat for 3 minutes, stirring constantly. Add
  the chopped onions and celery. Season with salt and cayenne. Cook for
  2 minutes, stirring constantly. Add the bay leaves and red wine. Stir
  for 1 minute, until a paste forms. Stir the water into the roux
  mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme,
  and black pepper. Bring the liquid up to a boil and reduce to a
  simmer. Cover and cook for 30 minutes. Remove the lid and continue to
  cook for 30-40 minutes, or until the meat is very tender. Remove the
  bay leaves and adjust the seasoning if needed. Serve over rice or
  creamy grits. Yield: 4 servings
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 21016 (Apr 03, 2005)

[an error occurred while processing this directive]