Beef and baby root vegetable fricassee

Yield: 4 servings

Measure Ingredient
¾ cup Vegetable oil
¾ cup Flour
1 pounds Beef stew meat, cut into
2 \N Inch chunks
\N \N Essence
1 cup Chopped onions
1 cup Chopped celery
\N \N Salt and cayenne
2 \N Bay leaves
1 cup Dry red wine
5 cups Water
½ pounds Pearl onions, peeled
¼ pounds Baby carrots, peeled
¼ pounds Baby turnips
14 pounds Baby new potatoes, quartered
1 tablespoon Chopped garlic
½ teaspoon Dried thyme
½ teaspoon 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

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