Beef and baby root vegetable fricassee
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Vegetable oil |
| ¾ | cup | Flour |
| 1 | pounds | Beef stew meat, cut into |
| 2 | Inch chunks | |
| Essence | ||
| 1 | cup | Chopped onions |
| 1 | cup | Chopped celery |
| Salt and cayenne | ||
| 2 | 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 |
Directions
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