Beef Stew with Roasted Vegetables

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This dish is rich, hearty and completely worth the effort. Though I did cut a few corners I kept two intact that give the dish that added, "Oh my God, this is good," quality. First, roast the root vegetables. Roasting them brings out their innate sweetness which tames the beefiness. Second, use the anchovy. It does not impart a fishy flavor (promise!) but provides umami, the 5th savory flavor also found in bacon and Parmesan cheese.

Beef Stew with Roasted Vegetables

Serves 4

5 tablespoons olive oil, divided

2-3 cups fingerling potatoes, scrubbed and cubed

1 turnip, peeled and cubed

2 carrots, peeled and cubed

1 pound organic beef stew meat, cut into 1 inch cubes

1 onion, chopped

1/2 a fennel bulb, chopped

4 garlic cloves, minced

1 anchovy fillet

1/4 teaspoon cloves

1 teaspoon fresh thyme

1/2 cup red wine

1/2 cup crushed tomatoes

3 cups organic chicken stock

Sea salt and pepper to taste

Preheat the oven to 400 degrees. Mix the chopped potatoes, turnip and carrots with 2 tablespoons of olive oil and bit of salt and place in a large roasting pan. Throw them into the oven for about 35 minutes, or until they are nicely golden. Once done, take the vegetables out of the oven, set aside and reduce the oven to 315 degrees.

While the vegetables are roasting, heat 2 tablespoons of olive oil in a heavy stock pot and add the beef. Sprinkle the meat with a bit of salt and pepper and cook until all sides are browned. Remove the meat from the pot and set aside. Drain the excess fat from the pot, place it back on the heat and add the remaining tablespoon of olive oil. Add the onion and fennel and saute until soft, about 5 minutes. Add the garlic, anchovy, cloves and thyme and cook for another few minutes until the anchovy fillet has dissolved. Add the wine to the pot, and bring to a boil, scraping the pot of any brown bits.

Add the crushed tomatoes, beef, roasted vegetables, and the chicken stock to the large pot and mix thoroughly. Cover and bake in the 315 degree oven for 2 hours, until the beef is tender. Remove from the oven, adjust the seasoning and serve with a crisp winter salad. Enjoy!

Recipesjamiebeef, potato, recipe, stew