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September 02, 2010

Marinated Beef Stew

There's no need to add salt to this recipe. The herbs and spices provide a powerhouse of flavor. It is incredibly, melt in your mouth delicious.

Serves 8-10
Prep time: 15 minutes
Total time including marinating: 4 hours

Ingredients:

  • 3 lb. sirloin or other cut of beef

    Marinade:

  • 2 cups red wine
  • 12 sprigs fresh thyme (2 tsp. dried chopped)
  • 8 sprigs fresh savory (1-2 tsp. dried summer savory)
  • 2 cloves of garlic
  • 2 shallots
  • 12 cardamom pods (1-2 tsp. ground)
  • 2 stick cinnamon (1/2 tsp. ground)
  • 4 cloves
  • 2 bay leaves

    Instructions:

    Combine marinade ingredients in a saucepan and bring to a boil. Remove from stove and set aside to cool, allowing the flavors to infuse the wine.
    Meanwhile, cut meat into cubes and place in a zipper-type plastic bag. When the marinade has cooled, add it to the beef and seal. Marinate for 1-1 ½ hours in the refrigerator—turning once.

    Stew:

  • 1 ¼ cup carrots, sliced
  • 1 ¼ cup celery, diced
  • 1 ½ cup yellow onions, diced
  • 2 cloves garlic, minced
  • 1 ½ cup beef broth
  • 2 bay leaves
  • 1 tablespoon sugar
  • ½ teaspoon cardamom
  • Sea salt to taste
  • ½ Tablespoon fresh ground pepper

    Instructions:

    Remove meat from marinade and pat dry with paper towel or clean dish towel. In a large pot, brown meat in 1 tsp of oil. Remove meat.

    Add carrots, celery and onion to the pot and cook until beginning to soften. Add cooked meat and garlic and cook for 2 minutes.

    Add broth and remaining spices. Bring to a simmer and cook until meat is tender about 1 to 2 hours depending on type of meat.

    Terri’s Tips:

  • Serve meat over herbed gnocchi or egg noodles.
  • Add a cup of cubed potatoes and serve with crusty bread—omitting the noodles
  • Try a Zinfandel for the marinade
  • The marinade can be made ahead and stored. It can also be canned or frozen, making this stew a simple dish to prepare- true comfort food

    Cooking wiser:

  • Taste the stew before adding the salt, most likely you won't need it
  • You can save money by using a less expensive cut of beef, the marinade provides lots of flavor and the wine will tenderize the meat
  • Posted by terri at September 2, 2010 03:22 AM

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