Ingredients
-
3
-
2
-
4
-
2
-
1
-
2
-
2
-
1
-
-
2
-
1
-
3
-
2
-
2
-
2
Directions
Harvest Day Beef Stew,This is a wonderful stew to have in the fall when seaonal vegetables and fruits are still available.Recipe source: Bon Appetit (September 1986),Wonderful flavor. Prep – lots of dicing – took me about 30 minutes, but some of the time could overlap with cooking time. Stew needed to cook for 1 hour after addition of diced sweet potatoes – i.e., a total of 2 hours. Since I made this in January, well after harvest time, I had to use some alternate ingredients — 14.5 oz can diced tomatoes, 14.5 oz can drained peaches (cut up), and 2 cups frozen sweet corn kernels.,I tend to be a sucker for main dishes with fruit in them and this one was a special treat. I made it exactly according to directions and it turned out flavorful with a great combination of contrasting textures from the different ingredients. I know I’m going to want to make this a lot more and need to experiment to see if it can be adapted for the crockpot, adding the fruit near the end. A keeper!
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Steps
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1
Done
|
Heat Oil in Dutch Oven Over Medium-High Heat. |
|
2
Done
|
Add Beef in Batches and Brown on All Sides (10 Minutes). Remove Beef from Pan and Set Aside. |
|
3
Done
|
Add Tomatoes, Onions, Green Pepper and Garlic to Pan. Reduce Heat to Medium and Cook For 10 Minutes or Until Vegetables Are Tender. |
|
4
Done
|
Stir in Bay Leaves, Oregano, Salt and Pepper. Add Broth (or Stock) and Wine. Bring to a Boil. |
|
5
Done
|
Return Beef to Pan.reduce Heat, Cover and Simmer 30 Minutes. |
|
6
Done
|
Add Potatoes, Cover and Simmer Another 15 Minutes. |
|
7
Done
|
Add Corn and Zucchini. Cover and Cook 10 More Minutes. |
|
8
Done
|
Stir in Pears and Peaches and Simmer Another 5 Minutes or Until Vegetable Are Tender. |
