Ingredients for Capital Stew
- Beef Stew Meat
- Oil
- Salt and pepper to taste
- Pepper
- 1 cup red wine
- Beef Consomme
- Frozen Peas
- Leeks
- Celery Ribs
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh parsley
- Parmesan Cheese
- Garlic Clove
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How to Make Capital Stew
- Preheat oven to 300°F (150°C).
- In a large, oven-safe Dutch oven or saucepan, brown 1.5 lbs of beef stew meat over medium-high heat. Season generously with salt and pepper.
- Pour in 1 cup of red wine and 1 cup of beef consommé. Stir to combine.
- Cover the Dutch oven tightly and cook in the preheated oven for 2 hours and 30 minutes.
- While the meat is cooking, prepare the vegetables. In separate pans, cook the following until tender: 2 carrots (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), 1 cup of sliced mushrooms, and 2 cups of potatoes (cubed).
- Drain the vegetables, reserving their cooking juices.
- Once the meat is cooked, transfer it to an oven-proof serving dish or casserole dish.
- Stir in the cooked vegetables.
- Combine the reserved vegetable juices with the meat juices in the Dutch oven. Add enough liquid to reach 1 1/2 cups total. Whisk in 2 tablespoons of all-purpose flour to thicken the sauce.
- Pour the thickened sauce over the meat and vegetables in the serving dish.
- Return the dish to the oven for 15 minutes, or until heated through and the sauce is bubbly.
- Sprinkle generously with 1/4 cup chopped fresh parsley, 1/2 cup shredded cheddar cheese, and 2 cloves of minced garlic before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
28g
Fat
104g
Carbs
8g
