Vegetable and Beef Stew

Vegetable and Beef Stew
By Allyssa Torey

I'm a big fan of stew on a cold winter evening, but I go heavy on the vegetables and lighter on the meat for a healthier, more well-rounded meal. This stew is perfect served on top of buttered noodles with scallions and Parmagiano and with just a dollop of sour cream.

INGREDIENTS

* 1 pound boneless beef chuck roast, cut into 1-inch pieces

* 1/2 cup all-purpose flour

* 1 tablespoon sweet Hungarian paprika

* 1/2 teaspoon salt

* 1/4 teaspoon freshly ground black pepper

* 1/4 cup olive oil

* 1/4 cup minced garlic

* 3 cups red wine

* One 14-ounce can tomato sauce

* One 6-ounce can tomato paste

* 1 pound potatoes (any type is fine), unpeeled and cut into 1/2-inch chunks

* 1 pound carrots cut into 1/2-inch chunks

* 1 large yellow onion (about 1/2 pound), peeled and quartered

* 3 cups frozen green peas
* 1 pound egg noodles (I really love to use egg bowties)

* 6 tablespoons (3/4 stick) butter

* 1/2 cup chopped scallions (green parts only)

* 1/3 cup finely grated Parmagiano-Reggiano cheese

* 3/4 cup sour cream

* 2 tablespoons chopped fresh flat-leaf parsley

INSTRUCTIONS

1. Preheat the oven to 300°F.
2. In a large bowl, toss the beef with the flour, paprika, salt, and pepper.
3. Heat the oil in a large Dutch oven over medium heat. Add the garlic and beef (with any extra flour) and gently brown the meat, stirring occasionally, for 3 to 5 minutes. Return the beef to the bowl and set aside.

4. Add the red wine, tomato sauce, and tomato paste to the Dutch oven, whisking to combine. Cook over medium-low heat, stirring constantly, for 5 minutes.

5. Remove from the heat, and stir in the beef, potatoes, carrots, and onion. Place in the oven, covered, and cook for 3 1/2 hours, stirring occasionally (about once every 45 minutes is fine). Add the peas and cook, covered, for an additional half hour.

6. Put a large pot of water on to boil over high heat. Cook the noodles according to the package directions, being careful not to overcook. Drain the noodles and return to the pot with the butter, scallions, and Parmagiano-Reggiano cheese, tossing gently to evenly coat.

7. Remove the stew from the oven and serve over the egg noodles. Top with the sour cream and parsley.

Makes: Makes 6 servings

Find this recipe at:

http://www.chow.com/recipes/12516