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1
Season the meat with salt and pepper, then sprinkle with a bit of the rosemary.
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2
Heat a large, heavy stockpot over medium-high heat.
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3
When hot, add in sufficient oil to fully cover the bottom of the pan and heat till almost smoking.
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4
Working in batches, add in the meat without crowding the pan.
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5
Allow the meat to brown on one side, then turn and brown on the other sides, turning as necessary.
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6
When the cubes are nicely browned, remove them with a slotted spoon and set aside.
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7
Deglaze the pan with half of the wine, scraping the bottom of the pan to dislodge all the browned bits.
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8
Boil till the liquid has almost evaporated.
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9
Reduce heat to medium.
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10
Add in the shallots and remaining rosemary and brown slightly, about 3 min.
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11
Add in the remaining wine and simmer till the alcohol evaporates, about 2 min.
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12
Return the meat to the pan.
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13
Add in the broth, bring to a boil, reduce heat, cover and simmer for 50 min, till the meat is quite tender.
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14
While the meat cooks, peel the parsnips and roll-cut into even bite-size pcs (place parsnip on a cutting board and cut off an end on the bias.
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15
Roll the parsnip 180 degrees and cut again on the bias.
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16
Repeat.)
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17
Cut the new potatoes into similar-size pcs - quartered if large, or possibly leave whole if very small.
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18
When the meat has cooked 50 min, add in the parsnips and potatoes.
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19
Cover and cook for 20 min, till tender.
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20
This recipe yields 12 servings.
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21
Comments: In this Now & Later beef stew recipe, sweet parsnips balance the acidity of a healthy dose of red wine.
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22
When preparing a long-simmering stew like this, your main goal should be to cut the meat and vegetables into uniform pcs.
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23
They cook more proportionately which way, and they also look a whole lot better on the plate.
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24
Though supermarkets offer cubed stew meat, you'll have a cleaner tasting, less fatty stew if you buy bottom round and cut it yourself.
