s SPICED BEEF HOT POT **** s |
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Instructions **** 3-26-17 very good, really just sort of a fancy beef stew, could have used some more seasoning but very good.... *** BY ANNA HELM BAXTER Potato rounds top savory lean beef, seasoned with bay leaves and allspice, in this delicious casserole recipe. TOTAL TIME: 2:20LEVEL: EASYYIELD: 4 TO 6 SERVINGS INGREDIENTS 2 tbsp. Extra virgin olive oil 2 lb. lean beef chuck, trimmed and cut into 11/2" pieces Kosher salt and pepper 4 medium carrots, cut into 2" pieces 1 Medium onion, sliced rounded 1/4 tsp ground cinnamon 1/4 tsp. ground allspice 2 bay leaves 2 tbsp. tomato paste 1 tbsp. flour 1/2 c. dry red wine 1 14-oz can diced tomatoes 2 1/2 lb. russet potatoes (about 3 medium), peeled and sliced 1/3" thick 2 tbsp. unsalted butter, melted Chopped fresh flat-leaf parsley, for serving DIRECTIONS Heat oven to 325°F. Heat 1 tablespoon oil in a 12-inch oven-safe skillet over medium-high heat. Season the beef with 1/2 teaspoon each salt and pepper. Working in two batches, brown the beef on all sides, 5 to 6 minutes; transfer to a bowl. Reduce heat to low, add the remaining tablespoon oil along with the carrots and onions and cook, stirring occasionally, for 5 minutes. Return the beef to the pan (along with any juices) and add the cinnamon, allspice and bay leaves; cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute. Sprinkle the flour over the top and cook, stirring, for 1 minute. Add the wine and bring to a simmer, scraping up any brown bits, then add the tomatoes (including their liquid). Return to a simmer, then remove from heat. Arrange the potatoes in a spiral on top of the beef and vegetable mixture, slightly overlapping them. Brush with half the butter and sprinkle with 1/4 teaspoon each salt and pepper. Cover the skillet, transfer to the oven and bake until the beef and potatoes are tender, 1 1/2 to 1 3/4 hours. Remove from oven. Heat broiler. Brush the potatoes with the remaining butter and broil until golden brown, 5 to 7 minutes. Sprinkle with parsley, if desired. PER SERVING 741 CAL, 30 G FAT (12 G SAT FAT), 167 MG CHOL, 803 MG SOD, 55 G PRO, 64 G CAR, 7 G FIBER This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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