2018-02-21 / Entertainment

A bowlful of comfort for a chilly day

By ANGELA SHELF MEDEARIS


Photo of Saucy Beef Stew courtesy Bob and Tanya Steel. Photo of Saucy Beef Stew courtesy Bob and Tanya Steel. Many kids dislike soft vegetables, the kind usually found in stew. If you’re having trouble getting your children to eat stew, try this saucy beef recipe — adapted from the wonderful cookbook “Real Food for Healthy Kids: 200- Plus Easy, Wholesome Recipes” by Tracey Seaman and Tanya Wenman Steel. Tracey’s teenage daughter said, “This is the only stew I really like, because it doesn’t have any mushy vegetables. I like my carrots crisp.”

This rendition is made without carrots or potatoes so you can serve it — with its thick, rich gravy — over a mash of potatoes and parsnips, or a mound of fluffy rice. Add a side dish of crisp vegetables, or a salad, and serve it with some hot, crusty French bread, and you’ve got a meal that will please the pickiest eater.

If you’re planning to prepare this stew in a slow cooker, follow steps one and two and then place the meat and the sauce in a crockpot, add the fresh or dried rosemary and thyme, cover and cook on low for 7 hours or until tender. Remove the sprigs of fresh herbs (if used), and season to taste before serving.

SAUCY BEEF STEW
1/4 cup extra-virgin olive oil
5 pounds lean beef chuck, cut
into 1- to 2-inch cubes
Kosher salt and freshly ground

black pepper
3 extra-large onions, finely
diced
5 garlic cloves, smashed and
peeled
1/2 cup unbleached all-purpose flour
1 quart low-sodium beef broth
2 cups filtered water
2 tablespoons red wine vinegar
1 tablespoon tomato paste
2 sprigs each fresh rosemary
and thyme (or 1 teaspoon each
dried)

1. Heat 1 tablespoon of the oil
in a 6-to 8-quart heavy Dutch oven
over medium heat. Add a third of
the beef, season lightly with salt
and pepper, and cook, turning
infrequently, until browned, about

8 minutes. Transfer to a plate and
repeat with oil and the remaining
beef and more salt in two batches.
2. Add the last tablespoon of oil,
and the onions and garlic to the
pot; cook, stirring occasionally,
until softened, about 6 minutes.
Sprinkle the flour on top and cook,
stirring constantly until thick and
lightly browned, about 2 minutes.
Whisk in the broth, water, vinegar
and tomato paste. Bring mixture
to a boil.
3. Return meat to the pan, add
rosemary and thyme, and return
to a boil, stirring occasionally. Reduce heat to medium-low, cover
and simmer gently, stirring occasionally, for 1 1/2 hours.
4. Uncover pot and continue
simmering for up to 30 minutes

more, until the meat is nicely
tender but still holds its shape.
Remove the sprigs and season to
taste before serving. Makes about
3 quarts.
Angela Shelf Medearis is an
award-winning children’s author,
culinary historian and the author of seven cookbooks. Her new
cookbook is “The Kitchen Diva’s
Diabetic Cookbook.”

©2018 King Features Synd.
and Angela Shelf Medearis

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