Monday, December 13, 2010

Weeknight Burgundy Beef Stew

Apparently we've moved to International Falls—the temperature never got above freezing today (yikes!), so a hearty, warming dinner was in order. I decided to make a quick beef stew with red wine and serve it over mashed potatoes. (The best part: it was ready in 30 minutes.) While on his mission trip, Andy ate a lot of rice (not his favorite) and very little beef (his favorite). This was a good welcome-home meal. At the last minute, our friends Brian and Paige and their baby joined us for dinner, and we had an impromptu celebration for Paige's birthday. Enjoy!

Weeknight Burgundy Beef Stew
1 lb. beef tips
Montreal steak seasoning
Olive oil
1 onion, finely chopped
2 celery ribs, finely chopped
1/2 green bell pepper, chopped
2 carrots, finely chopped
2 garlic cloves, minced
Salt and pepper
1/4 cup all-purpose flour
1 cup red wine or beef broth
4 cups beef broth
1 Tbsp. tomato paste
Chopped fresh rosemary
Buttermilk mashed potatoes

1. Sprinkle beef with steak seasoning. Sauté in hot oil in a Dutch oven until meat is browned on all sides. Remove to a plate. Add 1 tsp. olive oil to Dutch oven, and sauté onion and next 3 ingredients for 10 minutes or until tender. Add in garlic, and cook 1 more minute. Season with salt and pepper. Add in flour, and cook 1 minute. Add red wine, stirring to loosen browned bits from bottom of pan. Add in beef broth and next 2 ingredients. Return meat and juices to Dutch oven. Cook, stirring often, for 15 minutes or until thickened. Serve over mashed potatoes.

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