ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Farmhouse Beef and Vegetable Stew

This all-American stew can have a "low-fat/good-fat" profile when it's made with venison. Serve with biscuits and lots of mashed potatoes. The ingredient list is long, but the dish goes together quickly.

2 tablespoons olive oil, plus more as needed
2 pounds beef or venison stew meat, cut into 2-inch cubes
1/2 teaspoon salt
Freshly ground black pepper
3 medium onions cut into quarters, or 12 small whole onions
2 medium turnips, peeled and cut into cubes
1 cup mini-carrots, or 2 large carrots cut into 1/2-inch thick rounds
1 rib celery, cut into 1/2-inch pieces
12 small whole mushrooms
1 cup double-strength beef broth (canned or homemade)
3/4 cup red wine or water
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 small bay leaf
2 tablespoons butter or olive oil
2 tablespoons flour

In a large, heavy skillet, heat the oil over medium-high heat. Add the meat, in batches without crowding, and cook until browned, turning occasionally, and adding more oil if necessary. Transfer the browned meat to a bowl, season with salt and pepper and set aside.

Add a little oil to the same skillet and, one at a time, quickly brown the onions, turnips, carrots, celery and mushrooms. Set aside in piles on top of the meat.

To the skillet, add the beef broth, wine or water, tomato paste, parsley, Worcestershire sauce and herbs. Bring to a simmer and scrape up the browned bits on the bottom with a wooden spoon.

In a 4-quart slow cooker, layer the vegetables in the following order: turnips on the bottom, then carrots, onions, celery and mushrooms. Add the meat cubes and their juices, then pour the broth mixture over all.

Cover and cook until the meat is tender, 7 to 8 hours on low (200 degrees).

Make a gravy. Using a slotted spoon, transfer the meat and vegetables to a serving bowl. Skim any fat from the surface.

In a medium saucepan, heat the olive oil over medium heat. Add the flour and cook, whisking constantly, without browning, for 2 minutes. Whisk in the cooking liquid and simmer for another 5 minutes. Pour the gravy back over the meat and vegetables. Makes 4 to 6 servings.

Thursday, January 13, 2000



bottom navigation bar Terms of Use  Privacy Policy