Beef Stew

beef stew

After a long spout of sunshine in the Santa Cruz mountains, last night it poured- we are talking torrential down pour with sideways rain and momentary lapses in power.  After moving into the salad and lean proteins for dinner, I hunkered down and brought out the slow cooker.  Beef stew, it's what's for dinner.

This isn't just any beef stew though, it's a pseudo spring beef stew- with white wine, lots of spring veggies and bright cilantro.  I hit it with a twist of lemon right before service to bring out the sunshine again and crowds go crazy for it, especially with a torn piece of french bread- see my artisan-free form bread recipe for inspiration.

Ingredients

• 1 teaspoon olive oil
• 2 cups white pearl onions
• 2cups baby carrots
• 2 medium leeks, well-washed and thinly sliced
• 15ounces boneless beef loin, cut into 2-inch cubes
• 1 cup low sodium beef broth
• 1 cup dry white wine
• 20 ounces tiny new potatoes
• 2 cups green beans, cut
• 2 tablespoons cilantro, minced
• 2 tablespoons fresh dill, minced
• 1 teaspoon lemon zest, grated
• 1 tablespoon fresh lemon juice(to taste)
• ¹⁄₄teaspoon fresh ground black pepper

Directions

1. In large nonstick saucepan, heat oil; add onions, carrots and leeks.
2. Cook over medium heat, stirring frequently, 6-7 minutes, until onions are lightly browned.
3. Remove vegetable mixture from saucepan; set aside.
4. In same saucepan, cook beef over medium heat, stirring frequently, 8-10 minutes, until beef is browned on all sides and cooked through.
5. Add beef broth and white wine; bring liquid to a boil.
6. Reduce heat to low; simmer, covered, stirring occasionally, 1-1 1/2 hours, until beef is tender.
7. Add potatoes, green beans and reserved vegetable mixture to beef mixture; simmer, covered, 15-20 minutes, until vegetables and beef are very tender.
8. Stir in cilantro, dill, zest, juice and pepper.
9. Divide evenly among 4 bowls and serve.