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