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Beef Stew in High Heels - Ravenous Kitchen Ravenous Kitchen

Date Added: 12/7/2018    Source: ravenouskitchen.com

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Ingredients
  • 2 new potatoes, quartered and thinly sliced, about 3/4 cup/180 ml
  • 1 carrot, peeled and thinly sliced, about 1/2 cup/120 ml
  • 1 rib of celery, thinly sliced, about 1/2 cup/120 ml
  • 1 shallot, thinly sliced
  • 1 clove garlic, chopped
  • 1 tbsp/15 ml minced flat leaf parsley, divided|
  • 12 oz sirloin steak, cut into 1-in/2.5 cm cubes|
  • 1 cup/240 ml frozen pearl onions, thawed
  • 1/2 cup/120 ml frozen peas, thawed
  • 1/2 cup/120 ml red wine
  • 2 tsp/10 ml Worcestershire sauce
  • 1/2 tsp/2.5 ml dried thyme
  • 2 tbsp/30 ml all purpose flour
  • 1/2 tsp/2.5 ml salt
  • Freshly ground black pepper
  • One 14.5 oz/411 g can low sodium beef broth
  • 2 tbsp/30 ml olive oil, divided
  • Slice the potatoes, carrot, celery and shallot and mince the garlic and parsley on a large cutting board in separate piles. On another cutting board slice the steak down into 1-in/2.5 cm cubes. Measure out the pearl onions, peas, red wine, Worcestershire and thyme separately. Measure out the flour and salt with a few grinds of pepper in a shallow bowl and toss the meat to coat it well. Open the can of beef broth.
  • Slice the potatoes, carrot, celery and shallot and mince the garlic and parsley on a large cutting board in separate piles. On another cutting board slice the steak down into 1-in/2.5 cm cubes. Measure out the pearl onions, peas, red wine, Worcestershire and thyme separately. Measure out the flour and salt with a few grinds of pepper in a shallow bowl and toss the meat to coat it well. Open the can of beef broth.

View the full recipe at ravenouskitchen.com

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