Meat Dish Recipe
Beef and Baby Root Vegetable Fricassee
Beef and Baby Root Vegetable Fricassee:
Yield: 4 servings
3/4 c Vegetable oil
3/4 c Flour
1 lb Beef stew meat, cut into
2 Inch chunks
Essence
1 c Chopped onions
1 c Chopped celery
Salt and cayenne
2 Bay leaves
1 c Dry red wine
5 c Water
1/2 lb Pearl onions, peeled
1/4 lb Baby carrots, peeled
1/4 lb Baby turnips
14 lb Baby new potatoes, quartered
1 tb Chopped garlic
1/2 ts Dried thyme
1/2 ts Black pepper
In a large sauce pan, with a lid, over medium heat, whisk the oil and
flour together. Stir the mixture constantly for about 10-15 minutes, for
a dark roux. Season the stew meat with Essence. Add the meat to the roux
and brown the meat for 3 minutes, stirring constantly. Add the chopped
onions and celery. Season with salt and cayenne. Cook for 2 minutes,
stirring constantly. Add the bay leaves and red wine. Stir for 1 minute,
until a paste forms. Stir the water into the roux
mixture. Add the onions, carrots, turnips, potatoes, garlic, thyme, and
black pepper. Bring the liquid up to a boil and reduce to a simmer. Cover
and cook for 30 minutes. Remove the lid and continue to cook for 30-40
minutes, or until the meat is very tender. Remove the bay leaves and
adjust the seasoning if needed. Serve over rice or creamy grits. Yield: 4
servings
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