Focus on food: August 28, 2006

Harvest Stew

The following recipe is from our Westport Cooks Archives and a previous class with River View Caterers. You can use this recipe and add your own style as you make your own Harvest Stew.

Ingredients:
• 2 tablespoons extra light olive oil
• 2 pounds beef round stew meat
• 1 sweet onion, chopped
• 1 each of green, orange and red pepper, chopped
• ¾ cup celery, sliced
• 1 cup carrots sliced on diagonal approximately ½ inch thick
• 1 clove of garlic, minced
• Bouquet Garni – consisting of bay leaf, rosemary, thyme, parsley and marjoram
• 2 tablespoons of Worcestershire sauce
• 2 cups of water
• ½ cup red wine
• Salt and pepper to taste

Serves 6

Directions:
• In heavy stockpot, sauté cubed meat in olive oil until browned.

• Add onions and peppers and sauté until slightly browned.

• Add garlic and sauté for 1 –2 minutes.

• Add celery and carrots and mix well.

• Season with Worcestershire sauce, salt and pepper.

• Add water, red wine and bouquet garni.

• Simmer on low for 1 –2 hours. Add more liquid if needed. Serve in large rimmed bowl.