Beef Stew
Ingredients: 2 pounds boneless beef chuck, cut into 1-inch cubes
1 tablespoon Zest (see recipe for Zest)
1/2 cup all-purpose flour
1/4 cup peanut oil
2 cups minced red onions
1 cup baby carrots (or sliced carrots)
1 small turnip, chopped
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 tablespoon chopped garlic
1 small can tomato paste
2 bay leaves
1 tsp thyme
1 cup tomato sauce
2 cups dry red wine (or grape juice)
3 cups reduced beef stock (or beef broth)
1 pound potatoes, unpeeled and cut into 1-inch cubes
1 pound frozen green peas
Directions Place the meat in a dish and season with 2 teaspoons of the Zest. Combine the flour with the remaining teaspoon of Zest. Dredge the meat in the flour to lightly coat, shaking to remove any excess. In a large pot, heat the oil over medium-high heat. Add the meat and cook, stirring until evenly browned. Once the meat browns, add the onions, carrots, turnip, potatoes, salt, and pepper, and cook, stirring, until vegetables are soft. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and cook for 3 or 4 minutes. Add the bay leaves, thyme, and tomato sauce, and cook for about 1 minute. Add the wine (or grape juice) and stir. Add the stock (or broth) and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the meat is very tender, 1 1/2 to 2 hours. Add the peas to the stew during the last 5 minutes of cooking time. Remove from the heat and discard the bay leaves.