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Beef Stew with Red Potatoes
From Statesboro Market2Go
<p>A cozy stew made with veggies like potatoes, mushrooms, and parsnips! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: potatoes.com (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 1/2 pounds
Beef top round (cut into 1-inch chunks)
3/4 teaspoon
Salt
1/4 teaspoon
Pepper
2 tablespoons
Olive oil (divided)
3
Carrots (peeled and cut into chunks)
3 stalks
Celery (cut into chunks)
1 medium sized
Onion (chopped)
1
Parsnip (peeled and cut into chunks)
8 ounces
Mushrooms (sliced)
5 cloves
Garlic (sliced)
1/2 teaspoon
Dried thyme
1/4 cup
Tomato paste
1 pound
Small red potatoes (cleaned, skin-on, cut into chunks)
3 cups
Beef broth
1 cup
Dry red wine
Bread for serving, if desired
Step by Step Instructions
- Pat the beef dry with a paper towel and season it with salt and pepper.
- Heat 1 1/2 teaspoons of oil in a large saucepan over medium-high heat. Brown half of the beef pieces for 5 to 8 minutes, then once all sides are cooked remove them and repeat with the other portion of pieces and 1 1/2 teaspoons of oil, then remove.
- Add the remaining oil to the saucepan, then add the carrots, celery, onion, parsnip, mushrooms, garlic and thyme. Cook stirring occasionally for 6 to 7 minutes.
- Add the tomato paste and let cook, stirring occasionally for 1 or 2 minutes. Stir in potatoes, beef and any accumulated juices, broth and wine. Bring to a boil, stirring occasionally.
- Reduce heat to medium-low, cover and let simmer for 1 1/2 to 2 hours, stirring occasionally. Serve with bread if desired.