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Beef Casserole

Source: Burt Wolf's Table
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
  Makes 10 servings
RECIPE INGREDIENTS
2 tablespoons vegetable oil
1 tablespoon butter
24 baby onions, peeled and trimmed
1/2 cup all-purpose flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
5 pounds beef chuck, trimmed of all fat and cut into 1 1/2- inch cubes
2 tablespoons tomato paste
1 cup dry red wine
2 1/2 cups beef broth or stock
1 teaspoon dried basil
2 teaspoons dried thyme
Peel of 1 orange
3 medium carrots, peeled, cut into 1/4-inch slices
Cooked hot noodles, for serving
DIRECTIONS
In a large saucepan or Dutch oven over medium-high heat, warm the oil with the butter until melted and almost sizzling. Add the onions and sauté, turning frequently, until browned on all sides, about 10 minutes. Remove the onions with tongs or a slotted spoon.


In a large bowl, mix together the flour, salt, and pepper. Add the beef and coat evenly with the seasoned flour.


Working in batches, if necessary, cook the beef in the fat that remains in the pan, stirring frequently, until the beef is browned evenly on all sides, about 5 minutes.


Add the tomato paste and stir to coat the beef. Add the wine, broth, basil, thyme, orange peel, and carrots. Return the onions to the pan. Stir thoroughly and bring the mixture to a simmer. Reduce the heat to medium, cover, and simmer until the beef is tender, about 1 hour.


Taste and adjust the seasonings, if necessary. Remove and discard the orange peel. Serve the stew over the hot noodles.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Beefed-Up Casseroles
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 440
Fat. Total: 16g
Fiber: 2g
Carbohydrates, Total: 13g
Sodium: 916mg
% Cal. from Fat: 33%
Cholesterol: 161mg
Protein: 55g
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