A classic combo of meat and potatoes teams up for this flavorful one-pot comfort meal. At our house we sometimes skip the spuds and serve the dish over egg noodles, but either way it makes a hearty and satisfying dinner.
Serves: 6 to 8
Hands-on Time: 35 minutes
Total Time: 2 hours 30 minutes
Ingredients
- 3 tablespoons olive oil
- 2 pounds cubed beef for stew
- 3 pieces bacon, chopped (I like applewood-smoked)
- 1 large onion, minced
- 3 garlic cloves, smashed
- 1/4 teaspoon nutmeg
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon clove
- 1 teaspoon sugar
- 1 cup dry red wine
- 1 cup beef stock
- 1 pound red new potatoes, halved and placed in a bowl of cold water
- 16-ounce bag frozen chopped spinach, defrosted and squeezed dry
- 1/2 cup dried currants
- 1/4 cup toasted pine nuts
- 2 tablespoons capers
- 3 tablespoons minced parsley
- 1 tablespoon re d wine vinegar
- Salt and pepper
Instructions
- Heat the oil in a large, heavy pot over high heat. Add one third of the meat, brown it, and transfer it to a platter. Repeat with the remaining meat, cooking it in two batches. Add the bacon to the pot and cook it until it becomes slightly crisp, about 3 minutes. Pour away the rendered fat, add the onion,garlic, nutmeg, ginger, clove, and sugar, and cook the mixture, tossing it occasionally, for 3 minutes. Add the wine and cook for 5 minutes at a boil. Add the stock and lower the heat to a simmer. Return the meat to the pan and simmer covered for 1 hour.
- Add the potatoes and simmer covered for 30 minutes. Remove the meat and potatoes with a slotted spoon and reserve. Stir in the spinach, currants, pine nuts, capers, parsley, and vinegar. Cook the stew until the sauce is thickened, about 10 minutes. Adjust the seasoning with salt and pepper.
- Return the meat and potatoes to the pot and cook the stew for another minute or two. Taste it again and adjust the seasoning.
Tips:
I like to cube my stew meat from a bone-in chuck arm roast and cook the bone with the meat.
Food , Recipes
