Wednesday, May 13, 2009

Beef Stew with rice

I know this is definitely not stew season, but save this for next time you get a cold front--it's great! It's a nice change in taste. The broth mixed with the marsala cooking wine is a great flavor combination. Loved this! How do you take a good picture of soup??
Beef Stew over Rice
Serves 6-8

½ large onion, chopped
1 ½ t fennel seed
2 celery stalks, chopped
3 garlic cloves, coarsely chopped
¼ c olive oil, divided
Salt and pepper to taste
2 lbs stew meat
Salt, pepper, and flour to coat
1/3 to ½ cup marsala cooking wine
2 cups beef broth
½ cup rice

1. Saute vegetables in 2 T olive oil and a sprinkling of salt and pepper. Saute until soft and onions are translucent. Remove vegetables and set aside.
2. Sprinkle meat with enough flour to lightly coat each side. Sprinkle with salt and pepper.
3. Brown meat on all sides in 2 T olive oil.
4. Deglaze the pan with marsala, being sure to scrape up all the bits.
5. Add broth, vegetables, and rice. Cover and simmer for 15 minutes.