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Potato-Topped Beef Stew

February 2010

Potato-Topped Beef Stew

Stephen Scott Gross enlarge

By: Silvana Nardone
From: No-Recipe Zone » Part of this menu: February 2010 »

people tried this recipe.


  • 6 Servings
  • Prep 40 min
  • Bake 2 hr 10 min

Ingredients:

  • 2 pounds beef chuck, cut into 1-inch pieces
  • Salt and pepper
  • 2 tablespoons flour
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 rosemary sprigs
  • 1 bay leaf
  • 1 teaspoon sweet paprika
  • 1/2 cup white wine
  • 2 cups beef broth
  • One 1 1/2-pound butternut squash, peeled and cut into 1-inch pieces (4 cups)
  • 4 cups frozen potato puffs, such as Ore-Ida Tater Tots

Directions:

  1. Preheat the oven to 325°. Season the beef with salt and pepper, then toss with the flour to coat. In a wide, shallow, flameproof casserole, heat 1 tablespoon olive oil over medium heat. Add half of the beef and cook, turning occasionally, until browned, 7 to 8 minutes. Transfer to a plate and repeat with the remaining beef and olive oil.

  2. Add the onion, rosemary, bay leaf and paprika to the pot and cook, stirring, over medium-low heat, until the onion is softened, about 5 minutes. Stir in the wine, scraping the bottom of the pan, and simmer until slightly reduced, about 1 minute. Stir in the beef broth, return the meat and any juices to the pot and bring to a boil, stirring occasionally. Cover the pot, transfer to the oven and bake until nearly tender, about 1 1/2 hours.

  3. Add the squash to the stew, cover and bake until tender, about 20 minutes. Season to taste with salt and pepper. Increase the heat to 425° and cover with the frozen potatoes. Bake, uncovered, until the top is crisp and golden, about 20 minutes.

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