Beef Stew with Red Wine, Dried Plums, and Celery Root

The vanilla bean in this recipe is optional, but the rich flavor it imparts is well worth the addition.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 297
Caloriesfromfat 30 %
Fat 9.9 g
Satfat 3.3 g
Monofat 4.7 g
Polyfat 0.6 g
Protein 25.1 g
Carbohydrate 27.2 g
Fiber 3.4 g
Cholesterol 71 mg
Iron 3.8 mg
Sodium 608 mg
Calcium 65 mg

Ingredients

1 tablespoon olive oil, divided
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour
2 pounds lean beef stew meat, cut into bite-sized pieces
1 teaspoon salt, divided
2 cups dry red wine
2 (14-ounce) cans less-sodium beef broth
2 thyme sprigs
1/2 vanilla bean (optional)
1/2 teaspoon black pepper
4 cups (3/4-inch) cubed peeled celeriac (celery root; about 1 pound)
16 pitted dried plums

Preparation

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to onion mixture. Repeat procedure with remaining beef mixture and 1/4 teaspoon salt.

Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is reduced to about 1 cup. Add beef mixture, broth, thyme, and vanilla bean half, if desired. Bring mixture to a simmer. Stir in remaining 1/2 teaspoon salt and pepper. Cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender.

Discard thyme sprigs and vanilla bean half. Stir in celeriac and dried plums. Simmer, uncovered, 1 hour or until beef and vegetables are very tender and sauce is thick, stirring occasionally.

Note:

Jeanne Kelley,

January 2006