Beef Stew Jardiniere
Seasoned stew beef simmered with sautéed vegetables and topped with Gremolata.
Yield: 1-1/2 gallons
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1. Season and flour meat lightly. Heat oil in large skillet; brown meat thoroughly on all sides. Remove meat from skillet and reserve.
|Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch||6 pounds|
|All-purpose flour|| as needed|
|Salt|| as needed|
|Pepper|| as needed|
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2. Heat oil. Sauté onions and carrots until golden. Add the garlic and sauté 30 seconds more. Add wine and beef stock; bring to a full boil. Add reserved beef cubes; reduce heat to a simmer.
Cook, loosely covered, until beef is tender, about 1-1/2 hours.
|Vegetable oil||1/3 cup|
|Onions, chopped||4 large|
|Carrots, sliced||2 quarts|
|Garlic cloves, smashed||8|
|White wine||1 piece|
|Brown stock||1 1/2 quarts|
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3. Before service, add blanched vegetables and mushrooms to beef mixture just to heat through.
|Green beans, snapped, blanched||1 quart|
|Broccoli florets, blanched||1 1/2 quarts|
|Mushrooms, sliced||1 1/4 quarts|
4. Combine garlic, lemon zest, parsley and pepper and mix well.
FOR SERVICE: Ladle 8 ounces of stew into micro/oven container with lid. Top stew with 1 tablespoon of the gremolata mixture.
Stew can be reheated by pouring into saucepan and simmering 5 - 6 minutes, or in microwave oven for 2-1/2 minutes on full power.
SUGGESTED ACCOMPANIMENTS: Rice pilaf, couscous or parsley noodles.
|Garlic, chopped||10 cloves|
|Lemons, zest only||3|
|Parsley, chopped||1 cup|
|Cracked black pepper||2 teaspoons|
Nutrition information per serving: 219 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 55 mg cholesterol; 199 mg sodium; 11 g carbohydrate; 3 g fiber; 22 g protein; 6.8 mg niacin; 0.4 mg vitamin B6; 1.7 mcg vitamin B12; 2.9 mg iron; 16.8 mcg selenium; 4.8 mg zinc; 86.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.