Take the chill off Canada's chilly autumn nights with soups, stews and casseroles from the "Kitchen Comfort" collection of recipes in the November 2006 issue of Canadian Living magazine.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2006
Ingredients
Method
In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch (2.5cm) chunks. Set aside.
Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp (15 mL) of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
Add remaining reserved oil to pan; fry onion, 1 tsp (5 mL) each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1-/12 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 355 mg
- Protein 22 g
- Calories 275.0
- Total fat 10 g
- Cholesterol 42 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
%RDI
- Iron 24.0
- Folate 23.0
- Calcium 5.0
- Vitamin A 38.0
- Vitamin C 27.0
