Beef Vegetable Medley

Name: Beef Vegetable Medley
Ingredients: 2 tablespoons red currant jelly; 2 teaspoons dried thyme leaves; 1½ cups Burgundy; 2 tablespoons unsalted butter; 6 ripe plum tomatoes, seeded and coarsely chopped; ½ cup Chopped fresh Italian (flat-leaf) parsley; 8 small red new potatoes, halved; 6 cloves garlic, minced; 6 thick slices bacon, cut into 1-inch pieces; 2 tablespoons olive oil; 2 tablespoons sugar; 6 parsnips, peeled and cut into 3-inch lengths; 1½ cups homemade beef stock or canned broth; 1½ cups homemade beef stock or canned broth; Freshly ground black pepper, to taste; 2 pounds boneless beef chuck, cut into 1-inch cubes; 6 carrots, peeled and cut into 3-inch lengths; 10 small leeks (white part and 2 inches green), well rinsed

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Parsnips, new potatoes, leeks, carrots, and tomatoes lighten this robust beef stew to make a contemporary classic. Be sure to use a good, “drinkable” Burgundy, and the aroma will have everyone in the kitchen long before dinnertime. Serve it with buttered noodles.

Ingredients

2 tablespoons olive oil
6 thick slices bacon, cut into 1-inch pieces
2 pounds

Main course
Gluten-free

Method

Preheat the oven to 350°F.
Heat the olive oil in a large skillet. Add the bacon, and cook over medium heat until fat is rendered, 4 to 5 minutes. Using a slotted spoon, transfer the bacon to a heavy flameproof casserole.
Brown the beef in the