Rating: 2.97 stars
61 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 25
  • 2 star values: 12
  • 1 star values: 7

When the goal is to warm your belly (not weigh you down), this earthy stew -- with beef tenderloin, a rich, rose-spiked broth, and loads of colorful carrots, parsnips, onions, and turnips -- rises to the occasion.

Martha Stewart Living, January 2006

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Servings:
8
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Ingredients

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Directions

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  • Make the bouquet garni: Put thyme, bay leaves, parsley, and peppercorns on a piece of cheesecloth; tie into a bundle with kitchen twine, and set aside.

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  • Put flour into a medium bowl; season with salt and pepper. Add beef; toss to combine. Heat 2 teaspoons oil in a large heavy stockpot over medium-high heat. Add half of the beef; cook until browned, about 1 minute per side. Transfer to a bowl. Add 1/4 cup water to pot, and scrape up any browned bits with a wooden spoon. Pour over beef. Return the pot to heat. Repeat with 2 teaspoons oil and remaining beef. Whisk 1/4 cup stock into remaining flour in bowl; set aside.

  • Add remaining 2 teaspoons oil, the onions, garlic, and 1/2 teaspoon salt to pot. Cook, stirring frequently, until onions are translucent, about 3 minutes. Add wine; cook, scraping up browned bits, until wine has almost evaporated, about 5 minutes. Stir in tomatoes, flour mixture, remaining stock, 1/2 cup water, and the bouquet garni. Bring to a boil. Add carrots, parsnips, and turnip. Bring to a boil. Reduce to a simmer; cover, and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Add beef; cook until heated through and liquid has thickened slightly, about 5 minutes. Remove bouquet garni. Serve immediately.

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Reviews (13)

61 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 25
  • 2 star values: 12
  • 1 star values: 7
Rating: Unrated
01/05/2009
kaylafrey2 Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!
Rating: Unrated
01/05/2009
kaylafrey2 Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!
Rating: Unrated
01/05/2009
kaylafrey2 Thank you for posting that link! I have kidney failure and I have been looking for a way to track potassium and phosphorus in my daily diet. The things you learn on the Internet!
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Rating: Unrated
03/31/2008
We had this last Saturday and it was a big hit. I made some few changes though...I marinated my beef for morethan an hour in worcestershire sauce, pepper, sea salt, garlic,
Rating: Unrated
02/24/2008
Hi to all those that need a nutritional caloric count for all of Martha's recipes. Check out this website - you just enter the amount of serving and copy and paste her recipe! Check it out: http://www.calorie-count.com/calories/recipe_analysis.php?process=resubmit
Rating: Unrated
02/23/2008
Does anyone know how many servings are in this recpie?
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Rating: Unrated
02/22/2008
One of my favorite winter meals, where I often change ingredients depending on what's in the pantry and what type of meat I have. I don't think I would want to use tenderloin in a beef stew. If I have tenderloin, it would be in a finer or exceptional recipe.
Rating: Unrated
02/21/2008
Well, I happen to love parsnips and turnips...I'll bet a lot of people would like them if they tried them.....and I get the tenderloin at a local Vietnamese market at a bargain price. This stew is delicious. I did use red wine instead of rose or white because I had some left. You can use a chuck cut, but it will have more fat....
Rating: Unrated
02/21/2008
Sorry but no thanks to parsnips and turnips. Of all the vegetables those are the only two I don't like. And beef tenderloin for stew? Are you serious?In my house, if you can afford tenderloin, you certainly don't stew it.
Rating: Unrated
02/21/2008
Everyone keeps asking for the nutritional information. Is anyone listening???
Rating: Unrated
02/19/2008
I agree...there are very few things I cook that I am not at least aware of the nutritional value of the food...this is very important to me.
Rating: Unrated
01/04/2008
I would also love to have the nutritional value of these light recipes. I am also on Weight Watchers and am always looking for something "good" to prepare.
Rating: Unrated
12/29/2007
It would be helpful if you would give the nutritional value of your recipes for those of us who are on Weight Watchers. I am sure many of the recipes can be used for this weight loss plan. Thank you.