Savory Fall Stew
Pairs Well With
- ¾ cup flour
- ½ teaspoon each coriander and cumin
- ¼ teaspoon each white pepper and sea salt
- 1¼ pound flat iron steak, rinsed and patted dry
- 2-3 tablespoons olive oil
- 1 pound Cipollini onions
- 8 cloves garlic, mashed
- 8 ounces mushrooms, sliced (if using Maitake, as I did, just peel off leaves)
- 2 tablespoons olive oil
- 1 cup Merry Edwards Pinot Noir
- 1 tablespoon Worcestershire sauce
- 1 10½-ounce can beef consommé
- 1 cup beef broth
- ½ cup prepared tomato sauce
- 1½ pounds Yukon gold potatoes, cut into 2-inch pieces
- 12 ounces fresh carrots, sliced into ¾-inch pieces
Cut steak into one-inch cubes. Mix together flour and spices in medium-size bowl. Dredge steak cubes in mixture. Warm olive oil in deep skillet and fry steak in batches until just lightly brown. Set aside.
Add onions to about 4 cups of boiling water. Cook for 30 seconds, just to loosen skin. Remove with strainer and set aside to cool. Remove skins.
Add garlic and mushrooms to skillet reserved from browning meat. Cook until softened and lightly browned over medium heat. Use enough olive oil to prevent them from sticking to pan.
Add to mushroom mixture meat, wine, Worcestershire sauce, consommé, beef broth and tomato sauce. Bring to simmer and cook for 20 minutes. Add potatoes and carrots. Cook for 20 minutes. Add reserved Cipollini onions and cook until all vegetables are tender.