Winter Stew with Tri-Colored Carrots

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Winter Stew with Tri-Colored Carrots

January 18, 2017
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Winter Stew with Tri-Colored Carrots

Winter Stew with Tri-Colored Carrots

Any way you slice it, traditional stew is the ultimate comfort food!

Sometimes I get a craving for that slow-cooked goodness when the skies turn gray and the weather gets chilly.

Winter Stew with Tri-Colored Carrots

This version uses hearty winter vegetables like carrots and year-round mushrooms. There’s also a surprise ingredient that is totally out of left field, but rounds out the earthy flavor of this robust stew: Prunes!  

Yep, I know, it sounds weird, but don’t knock it ’til you try it. It’s fabulous!

Let’s take a look at the other ingredients…

USDA Choice Angus Harris Ranch Beef

Of course, your main ingredient is a 3-4 lb. chuck roast. You’ll want to buy it whole and not pre-cut because we are using extra large chunks in this recipe.  

You could use a fancier version of the fungi, but I kept it simple this time using good ol’ button mushrooms.

Additionally, we’ll use fresh thyme and rosemary which I just snipped from my garden.

Chopped tri-colored carrots

Tri-colored carrots; these are so fun and such a party for the eyes! 

Chuck roast cut in chunks

Cut your chuck roast into extra large chunks. My roast was more than three pounds and I only got 11 chunks, so be generous! Dust with plenty of salt and pepper on both sides. 

Cut chuck roast cooking in skillet

Brown in a super hot skillet in two separate batches.

Browned chuck roast with sautéed diced yellow onion and garlic in deep roasting dish

Add the browned chunks along with sautéed diced yellow onion and garlic to a deep roasting dish.

Carrots, fresh herbs and wine broth added to deep baking dish

Add the carrots and top with the reduced wine broth and a few herbs. Cover and pop in the oven for 4 hours.

Add prunes and mushrooms an hour before stew is done cooking

About an hour before being done, add the prunes and mushrooms.

Winter Stew with Tri-Colored Carrots

I served mine over a heaping helping of garlic mashed potatoes along with a crusty French baguette for sopping up all the flavorful juices. I loved the flavor that the fresh herb addition added to this stew. It was subtle, but so aromatic.

Here is the recipe for ya…

Winter Stew with Tri-Colored Carrots
Serves 6
A yummy stew full of flavors and tender chunks of beef
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Prep Time
15 min
Cook Time
4 hr
Prep Time
15 min
Cook Time
4 hr
Ingredients
  1. 3-4lb. chuck roast
  2. 2 T. olive oil
  3. 1 whole yellow onion, diced
  4. 3 large cloves garlic, minced
  5. 6 carrots, peeled and chopped into large pieces
  6. 2 cups dry red wine (I used cabernet sauvignon)
  7. 2 cups beef broth
  8. 2 T. tomato paste
  9. 4 fresh sprigs thyme
  10. 3 fresh sprigs rosemary
  11. 2 bay leaves
  12. salt and pepper to taste
  13. 1 cup pitted prunes
  14. 1 cup mushrooms, quartered
Instructions
  1. Preheat oven to 300 degrees
  2. Cut the roast into extra large chunks. Dust with a generous amount of salt and pepper. In a super hot cast iron skillet, sear the chunks of beef, in 2 separate batches, making sure not to crowd. Place the seared chunks into a deep roasting dish.
  3. To the already seasoned skillet, add the onion and stir until fragrant and getting translucent. Add the garlic for just a few more stirs and until fragrant. Pour the onion mixture over the seared beef chunks.
  4. Add the wine to the skillet and simmer until reduced by half. Add the broth and tomato paste. Pour over the beef chunks (shouldn't cover it completely). Add the carrots. Take the fresh herbs and tie with kitchen twine and add to top of stew. Add bay leaves.
  5. Cover tightly with 2-3 sheets of foil. Bake 3 hours. After 3 hours, lift foil and add the mushrooms and dried plums. Bake for an additional hour until meat is fork tender.
Notes
  1. Perfect served atop a heaping helping of garlic mashed potatoes.
Adapted from Inspiration
Adapted from Inspiration
California Grown https://californiagrown.org/

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