I guess I should apologize for having the first ‘soup’ of this month actually be a stew but once you taste the dish I think I’ll be forgiven.
I think we’ve had this at least a half a dozen times in the past few months and each week when I ask for menu suggestions it comes up again.
Usually stew is one of those things that takes forever it literally needs to ‘stew’ away. Not super practical when the hoards are desperate for their dinners on a weeknight.
Usually the vegetables are super chunky and take forever to soften and take on the taste of the broth.
Not the case with this dish.
Start with nice beef pieces and saute them in fruity olive oil and garlic. When browned add a bit of flour and saute for a minute to get rid of the raw taste.
Add slivered onions, frozen peas and a bag of shredded carrots. Pour in red wine, worstershire sauce and beef broth and taste for salt and pepper.
That would be welcome enough any night but even more when you take crescent rolls, dot them with blue cheese and roll them up before nestling them on top of the stew.
Cover your pot and put it in a moderate oven for 30 minutes (uncovered for the final 5-7 to brown the rolls).
Any night can be stew night now and the leftovers (if there are any) make the best packed lunch.
- 11/2 lb beef (2 inch cubes-watch for stewing beef on sale)
- 2 T olive oil
- 1 cup slivered onion
- 3 mashed garlic cloves
- ¼ tsp coarse pepper
- 1 cup frozen peas
- 3 cups coarsely grated carrot (buy the commercial bags of carrots for slaw OR use a spiraler if you are doing this yourself)
- ⅓ cup flour
- 1½ cups red wine
- 2 tsp worstershire sauce
- 1 tsp oregano
- 2 cups beef broth
- salt to taste (the amount will depend upon your beef stock-start with ½ tsp)
- 1 pkg crescent rolls
- ¼ crumbled blue cheese
- Saute beef and garlic in olive oil until beef is browned. Add in flour and cook of raw taste for a minute. Add in all other ingredients-stirring to combine.
- Open crescent package and sprinkle with blue cheese. Roll up and top stew.
- Bake 350 degrees (covered) for 30 minutes. Uncover for the last 5-7 minutes to brown crescents.