Beef Stew

Name: Beef Stew
Ingredients: 3 1/2 pounds well-marbled beef chuck, trimmed of excess fat, cut into 2-inch pieces; Salt and freshly ground pepper; 2 tablespoons vegetable oil; 6 garlic cloves, minced; 1 large Spanish onion, chopped; 2 cups soft, dry red wine, such as Merlot; 4 thyme sprigs; 4 plum tomatoes, coarsely chopped; 4 medium carrots, cut into 1-inch pieces; 1 bay leaf; 1 teaspoon coriander seeds and 1/4 teaspoon fenugreek seeds, tied in cheesecloth; 1 quart beef stock or low-sodium broth; 2 tablespoons unsalted butter; 1 pound white mushrooms, quartered; 1 cup water; 1 pound turnips, peeled and cut into 1-inch dice; 2 tablespoons all-purpose flour; 2 tablespoons chopped flat-leaf parsley

Beef Stew was pinched from <a href="http://www.foodandwine.com/recipes/beef-stew" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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3 1/2 pounds well-marbled beef chuck, trimmed of excess fat, cut into 2-inch pieces

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Salt and freshly ground pepper

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2 tablespoons vegetable oil

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6 garlic cloves, minced

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1 large Spanish onion, chopped

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2 cups soft, dry red wine, such as Merlot

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4 thyme sprigs

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4 plum tomatoes, coarsely chopped

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4 medium carrots, cut into 1-inch pieces

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1 bay leaf

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1 teaspoon coriander seeds and 1/4 teaspoon fenugreek seeds, tied in cheesecloth

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1 quart beef stock or low-sodium broth

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2 tablespoons unsalted butter

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1 pound white mushrooms, quartered

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1 cup water

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1 pound turnips, peeled and cut into 1-inch dice

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2 tablespoons all-purpose flour

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2 tablespoons chopped flat-leaf parsley

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