Quick Beef Stew with Red Wine and Rosemary - Recipe - FineCooking

Name: Quick Beef Stew with Red Wine and Rosemary - Recipe - FineCooking
Ingredients: 1 1- to 1-1/2-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes; Kosher salt and freshly ground black pepper; 3 Tbs. unsalted butter, at room temperature; 3 Tbs. all-purpose flour; 2 Tbs. olive oil; 1 cup frozen pearl onions, thawed; 4 oz. button mushrooms, cut into bite-size pieces, if large; 1 Tbs. finely chopped garlic; 1 cup dry red wine; 2 large sprigs fresh rosemary; 3 cups unsalted beef stock or broth; 3/4 to 1 lb. russet potatoes, peeled and cut into 1/2-inch dice; 1 Tbs. prepared horseradish; 2 tsp. Worcestershire sauce; 1-1/2 cups frozen mixed vegetables or peas and carrots; 3 Tbs. finely chopped fresh flat-leaf parsley

"Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot. […]..."

INGREDIENTS

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1 1- to 1-1/2-lb. thick rib-eye steak, cut into 3/4- to 1-inch cubes

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Kosher salt and freshly ground black pepper

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3 Tbs. unsalted butter, at room temperature

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3 Tbs. all-purpose flour

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2 Tbs. olive oil

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1 cup frozen pearl onions, thawed

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4 oz. button mushrooms, cut into bite-size pieces, if large

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1 Tbs. finely chopped garlic

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1 cup dry red wine

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2 large sprigs fresh rosemary

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3 cups unsalted beef stock or broth

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3/4 to 1 lb. russet potatoes, peeled and cut into 1/2-inch dice

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1 Tbs. prepared horseradish

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2 tsp. Worcestershire sauce

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1-1/2 cups frozen mixed vegetables or peas and carrots

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3 Tbs. finely chopped fresh flat-leaf parsley

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