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Beef Peposo With Carrots

beef - other

1 1/2 pounds lean stewing beef; preferably chuck
1/4 cup all-purpose flour
1/4 cup oil; preferably olive
10 cloves garlic
2 carrots; sliced
1 stalk celery; sliced
1 onion; chopped
2 cups canned tomatoes (undrained)
1 cup beef stock
3/4 cup dry red wine or more stock
1/2 teaspoon salt
1/2 teaspoon coarsely crushed black peppercorns
----Vegetables----
6 small carrots
2 stalks celery
2 ounces snow peas (optional)
----Garnish (optional)----
celery leaves or fresh parsley

Make this peppery stew the day before, then add more carrots and celery, attractively cut on the diagonal, just before serving. Cut beef into 1-inch cubes. Pour flour into sturdy paper bag; shake beef, in batches, to coat lightly and evenly. Shake off excess flour. In large heavy saucepan, heat 2 tablespoons of the oil over high heat; add beef and brown, one layer at a time. With slotted spoon, remove meat and set aside. Pour remaining oil into pan; stir in garlic, sliced carrots and celery, and onion. Sauté over medium heat for about 4 minutes or until slightly softened. Return meat to pan along with tomatoes, beef stock, wine, salt and pepper. Stir well, scraping up particles stuck to pan. Cover partially and bring to boil; reduce heat and simmer for 1-1/2 to 2 hours or until meat is tender. Taste and adjust seasoning. (For a more peppery peposo, add more crushed peppercorns.) With tongs, transfer beef cubes to sieve placed over bowl. In blender or food processor fitted with metal blade, purée vegetables and their cooking liquid plus any juices from bowl. Return beef and puree to saucepan; mix well. (Recipe can be prepared to this point covered and refrigerated for 1 day.) Vegetables: Peel carrots; trim celery, and snow peas (if using). Slice diagonally 1/2 inch thick. Add carrots and celery to hot peposo; cover and simmer for 10 to 15 minutes or until vegetables are fork-tender. About 3 minutes before serving, add snow peas (if using). Taste and adjust seasoning. 6 servings

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 6 servings

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