Tomato Beef Stew with Parsley Balls

It is a recipe from “Recettes de famille” Editions Marabout.

20 Min Prep Time / 2h30 Cook Time

Ingredients for 4 servings :

• 2.2 lbs of beef stew meat cut into 2 inch pieces
• 2 tablespoons of all-purpose flour
• 2 tablespoons of butter
• 1 large onion, chopped
• 2 cloves of garlic mashed
• 1 celery branch, minced
• 2 carrots cut into large pieces
• 2 tablespoons of tomato concentrate
• 1 cup of red wine
• 2 cups of powdered beef flavored bouillon
• 4 strands of thyme

For parsley balls:

• 1 cup 1/2 all-purpose flour
• 4 tablespoons of butter
• 1 egg
• 4 tablespoons of Parmesan cheese grated
• 1 handful of parsley chiseled
• 1 cup of dried tomatoes chopped
• 2 cups 1/2 of milk

Preheat the oven to 360F.

Dredge the pieces of beef in flour. Cook it in a pot until they take a brown color. Put the meat aside.

In the same pot, cook the butter with the onion, garlic, carrots and celery. Pour the wine and stir until the liquid reduce to 3/4. Add the meat, the broth, the thyme and the tomato concentrate. Bring to boil and then cover . Bake in the oven 1 h 45.

To prepare the parsley balls, mix the flour and the butter in a bowl. Add the egg, cheese, parsley, tomatoes and milk.

Remove the pot from the oven. Shape balls and have them on the stew. Put the pot in the oven for 20 minutes without the cover.

Serve with a salad.