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Simmered or oven baked, simple but hearty beef stews.

On a cold evening, succulent hot stew is inviting fare. Its rich and simple flavors warm and satisfy. Like most stews, these two are hearty. Both center on beef.

In the first recipe, oxtails (actually beef, not from oxen) bake alongside an assortment of vegetables. Oven cooking makes these bulky ingredients easy to handle and serve. A splash of red wine finishes the full-flavored sauce. In the second dish, beef chuck simmers to tenderness with a generous dose of onions, dark beer, and a touch of herbs.

Baked Oxtail and Vegetable Stew

6 pounds disjointed oxtails, fat trimmed

1 quart regular-strength beef broth

3 tablespoons all-purpose flour

6 cloves garlic, minced or pressed

2 tablespoons tomato paste

1 teaspoon dry thyme leaves

1 dry bay leaf

12 small (1-1/2-in.-diameter) thin-skinned potatoes, scrubbed

12 small (1-1/2-in.-diameter) onions, peeled if desired

6 small turnips (2-in. diameter; 1 lb. total), ends trimmed, peeled if desired

12 small carrots (1 lb. total), peeled About 1/4 cup dry red wine

1 package (10 oz.) frozen petite peas

Salt and pepper

Set oxtails in a single layer in an oiled, deep, 12- by 1 7-inch roasting pan. Roast, uncovered, in a 475[deg] oven for 30 minutes, then turn oxtails over. Continue to roast until juices around meat begin to brown, about 30 minutes longer. Spoon out and discard fat.

Mix broth with flour, garlic, tomato paste, thyme, and bay leaf. Add to meat; scrape browned bits free. Cover pan tightly with foil and bake at 425[deg] for 1 hour. Turn oxtails over; push to 1 side of pan. Add potatoes, onions, and turnips to cleared end of pan. Bake, covered, for 30 minutes. Turn meat and vegetables over. Add carrots; cover and bake until meat and vegetables are very tender when pierced, about 45 minutes longer.

Turn vegetables and meat in sauce, then lift out and arrange separately on a large platter; keep warm. Skim and discard fat from sauce; add enough wine to make 13/4 cups. Place over high heat and bring to a simmer, stirring to loosen browned bits. Add peas; stir just until hot, then lift peas with a slotted spoon to platter. Pour sauce into a bowl; serve with stew, Add salt and pepper to taste. Makes 6 servings.

Per serving: 526 cal.; 46 g protein; 21 g fat; 41 g carbo.; 397mg sodium; chol not available

Flemish Beef Stew

2 pounds boned beef chuck (fat trimmed), cut into 1-1/2-inch pieces

1/4 pound salt pork, diced (or 4 slices bacon, chopped)

3 cups dark beer, ale, or stout

3 large onions, sliced

2 tablespoons all-purpose flour

1 dry bay leaf

1 teaspoon dry thyme leaves

1/2 cup minced parsley Parsley or celery sprigs, optional

Toast triangles

Salt and pepper

Place beef, pork, and 1/2 cup of the beer in a 5- to 6-quart pan. Cover and simmer over medium heat for 30 minutes. Add onions. Cook uncovered, stirring occasionally, untit liquid evaporates and juices and onions are brown and stick to pan, 30 to 35 minutes. Add flour; stir gently for 30 seconds. Add remaining beer, scraping browned bits free. Stir in bay leaf, thyme, and minced parsley.

Cover and simmer over low heat, stirring occasionally, until meat is very tender when pierced, about 1 hour longer, Garnish with parsley sprigs. Serve with toast triangles and season to taste with salt and pepper. Makes 4 to 6 servings.

Per serving: 454 cal; 32 g protein; 13 g carbo.; 30 g fat; 115 mg chol. ; 395 mg sodium.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1989
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