Hearty Beef Stew with Beets and Carrots

New England winters are cold, snowy, and harsh! I love to embrace the weather with old fashioned stick to your bones, comfort food; my remedy for enjoying the winter season. My beef stew is a twist on the traditional recipe, I add beets instead of potatoes. Beets are full of nutritional value and add a deep red color to the stew. If beets aren't to your liking you can substitute potatoes. I suggest you give it a try first. Beef tenderloin, so flavorful, adds a company worthy touch to this stew. As an accompaniment to the stew I toss a beautiful salad( I like arugula)*, add fresh baked bread and a bottle rich red wine for a elegant, easy company dinner. I set my table an eclectic assortment of dishes and glasses, light tapered and votive candles, dim the dinning room chandelier and build a roaring fire. Then I can sit and enjoy entertaining friends for dinner rather spending time in the kitchen. The stew can be made a day ahead and gently warmed before serving.   

2 pounds beef tenderloin, cut 1-inch cubes

Flour (for dredging)

2 tablespoons butter

2 tablespoons oil

4 cloves garlic, minced

2 shallots, chopped

2 cups dry red wine

2 cups beef stock

2 cups homemade tomato sauce

4 sprigs of fresh thyme 

1 bay leaf

1 onion peeled and studded with 4 cloves

3 red beets, pealed and slice

2 cups of baby carrots, sliced

1 cup fennel, thinly sliced

Salt and ground black pepper

1/2 cup chopped parsley

Preheat oven 400F. Dredge meat in flour. Melt butter and oil in large pot. Cook the beef just to rare, remove from pot. And set aside.  Cook garlic and onions in pot until translucent. don’t brown.

Add wine, beef stock, and tomato sauce to pan and scrape up bits stuck to bottom. Add thyme and bay leaf. Bring to a boil, cover and simmer 1/2 hour.

Add beef, onion, beets, carrots, fennel. Cover and bake in oven for 1 hour. Salt and pepper to taste. Remove thyme sprigs and bay leaf. Toss with parsley and serve.

*Arugula Salad

1/2 pound fresh arugula (3 large bunches)

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (two lemons)
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound piece Parmesan cheese

Cut off stems of arugula. Wash by filling the sink with cold water and toss for the arugula for a few minutes. Spin-dry the leaves and place in a large bowl.

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour enough dressing to moisten arugula. Toss well and place on individual salad plates.
Use a cheese knife or vegetable peeler to shave the parmesan into large shards and arrange on the arugula.