CT LIVE!: Chris Prosperi's Beef Stew

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Beef Stew

2 tablespoon oil
6 cups onion, ¾ inch diced
1 teaspoon kosher salt
¼ cup cold water
4 pounds cubed beef
3 tablespoon sweet paprika
1 cup white wine
2 cups low sodium chicken broth
4 cups potatoes, peeled, cut into 1 inch cube
3 tablespoons cider vinegar
¼ cup chives, chopped
2 tablespoons butter

In a heavy bottomed pot heat the oil over medium high heat. Add the onions and salt. Gradually incorporate the water while stirring constantly. Cook for 7 minutes or until onions are soft and lightly caramelized. Add the beef and turn the heat to high. Cook for 3-5 minutes while mixing the beef into the onions. Work in the sweet paprika and cook for 2-3 minutes. Pour in the white wine and reduce the liquid by half forming a syrup. Add the chicken broth and cubed potatoes. Once boiling, reduce the heat to low and simmer for 1 hour. Prior to serving, season with the vinegar, chives, and butter. Serve on its own or with crusty bread. Makes 6 portions.

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