Green Cuisine Recipe:
Bowdoin College Braised Beef and Root Vegetables with Blueberry Wine Reduction

Beef stew is a cool weather classic. Long, slow cooking tenderizes even very lean, inexpensive cuts of meat, making it easier to spend a little more for beef raised without antibiotics. Although Chef Crooker recently served this dish (using beef from Arnold Luce) for hundreds of hungry college students as part of a sustainability theme dinner, he kindly cut the following recipe down to feed four.

Watch the slideshow featuring Chefs David Crooker and Daran Poulin and Arnold Luce of Luce's Meats.

Braised Beef and Root Vegetables with Blueberry Wine Reduction

If you don’t have access to locally produced blueberry wine, any red wine will do.

• 1-1/2 pounds lean stew beef, preferably raised without antibiotics
• ¼ cup all purpose flour
• Pinch of salt
• Pinch of pepper
• 2 tablespoons olive oil
• ½ cup carrots cut in medium dice
• ¼ cup turnips or rutabagas cut in medium dice
• ¼ cup parsnips cut in medium dice
• ½ cup sliced sweet onions
• ½ cup sliced mushrooms
• 2 teaspoons chopped garlic
• ½ cup blueberry wine (or other red wine)
• 1 tablespoon tomato puree
• 3 cups beef stock
• ¾ teaspoon fresh thyme (or ¼ teaspoon dried thyme)
• ½ teaspoon black pepper
• 1 bay leaf
• ¼ cup fresh or frozen blueberries (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

In a shallow bowl, season flour with salt and pepper. Dredge beef in flour mixture and shake off excess.

Heat oil in a deep, heavy-bottomed skillet over medium heat. Sear beef in olive oil until well browned on all sides. Remove beef from oil and set aside.

Add the garlic and vegetables to the pan and sauté for about 5 minutes. Turn heat to low and add wine, tomato puree, stock, herbs and beef. Season with pepper, cover and cook until beef and vegetables are tender, about 2 hours.

Remove beef and vegetables and set aside; discard bay leaf. Turn up heat and simmer the remaining liquid until it is reduced by about half. Return beef and vegetables to pan and add blueberries if using. Place in serving dish, garnish with parsley and serve.

Serves 4-6.

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