1. Pat the beef dry with paper towels. 2. Place the flour in a large 3. Owl or zip-lock bag and season to taste with salt and pepper. 4. Add the beef in batches and stir or shake to coat thoroughly with the seasoned flour. 5. In a large Dutch oven over med-high heat, heat 4 tablespoons of the olive oil. 6. Working in batches, add the beef and brown it evenly on all sides, 5-7 minutes for each batch. 7. Transfer to a bowl and set aside. 8. Add the vinegar to the pot and, using a wooden spoon, scrape up the browned bits on the bottom of the pan. 9. Decrease heat to medium and add the remaining 1 T oil to the pot. 10. Add the onions and sauté until well browned, 12-15 minutes. 11. Add the sliced parsnips and carrot and sauté until slightly tender, about 3 minute longer. 12. Add the stock, browned beef and any accumulated juices, wine, tomato paste, garlic, bay leaf, parsley sprigs, and sage; stir to mix well. 13. Decrease heat to low, cover and simmer, stirring occasionally, until the meat is almost fork-tender, about 1 ½ hours. 14. Add the young carrots, return to a simmer, and cook until the carrots are tender, about 15 minutes. 15. Add the pearl onions and cook until just heated through, about 3 minutes longer. 16. Discard the bay leaf and sage sprigs. 17. Season to taste with salt and pepper. 18. Ladle into warmed soup bowls and garnish with. ---------------------------------------------------------------------------
Nutrition
Ingredients
