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Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. In a 5- to 6-quart Dutch oven cook meat, half at a time, in hot oil over medium-high heat until brown. Drain off fat. Return all of the meat to Dutch oven.
Press cloves into 1 of the medium onion halves. Cut 1 carrot into 1-inch pieces, cut the remaining 4 carrots into 2x1/4-inch strips; set aside. Using 100%-cotton kitchen string, tie parsley sprigs into a bundle. Add onion halves, parsley sprigs, wine, broth, 1-inch carrot pieces, celery and bay leaf to Dutch oven. Bring to a boil, stirring to scrape up any crusty brown bits from bottom of pan. Reduce heat. Simmer, covered, about 45 minutes or until meat is tender.
About 15 minutes before meat is done, in a covered medium saucepan, cook carrot strips and frozen onions in boiling salted water about 4 minutes or just until carrots are tender; drain in a colander. In the same saucepan, cook and stir mushrooms in 1 tablespoon butter over medium heat until tender. Return all of the vegetables to saucepan; cover and set aside.
Strain meat mixture through a fine-mesh sieve; remove and discard vegetables and herbs. Transfer meat to a bowl; cover and keep warm. Wipe out Dutch oven. Return strained cooking liquid to Dutch oven. Bring to a boil; reduce heat. Boil gently, uncovered, until reduced to 2 cups.
In a small bowl, stir together flour and 3 tablespoons softened butter to make a smooth paste. Gradually whisk paste into reduced cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Stir in whipping cream; heat through. Stir in meat, mushroom mixture and lemon juice. Cook until heated through, gently stirring occasionally.
To serve, ladle stew into bowls over rice. Sprinkle each serving with snipped parsley.