Baked Beef Merlot


Nutrition educator Diane Whitten of Cornell Cooperative Extension released a new cookbook in December 2013, featuring many ingredients found at Saratoga Farmers’ Market. Recipe categories include soups, salads, vegetable side dishes, salsas, sauces, dips and dressings, main dishes, quick breads and desserts, and beverages. Orders for the cookbook, which sells for $15, can be placed at the market’s information table in the lobby.

This particular recipe makes use of the market’s farm-fresh beef, as well as several winter vegetable crops (and hydroponically-grown tomatoes.)

Baked Beef Merlot

2 pounds lean beef stew meat*, cut into 1 inch cubes

1 cup diced fresh tomatoes*, cored, peeled and seeded

6 carrots*, cut into coins (about 2 cups)

1 pound fingerling potatoes*

½ cup celery, cut into 1 inch slices

1 medium onion*, sliced and separated into rings

1 cup Merlot

3 tablespoons tapioca

1 slice bread, crumbled

To peel fresh tomatoes cut an X on the blossom end and blanch in boiling water for 30-60 seconds or until the skin begins to peel away.  Place in cold water to cool, peel off skin, remove core and seeds, and dice.  Scrub potatoes and cut into halves or thirds.  Combine tomatoes and potatoes with remaining ingredients in greased 3 quart casserole dish.  Cover and bake at 325 degrees for 3½ hours.  Serve immediately with a glass of Merlot.

Makes 6 servings.


Per Serving: 500 calories; 18 g fat (7 g sat); 155 mg cholesterol; 26 g carbohydrate; 51 g protein; 4 g fiber; 170 mg sodium.

Nutrition Bonus: Vitamin A (150% daily value), Vitamin C (45% dv), Iron (35% dv).