beef stew with edible pansies
Prep time
Cook time
Total time
Serves: 4
  • 2 pounds top sirloin cut into one-inch cubes
  • 3 tablespoons flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup red wine
  • 2 cups beef broth
  • 2-3 carrots, sliced into rounds
  • 3-4 thin-skinned small potatoes, quartered
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary leaves
  • 1 clove minced garlic
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • ½ cup edible flowers, divided (optional)
  1. Preheat oven to 325 degrees.
  2. Mix together flour, pepper and salt in a low bowl, then toss cubed sirloin lightly. Remove meat and put on a clean plate, shaking off excess flour.
  3. Heat olive oil over medium-high in a deep, heavy pan with a tight-fitting lid (put the lid to the side while you're heating the oil). Add meat, turning frequently to brown on all sides. While meat is browning, and rinse and dry the plate the meat was on and set to the side.
  4. When the meat has been thoroughly browned, remove it from the pot and place it on the clean plate.
  5. Reduce the heat to medium. Add garlic and stir carefully for one minute. Add wine and stir quickly, scraping up all the brown bits on the pan to deglaze it.
  6. Add broth, tomato paste, thyme, bay leaf and ¼ cup edible pansies. Bring to a boil, then add meat. Cover pan with lid and place in oven to braise for 2 hours.
  7. After two hours, remove the pan from the oven and add the potatoes and carrots. Cover the pot and return it to the oven for another 45 minutes to 1 hour, until meat is tender and vegetables are cooked through. Garnish with remaining pansies and serve with grits or crusty bread.
Recipe by Grits and Chopsticks at