Tuesday, October 11, 2011

Beef Stew

I was planning on making this yesterday but our interwebs were down after I got home from work, so I figured waiting wouldn't hurt. I've actually never made Beef Stew before but I can remember how much I loved my Grandmothers when I was just a little girl. Plus, this kind of meal gives me a reason to use my awesome green Dutch Oven.


In addition to making dinner, I'm also poaching pears and making Creme Anglaise {testing for my practical tomorrow}. It actually came out pretty good, I did overcook it a tad and because I lack a chinois at the moment there was evidence of that. But all and all I'm happy with the results.

Beef Stew
Recipe adapted from Once Upon a Chef

2 lbs beef chuck, cut into 1 inch cubes
salt and pepper, season the meat
3 tablespoons olive oil
1 yellow onions, chopped
1/2 red onion, chopped
7 cloves garlic, smashed
2 tablespoons balsamic vinegar
1 1/2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups red wine
2 cups beef broth
2 bay leaves
6 springs of thyme
1 1/2 teaspoons sugar
1 cup baby carrots, cut in half
1/3 cup peas
2 1/2 cups parsnips, cut to 1/2 inch sticks

  • Preheat oven to 325 degrees, make sure that the rack is in the middle.
  • Pat the beef dry and season with salt and pepper. In a large dutch oven, heat 1 tablespoon of oil over medium-high heat until hot. Brown the meat in multiple batches to ensure that the meat properly sears. Cook each batch for about 2-3 minutes using 1 tablespoon of oil per batch. Transfer the meat to a large plate and set aside.
  • Add the onions, garlic and balsamic vinegar and stir, making sure to scrape the brown bits from the bottom of pan, about 5 minutes. Add the tomato paste and cook a few minutes more. Add beef with juices back to the pan and sprinkle with flour; stir until flour is dissolved, 1-2 minutes. 
  • Add the wine, beef broth, bay leaf, thyme and sugar; stir to loosen any brown bits from bottom of pan and bring to a boil. Cover the pot with a lid and transfer to the oven and braise, about 2 hours. 
  • Remove the pot from the oven and add the carrots, parsnips and peas. Cover and place back in the oven for 50-60 minutes, or until the vegetables are cooked and meat is very tender. 
  • Taste and adjust seasoning if necessary. 
  • Let cool, then store in the refrigerator overnight or until ready to serve, if you want. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350 degree oven.


I served this over garlic and horseradish mashed potatoes. I thought that was a better idea rather then putting potatoes in the stew.

Enjoy!


Ashley