Saturday, October 6, 2007

Beef Stew

There is nothing better than a piping hot bowl of hearty stew on a cold rainy day. This recipe provides just that, and can easily be served as a meal on its own. I merged my recipes for boef bourguignon, and pot roast to come up with this tasty stew and it turned out perfectly. It’s even better the next day as all the flavors blend together.

Beef Stew

3 Pound Pot Roast, fat and gristle removed, and cut into 3/4 inch cubes
1 Large Yellow Onion, chopped into medium sized pieces
1 Pound Crimini Mushrooms, washed and cut in half if small, quarters if large
4 Stalks Celery, cut into ¼ inch thick slices
5 Carrots, peeled and cut into ¼ inch thick slices (on a diagonal)
3 Tablespoons Double Concentrated Tomato Paste
2 Cups Dry Red Wine, I like to use Chianti
4 Cups Beef Stock (Pacific brand has the best flavor)
2 Cups Chicken Stock (Pacific brand has the best flavor)
3 Bay leaves
1 Teaspoon Herbs de Provence
Salt and Pepper
1 Tablespoon Gelatin
½ Cup Cold Water

In large dutch oven heat oil in pan until it starts smoking. Add half of the beef cubes sprinkle generously with salt and black pepper and cook until seared and browned on all sides, about 4 minutes, remove and set aside. Add more oil if need and brown the rest of the beef cubes, remove and set aside.
Add Onion to pan and reduce heat to medium high, continue cooking until onion is lightly browned and tender, about 5 minutes. Add mushrooms and continue cooking until lightly browned, about 5 minutes longer. Add tomato paste and celery; continue to cook an additional 3 minutes.
Turn heat up to high and add wine, cook on high while scraping up browned bits from the bottom of the pan until wine reduces by half. Now add the seared beef cubes, beef stock, chicken stock, bay leaves, and, herbs de provence.
Bring to a boil, then cover and reduce heat to simmer. Simmer for one hour. Add carrots to the pan and continue to simmer uncovered for an additional hour. Dissolve gelatin in cold water and add to stew just before serving. This will add an additional thickness to the stew. Adjust flavorings with salt and pepper and serve immediately.

No comments: