This was actually the next day, because I had it for dinner again! Notice the semolina bread in the background.. |
Today was a perfect stew day. It was cold and overcast, with the
feel of snow in the air. You know that feeling? Plus, my parents were coming
home tonight from their well-deserved vacation in Florida, and I wanted to have
something for them on the stove, that was not too time dependent. You never
know how flights are going to go, so it needed to be something that would not
dry out.
I started by looking at several beef stew
recipes and then doing my own thing, as usual. It is cooked in one pot,
but there are a few steps involved. I prefer to use my cast iron faux Le
Creuset, but that is in storage, so I just used a heavy-bottomed stock pot.
Make sure your pot is one that will conduct heat evenly, because this stays on
the stove for awhile.
Blustery Day Beef Stew
Ingredients
1 ½ pounds of stew meat
Several glugs of olive oil
2 Tablespoons butter
2-3 Tablespoons flour (for dredging)
Sea salt
Fresh ground pepper
2-3 sprigs fresh Thyme
2 cups of good dry red wine
1-2 boxes beef broth
2 Tablespoons tomato paste
Couple glugs Worcestershire sauce (optional)
3-4 garlic cloves, smashed
1 -2 medium onions, cut in chunks
3 celery ribs, cut into 1-inch pieces
3-4 carrots, cut into 1-inch pieces (I always wish I had more
carrots!)
2 cups baby potatoes or 2-3 large potatoes peeled and chunked
(I don’t peel the baby potatoes, but will sometimes cut them in
half)
½ bag frozen peas
Fresh parsley, for garnish
The Process
Either cut your beef into 1-inch cubes, unless like me, you
bought it pre-cut at the Whole Foods butcher counter. Start preheating
some olive oil and the butter in the bottom of your pot on medium. Do not let
it overheat/burn! The reason I do a butter/oil combo is because the butter helps
the olive oil not to burn. In a shallow bowl or on a plate, mix a few
tablespoons of flour with several turns of fresh ground pepper and a sprinkle
of sea salt. I mix it with a fork, but however you do it, mix it altogether.
Dredge each piece of meat in the flour...all sides. Then, and this is
important, shake off the excess flour before popping the meat into the hot oil.
If you don't, it will burn which = yuck.
Here's the thing about browning meat.
Until I knew how to do it correctly, I fucked it up every time. AND I read
about doing it correctly for years, but I did not believe what I read. I didn't
believe the experts, people. Something is seriously wrong with me. But I
digress. The key to browning meat is to leave it alone. Don't touch it. Don't
try to pick it up if it is not ready to be picked up. When it's ready, it just
slides right off the pan. I promise. The next part of that equation is to not
crowd the pot. I don't know why that is, and I am sure someone does, but it’s
true. Cook your meat in batches. As each batch is finished, take the meat out
and put it in a bowl. You are not cooking this meat through, just browning, so
it will be full of juices. Do not lose these juices!
Now that you are finished browning the
meat, deglaze the pot. That means you take a liquid and pour it into the hot
pot and using a wooden spoon, scrape all the good bits off the bottom. If you
are using red wine (yes, please) then now would be the time to use it. I take
about approximately 2 cups of good dry red wine and pour it in, and then I add
one of those boxes of beef broth. The flour that you used to dredge the
meat will help thicken this broth. Into this I stirred a couple tablespoons of
tomato paste, 2 bay leaves, 3-4 smashed garlic cloves, a teaspoon of sea salt,
several cracks of freshly ground pepper, and a few sprigs of fresh thyme. If
you don't have fresh thyme, use 1/2 teaspoon of dried thyme. If I have Worcestershire
sauce on hand, I throw in a few glugs of that. The last time I made this, I didn't, so NBD. I let that come to a boil, and
then turn it to simmer. Add in the chopped veggies and the beef (and its
juices!) and make sure it is all submerged in liquid. If it is not, add more
broth until it is. Cover the pot with a tight-fitting lid and let this simmer
for at least an hour.
Alternatively, you can pop the pot into the oven on 325
for 1-2 hours. Check in on it, whether in the oven or on the stove, to give it
a stir and make sure that there is enough liquid in the pot. You want it to
reduce down a bit, but not enough that you run out. If it is getting low, add
some water or more broth. Taste the broth for a seasoning check and adjust, as
necessary. I like to add frozen peas in the last 10-15 minutes. They add a nice
pop of color and textural contrast.
**Slow cooker Option**
Brown the meat, but then throw everything, but the peas, into the slow cooker on low for 6-8 hours. If you want to do it on high, I am not sure...maybe Some people say to not add herbs until the end because the flavor will get intense, but I have found it to be fine with something like stew. And frankly, I am using my slow cooker for convenience and because I am generally not going to be home while it is on.
**Slow cooker Option**
Brown the meat, but then throw everything, but the peas, into the slow cooker on low for 6-8 hours. If you want to do it on high, I am not sure...maybe Some people say to not add herbs until the end because the flavor will get intense, but I have found it to be fine with something like stew. And frankly, I am using my slow cooker for convenience and because I am generally not going to be home while it is on.