cj7305
=)
Member since 8/05 12296 total posts
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Re: favorite beef stew recipe?
I have 2. Both from Cook's Illustrated. One for crockpot, one for Dutch oven. I'll try to find the crockpot one online but here's the d/o one:
Classic Beef Stew
(Cook's Illustrated The Best Slow & Easy Recipes)
Ingredients:
1 (3 1/2-4 pound) boneless beef chuck eye roast, trimmed and cut into 1 1/2 inch pieces
salt and ground black pepper
3 tablespoons vegetable oil
2 medium onions, minced
3 medium garlic cloves, minced or pressed through a garlic press
1 teaspoon dried (you can use fresh too)
3 tablespoons unbleached A.P. flour
1 tablespoon tomato paste
1 cup dry red wine
1 1/4 cups low sodium chicken broth
1 1/4 cups low sodium beef broth
2 bay leaves
1 1/2 pounds red potatoes (about 5 medium), scrubbed and cut into 1 inch pieces
1 pound carrots (about 6 medium), peeled and sliced 1 inch thick
1 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Directions:
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.
Pat the beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the meat and cook, stirring occasionally, until well browned, 7 to 10 minutes, reducing the heat if the pot begins to scorch.
Transfer the browned beef to a medium bowl. Repeat with 1 tablespoon more oil and the remaining beef; transfer to the bowl.
Add the remaining 1 tablespoon oil to the pot and place over medium-low heat until shimmering. add the onions and 1/4 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook, stirring constantly, for 1 minutes. Slowly whisk in the wine, scraping up any browned bits. Gradually whisk in the broths until smooth and bring to a simmer.
Stir in the browned meat with any accumulated juices and the bay leaves and bring to a simmer. Cover, place the pot in the oven, and cook for one hour. Stir in the potatoes and carrots and continue to cook in the oven, covered, until the meat is tender, 1 to 1 1/2 hours longer.
Remove the stew from the oven and remove the bay leaves. Stir in the peas, cover, and let stand for 5 minutes. Stir in the parsley and season with salt and pepper to taste before serving.
I don't put potatoes in and I use less carrot.
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