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We're having Rec: Beef Stew with Carrots and Potatoes. A new favorite that was
Joined: Dec 9, 2005
Posted to Thread #27196 at 11:12 pm on Jan 11, 2015
a hit with guests this weekend. Guests are gone now and after a busy weekend of cooking and entertaining I'm verrry grateful to have this leftover beef stew on hand. ;-)
Really like this recipe. I also added a turnip, rutabaga and parsnip but they're not at all necessary -- the flavor is superb without them. I'm looking forward to exploring more of this chef's recipes.
Beef Stew with Carrots & Potatoes
By Jennifer Segal
3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1-1/2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth (I like the Pacific organic brand)
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 large carrots, peeled and cut into one-inch chunks on a diagonal
1 pound small white boiling potatoes (baby yukons), cut in half
Fresh chopped parsley, for garnish (optional)
Preheat oven to 325°F with rack in middle.
Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.
Other messages in this thread:
- 27196. What's for dinner? Last night before the dreaded new year diet's start tomorrow... - Richard in Cincy - 10:04pm on 01/11/15 (15)
- Low carbing already, so it's stir fried chicken and bok choy for DH. - MoNJ - 10:09pm on 01/11/15
- LOL. You so get this. Drop me a line for support! [NT] - Richard in Cincy - 10:12pm on 01/11/15
- Struggling this year, :( but back on the bandwagon as of today! [NT] - MoNJ - 11:07pm on 01/19/15
- The boys are eating roast beef tonight too. - Richard in Cincy - 10:15pm on 01/11/15
- We're having Rec: Beef Stew with Carrots and Potatoes. A new favorite that was [LINK] - Pat-NoCal - 11:12pm on 01/11/15
- Pat, this looks wonderful and I'm looking forward to exploring this blog. [NT] - Curious1 - 12:07am on 01/12/15
- What a beautiful lady and her two children look just like her. Nice website! [NT] - KarenNoCA - 12:36am on 01/12/15
- Leftovers here, too. I made Braciole Friday afternoon, enough for two meals with rigatoni and salad [NT] - Curious1 - 12:06am on 01/12/15
- Last night it was Braised Lamb Shanks in red wine, pomogranate glaze, and warm spices - KarenNoCA - 12:24am on 01/12/15
- Chicken Lombardy, but with sherry because I thought I had marsala but didn't. - Melissa Dallas - 12:59am on 01/12/15
- Arroz con pollo with extra manzanilla olives. [NT] - Marg CDN2 - 6:42am on 01/12/15
- Are the extra olives for your chicken and rice or martini? :) [NT] - Dawn_MO - 9:02pm on 01/12/15
- Lol, I hope Marg gets as good a laugh from this as I did. [NT] - Curious1 - 9:16pm on 01/12/15
- HAH!! How well you know me. I have 2 martinis left with Noilly Prat so I am rationing carefully. [NT] - Marg CDN2 - 9:51pm on 01/12/15
- ALL the bad things! Signed-up for this 28-day food challenge >> [NT] [LINK] - MariaDNoCA - 7:19am on 01/12/15