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What about this recipe from Charlie: Old-Fashioned Beef Stew. A great make-ahead.
Joined: Dec 9, 2005
Posted to Thread #8400 at 8:08 am on Oct 24, 2007
Old-Fashioned Beef Stew
Recipe By :Arthur Schwartz
Serving Size : 6
3 tablespoons vegetable oil -- divided
3 pounds stew meat -- trimmed, but well-marbled
1/3 cup flour
1 medium onion -- finely chopped (about 1 cup)
2 cloves garlic -- crushed or pressed
2 13 3/4-ouce cans beef broth
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1 large bay leaf
2 teaspoons Worcestershire sauce
4 medium carrots -- peeled and cut into 3/4-inch pieces
2 medium parsnips -- peeled and cut into 1 1/2-inch chunks or slices
3 large ribs celery -- cut into 3/4-inch pieces
3 large all-purpose potatoes -- peeled and cut into 1 1/2-inch chunks
1/4 pound mushrooms -- thinly sliced
1 10-ounce box frozen peas -- defrosted
In a 5-quart Dutch oven or other heavy pot with a cover, heat about half the vegetable oil over medium-high heat.
While the oil is heating, start dredging the meat in the flour, kneading flour into each piece and shaking off the excess. Add the meat to the hot oil without crowding the pan. There should be space around each piece of meat and it should continue to sizzle briskly, but without smoking or burning. Brown the meat on all sides, adjusting the heat as necessary.
As the pieces of meat in the pan brown, remove them, place in a bowl, and add more meat, until all the meat is browned. As you go, you will have to add more oil. If you notice the oil or the residue in the pan is beginning to burn, lower heat and/or add a little more oil.
Add the chopped onion and sauté for 5 minutes, scraping up any browned meat and flour residue in the pan. Add the garlic and sauté a minute longer. Return the meat and all its juices to the pot. Add the broth and enough water to totally but barely cover the meat. Stir in the tomato paste, thyme, bay leaf, several grinds of the peppermill, and the Worcestershire sauce. (Beef broth contains quite a bit of salt, so adjust the salt later.)
Simmer gently over medium-low heat until the meat is barely tender, usually about 1 1/2 hours, but start checking with a fork after an hour, and every 10 or 15 minutes after that. (To be really sure, taste a piece of the meat. You do not want the meat optimally tender at this point.) Taste for salt, pepper, and perhaps another spoonful of tomato paste.)
(You can freeze the stew now, first cooled to lukewarm, then add the vegetables when finishing and reheating it. Thaw to cold room temperature to continue.)
With the stew at a gentle simmer, add the carrots, celery, and potatoes. Simmer another 20 minutes, until the vegetables are fully tender and the meat is fully tender and ready to eat. Add the mushrooms and defrosted frozen peas. Return to a simmer, cooking until the peas are cooked, a minute or so.
Serve immediately, or if serving later, leave out the peas until you reheat the stew – gently, without boiling.
Serving Ideas : Serve over egg noodles, macaroni, rice, or with soft polenta. Accompany with a large salad, steamed broccoli or cooked greens, such as spinach, Swiss chard, escarole, mustard greens, etc
Charlies notes: My veggies took considerably longer to cook, so you might want to cut them smaller.
Pat’s notes: about 2-1/2 lbs. chuck roast cut into cubes for the stew so I didn't have to add any water to the beef broth in order to cover the beef, which probably gave it a richer flavor. The parsnips and carrots contributed so much flavor to the sauce. Was absolutely fantastic served on mashed yukon gold potatoes (didn't add potatoes to the stew this time). What a keeper.
Other messages in this thread:
- 8400. Dinner Dilema - what meal would you make to take to someone's home with these criteria: - LisainLA - 2:19am on 10/24/07 (25)
- Chili con carne. You can make it a day or two ahead and just re-heat it when you get there. - EvaN - 2:56am on 10/24/07
- I was thinking chili also! Lisa, I have a great recipe for Vegetarian Chili. Let me know. [NT] - Meryl - 3:55am on 10/24/07
- Or how about a main dish salad such as Thai-Style Pasta Salad or - Meryl - 4:05am on 10/24/07
- Is this it? >>>> I can do mayo, so I'm going tp try this over the weekend. [NT] [LINK] - LisainLA - 11:26am on 10/26/07
- Yeah, that's the one. [NT] - Meryl - 1:14pm on 10/26/07
- Hi Lisa, rvb initially pointed out this rec: Autumn Stew - barb_b - 4:35am on 10/24/07
- For something a little elegant how about Chicken with Sherry and Mushroom Sauce [LINK] - Sylvia - 5:12am on 10/24/07
- Meatloaf? Meatball Subs? (Can you tell I am on the comfort food kick!) [NT] - barb_b - 7:53am on 10/24/07
- What about this recipe from Charlie: Old-Fashioned Beef Stew. A great make-ahead. - Pat-NoCal - 8:08am on 10/24/07
- LisaLA, I posted a recipe for Autumn Beef and Vegetable Stew that is wonderful. Here it is [NT] [LINK] - GayR - 8:31am on 10/24/07
- Lisa, Sorry I can't link for some reason. Do a Search for Autumn Beef and Vegetable Stew and - GayR - 8:34am on 10/24/07
- Dear God...I think "GayR not being able to link" is one of the biblical portents to - MarilynFL - 8:39am on 10/24/07
- MarilynFL, I am in complete stitches. You are a "Scream." [NT] - GayR - 9:11am on 10/24/07
- is this it [NT] [LINK] - AngAk - 5:09pm on 10/24/07
- Yes, AngAK, that is it, I just could'nt get it to work this a.m. Thank you. [NT] - GayR - 6:53pm on 10/24/07
- What about some wraps or muffaletta-type sandwiches? - Dawn_MO - 9:09am on 10/24/07
- Dawn, I'd be interested in those recipes. Sounds great for an upcoming wine-country picnic. [NT] - Pat-NoCal - 9:23am on 10/24/07
- Here you go Pat. REC: sandwich recipes - Dawn_MO - 12:52pm on 10/24/07
- Yum, Dawn, these sound great. Big decision is which to try first. [NT] - Pat-NoCal - 1:14pm on 10/24/07
- Pat, check out the recipes again. For some reason, some of the recipes - Dawn_MO - 8:32am on 10/25/07
- Thanks Dawn, reprinting them now. :o) [NT] - Pat-NoCal - 8:48am on 10/27/07
- If it is still warm on the day of the gathering, these will be on the menu! - LisainLA - 9:46am on 10/25/07
- Any stew can be made ahead, and in stages. Provencal Chicken with garlic, peppers and vinegar is my [LINK] - Joe - 11:03am on 10/24/07
- how about a chicken pie, with just the top crust, or chicken and dumplings made with - AngAk - 1:11pm on 10/24/07
- Thank you all - stew is definitely the answer! I feel a bit silly now, - LisainLA - 9:32am on 10/25/07