They say stew is best served the day after you make it so the
flavors have time to blend.
But I was hungry .... and I couldn't wait.
The meat was buttery soft and super flavorful.
Braising or browning the meat is an important beginning step
to ensure a delicious flavor.
These vegetables were sauteed in bacon fat.
Add the liquid and begin the process of braising the stew until
the meat is soft enough to be cut with a spoon.
That may take 2 or more hours depending on the cut of the
meat and the size of the pieces.
2 bacon strips, cut into large dice
3 carrots, diced
2 celery stalks, diced
1 medium onion, diced
2 garlic cloves, minced
In a Dutch oven or large ovensafe saucepan, saute bacon until
fat starts to render. Add carrots, celery, onion and garlic; cook until vegetables
are tender, about 5 to 7 minutes. Remove bacon and vegetables
with a slotted spoon and set aside. Discard bacon fat.
2 lbs. lean stewing beef, cut into small chunks
¼ cup all-purpose flour
½ tsp. salt
¼ tsp. pepper
2 tsp. vegetable oil
In a shallow dish, blend flour, salt and pepper. Dredge beef
in flour mixture; shake off excess. Heat oil on medium-high in
Dutch oven. Add beef and lightly brown on all sides, working in
batches if necessary.
1 cup beef broth
1 ½ cups water
1 cup red cooking wine
(or use beef broth)
1 tbsp. tomato paste
1 bay leaf
Whisk broth, water, wine and tomato paste together. Combine
with beef, vegetables and bay leaf. Cover and bake in a
preheated 350° oven for one hour.
3/4 cup pearl onions (about 15)
To peel the onions; bring a pot of water to boil. Blanch the onions
for 30 seconds; remove with slotted spoon and place in a bowl of
ice water to cool. Drain onions, cut off roots and slip off the skin.
Add the onions to the stew and cook for 1 more hour or
until meat is tender. Skim fat from sauce.
¼ cup water
2 ½ tbsp. flour
Shake water and flour in a jar with tight fitting lid. Stir into stew and
cook on top of stove until thickened. Remove bay leaf.
Serve the meat and vegetables over cooked potatoes.
Yield: 8 servings