Thank you to http://yummychunklet.wordpress.com/ for the award - I'm really thrilled to have it. This award is for “blogs you like who have less than 200 subscribers, and who you feel should have more.” I love awards because it shines the spotlight on blogs you might not otherwise know. I'm going to pass this lovely award on very soon.
As the weather turns cooler I find the family is craving more substantial comfort food. What could be more so than a Beef Stew. There is no one recipe or right way of cooking stew. I like it because it invariably works with whatever vegetables I have lurking in the fridge. I like to cook it long and slow, but I do think the quality of meat makes a difference. Cheaper cuts of meat usually take a little longer.
Here's a blueprint that works well for me.
1 1/2 lbs of stew meat
salt and pepper
olive oil
1 tablespoon of unsalted butter
2 onions (finely chopped)
4-6 carrots (peeled and chopped)
4 sticks of celery (chopped)
2 leeks (well rinsed and chopped finely)
2-4 cloves of garlic (minced)
A good sized sprig of fresh rosemary (and or thyme, parsley, sage)
1/2 cup of red wine (optional)
32oz of beef stock
A couple of shakes of Worcestershire Sauce
1 tablespoon of tomato paste
1 medium bag of frozen peas (optional)
2 tablespoons of unsalted butter
1 1/2 tablespoons of flour
Heat the oven to 325F
Dry the meat and season with salt and pepper.
In a large Dutch oven, heat the olive oil and a tablespoon of butter until hot and sizzling.
Dry the meat and season with salt and pepper.
Brown the meat without overcrowding the pot. When browed remove to a plate and cover with aluminum foil.
When all the meat is browned and resting under the foil, add the onions, carrots, celery and leeks to the pan.
Combine well and scrape up any bits on the bottom of the pan. Season with salt and pepper. Cook on a medium low heat for about 5 minutes and then add the garlic and chopped herbs, continue to cook for another 5 minutes.
Add all the meat back into the pan, combine well. Pour in the wine if using. Pour in the stock. Use enough stock so that the meat is just about covered. Add the tomato paste and the Worcestershire Sauce.
Bring to the boil and turn down to a simmer. Place the stew into the oven for approx 2 1/2 hours. After 2 hours mix the butter and flour together into a thick paste. Take a tablespoon of the stew liquid and mix with the flour and butter. Pour this back into the stew and stir well to thicken the stew. If you are using the frozen peas, put them in now. Put the stew back into the oven for a further half hour or until the meat is tender.
When the meat is tender remove from the oven.
Let the stew rest for at least 15 minutes if possible. I always think it's best made a day ahead if you can.
Serve with mashed or baked potatoes and a fresh green salad.
No comments:
Post a Comment