Could it be the cooler weather? Or perhaps just a post-pregnancy craving? Either way, I mentioned this stew to the owner of The Black Chicken Wine Cellar the other day and I'm posting the recipe so all can enjoy the tasty goodness known as Braised Beef Stew.
Serves 12
4.5-5 lbs of boneless beef chuck cut into 2 inch pieces (sometimes I ask the butcher to do it for me, but always ask with a smile!)
2 tbsp olive oil
3 carrots washed and quartered
3 celery ribs washed and quartered
2 medium onions peeled and quartered
1 garlic head halved
3 tbsp tomato paste
1/3 cup balsamic vinegar
1 bottle dry red wine
2 Turkish bay leaves
5 sprigs fresh thyme
3 cups beef broth
3 cups water
Later:
2 1/2 lbs. red potatoes cut into 1 inch pieces
1 1/2 lbs. carrots peeled and sliced diagonally 1/2 inch thick
3-4 cups beef broth
Dry and season beef with salt and pepper. Heat oil in heavy bottom 6-8 quart pot (Le Creuset is best!) and brown meat in batches so as not to crowd- about 8 minutes per batch. Transfer meat to a platter.
Add carrots, celery, onions and garlic until well browned- about 12 minutes. Push veggies to side and add tomato paste until warmed and distributed. Add vinegar and cook 2 minutes. Add wine, bay leaves, thyme and boil 10 minutes. Add broth, water, meat and juices collected on platter. Cover and braise in pre-heated 350 degree oven for 2 1/2 hours.
Put a colander in a large bowl, pour stew into colander and remove meat and discard remaining solids. Let cooking liquid in bowl stand for 10 minutes. Return meat, fresh veggies (under Later section) and liquid into pot-add more broth to ensure everything is covered under liquid. Simmer uncovered 40 minutes.
Excellent if made 1 day ahead, allowed to cool and then re-warmed on stovetop. Serve with crusty baguette and good wine and lots of napkins!
Serves 12
4.5-5 lbs of boneless beef chuck cut into 2 inch pieces (sometimes I ask the butcher to do it for me, but always ask with a smile!)
2 tbsp olive oil
3 carrots washed and quartered
3 celery ribs washed and quartered
2 medium onions peeled and quartered
1 garlic head halved
3 tbsp tomato paste
1/3 cup balsamic vinegar
1 bottle dry red wine
2 Turkish bay leaves
5 sprigs fresh thyme
3 cups beef broth
3 cups water
Later:
2 1/2 lbs. red potatoes cut into 1 inch pieces
1 1/2 lbs. carrots peeled and sliced diagonally 1/2 inch thick
3-4 cups beef broth
Dry and season beef with salt and pepper. Heat oil in heavy bottom 6-8 quart pot (Le Creuset is best!) and brown meat in batches so as not to crowd- about 8 minutes per batch. Transfer meat to a platter.
Add carrots, celery, onions and garlic until well browned- about 12 minutes. Push veggies to side and add tomato paste until warmed and distributed. Add vinegar and cook 2 minutes. Add wine, bay leaves, thyme and boil 10 minutes. Add broth, water, meat and juices collected on platter. Cover and braise in pre-heated 350 degree oven for 2 1/2 hours.
Put a colander in a large bowl, pour stew into colander and remove meat and discard remaining solids. Let cooking liquid in bowl stand for 10 minutes. Return meat, fresh veggies (under Later section) and liquid into pot-add more broth to ensure everything is covered under liquid. Simmer uncovered 40 minutes.
Excellent if made 1 day ahead, allowed to cool and then re-warmed on stovetop. Serve with crusty baguette and good wine and lots of napkins!
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