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Recipe

All-American Beef Stew Recipe

Cooks in ~ 3 Hours beef
Ingredients
  • 4 cups homemade or store-bought low-sodium chicken stock (950mL)
  • 4 packets powdered unflavored gelatin (1 ounce; 30g)
  • 3 tablespoons tomato paste (2.5 ounces; 75g)
  • 1 tablespoon soy sauce (15ml)
  • 3 oil- or salt-packed anchovy filets, rinsed (or 1 tablespoon Asian fish sauce)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
  • Kosher salt and freshly ground black pepper
  • 10 ounces white button mushroom, quartered
  • 4 medium carrots (10 ounces; 275g), 2 left whole, 2 cut into bite-sized pieces
  • 1 large yellow onion, unpeeled, split in half (10 ounces; 275g)
  • 2 small stalks celery (3 ounces; 85g)
  • 3 medium cloves garlic, unpeeled, 1 cup sherry, dry vermouth, or red wine (8 ounces; 235mL)
  • 2 tablespoons flour (about 3/4 ounces 20g)
  • 2 bay leaves, 4 sprigs thyme
  • 1 pound Yukon gold potatoes, peeled and cubed (450g)
  • 4 ounces frozen peas
recipe directions
1

Combine stock, gelatin, tomato paste, soy sauce, anchovies, and Worcestershire sauce in a blender and blend on high speed until homogenous. Set aside.

2

alter oven rack to lower role and preheat oven to three hundred°F. In a huge Dutch oven, warmness oil over medium-high warmness until shimmering. Season red meat all over with salt and pepper and upload to Dutch oven. cook dinner, turning occasionally, until red meat is well browned on 2 aspects, about 10 mins. switch pork to a rimmed baking sheet or massive plate and set aside.

3

Upload mushrooms to Dutch oven and prepare dinner, stirring, until liquid is launched and mushrooms start to brown, approximately 6 mins, decreasing heat as essential to prevent scorching. add diced carrots and pearl onions and cook dinner, stirring, till properly-browned on all aspects. Season to flavor with salt and pepper then switch to a bowl and set aside.

4

Add halved yellow onion to Dutch oven, cut-side-down. add entire carrots, celery sticks, and garlic. prepare dinner, turning carrots, celery, and garlic once in a while till all the veggies are well-browned, about four minutes.

5

Upload wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced via three/4, approximately 3 minutes. upload broth aggregate and bring to a simmer. put off from warmness.

6

Reduce seared steaks into 1 half- to 2-inch chunks and switch to a big bowl. Toss with flour. add beef and any juices accrued inside the tray or plate to the Dutch oven along with bay leaves and thyme sprigs. Stir to combine and return to a simmer over medium heat. switch to oven, cowl with lid partially open, and cook dinner till red meat is beginning to end up smooth, about 1 hour half-hour. Liquid need to be at a slow, regular simmer the whole time. alter oven temperature if important at some stage in cooking.

7

Take away stew from oven. the usage of tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic. upload potatoes and reserved sautéed mushroom, pearl onions, and carrots to stew, go back to oven, and keep to cook dinner, partially covered, till beef, potatoes, and carrots are soft and broth has thickened, forty five minutes to one hour.

8

Get rid of stew from oven. If important, region over a burner and simmer for up to 15 minutes to reduce to desired consistency. Stir in peas. Season to taste with salt and pepper if important. Serve straight away, or let cool in a single day or for up to 5 days and reheat to serve.

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