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Hearty Beef Stew

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Adding lots of vegetables to the pot adds flavor and nutrition to the velvety sauce. For a richer sauce, substitute 1 ½ cups hearty red wine, such as Syrah or Zinfandel, for an equal amount of the beef stock. Pick a bottle you enjoy enough to drink with the finished meal."

List of Ingredients

â—¦ 3 pounds boneless beef chuck
â—¦ 4 thick slices applewood-smoked bacon, chopped
â—¦ 2 tablespoons canola oil
â—¦ Kosher salt and freshly ground pepper
â—¦ 1 yellow onion, chopped
â—¦ 3 carrots, cut into chunks
â—¦ 3 stalks celery, cut into ½-inch lengths
â—¦ 2 cloves garlic, chopped
â—¦ 2 tablespoons unsalted butter
â—¦ 6 tablespoons all-purpose flour
â—¦ 4 cups beef stock or broth
â—¦ 2 tablespoons tomato paste
â—¦ 1 tablespoon chopped fresh parsley, plus more for garnish
â—¦ 1 teaspoon each minced fresh thyme and rosemary
â—¦ 1 bay leaf
â—¦ 1 ¼ pounds red-skinned potatoes



Recipe

Position a rack in the lower third of the oven and preheat to 325° F. Cut the beef into 1 ½-inch cubes and set aside. In a large Dutch oven, cook the bacon in the oil over medium heat, stirring occasionally, until the bacon is crisp and browned, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl. Return 2 tablespoons of the fat to the pot and heat over medium-high heat. Season the beef cubes with salt and pepper. In batches to avoid crowding, add the beef and cook, stirring occasionally, until browned on all sides, about 5 minutes more. Transfer the beef to a plate.

Add another 2 tablespoons of the fat to the pot and heat over medium heat. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 tablespoon parsley, thyme, rosemary, and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven, and cook for 1 ½ hours.

Cut the unpeeled potatoes into 1-inch cubes, add them to the pot, stir, re-cover, and continue cooking until both the meat and potatoes are tender, about 45 minutes more. Season the stew with salt and pepper. Serve at once, garnished with parsley and the reserved bacon.

Makes 6 servings



• Change It up:
If you want to add more vegetables to this dish, sauté ½ pound cremini mushrooms, quartered, in 2 tablespoons olive oil over medium heat until browned, about 5 minutes, and add them to the stew with the potatoes.