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Basic Beef Stew

Source of Recipe

From "Mad Hungry: Sunday Suppers" by Lucinda Quinn


Recipe Introduction

"Achieving a deep rich flavor in a basic beef stew depends upon browning the meat. It takes a little extra time and attention, so why not double your efforts and prepare enough to feed a large crowd, or freeze half the batch for another meal. Once the dark golden sear is achieved on the meat and the herbs are sautéed, the stew simmers away unattended on the stove."

List of Ingredients

â—¦ 5 large carrots, peeled (2 finely diced, 3 cut into ¾-inch chunks)
â—¦ 4 celery stalks (2 finely diced, 2 sliced crosswise into ¼-inch slices)
â—¦ 6 medium potatoes, peeled and cut into 1 ½-inch chunks
â—¦ 4 pounds beef, cut into 2-inch chunks (use chuck steak or half chuck/half bottom round)
â—¦ Coarse salt and freshly ground black pepper
â—¦ 2 tablespoons vegetable oil
â—¦ ¼ cup all-purpose flour, for dredging
â—¦ 1 tablespoon unsalted butter
â—¦ 2 onions, chopped
â—¦ 4 cloves garlic, minced
â—¦ 2 tablespoons tomato paste
â—¦ 3 sprigs of fresh thyme, or 1 ½ teaspoons dried thyme
â—¦ ½ cup red wine (optional)
â—¦ 8 cups beef or chicken broth
â—¦ 1 tablespoon hot red pepper sauce (optional)


Recipe

Float the carrot, celery, and potato chunks in a large bowl of cold water until needed.

Toss the meat with a generous amount of salt and pepper. Heat a large Dutch oven or other heavy-bottomed pot over medium-high heat. Swirl the oil into the pot. Working in batches, coat the meat pieces in flour and add to the pot. Brown on all sides, 8 to 10 minutes, then transfer the browned meat to a plate. Repeat until all the meat is browned, adding more oil if necessary.

Pour off all but a few tablespoons of fat. Swirl in the butter.
Add the onions, garlic, diced carrots, and diced celery. Cook on medium-low heat until lightly caramelized, 10 to 12 minutes. Stir in the tomato paste and thyme and cook for 2 more minutes.

Raise the heat to high. Add the wine, if using (or ½ cup of broth), and stir to deglaze the pan, scraping up the browned bits stuck to the bottom. Return the meat to the pan and add the broth, which should cover the meat (add water if necessary). Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours.

Drain the carrot chunks, celery slices, and potato chunks. Add to the pot and cook until tender, 30 to 35 minutes. Remove 4 potato pieces, then mash them and stir back into the stew to slightly thicken the mixture. Stir in the hot sauce, if using. Taste and add more salt if necessary. Serve hot. (To freeze: Cool the stew and store in an airtight plastic container in the freezer for up to 3 months.)

Serves 10 to 12
(or 6 for one meal with leftovers to freeze for another)



• Browning Meat:
The mantra: Don't crowd the pan. Make sure your pan is very hot before you add the (preferably room-temperature) meat pieces; leave enough room surrounding each piece in the pan so air can circulate around the meat as it browns. Don't move the pieces for a few minutes as the sear sets in. Turn and repeat the process on all sides of the meat. It's the browned bits on the bottom of the pan, known as the 'fond,' that form the basis for the flavor of the stewy sauce. If you crowd the pieces together in the pan, the meat will steam as all the liquid releases instead of browning.