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Master Recipe for Meat Stew




Source of Recipe


Cook's Illustrated


Recipe Introduction



Serves 6 to 8

Make this stew in a large, ovenproof Dutch oven, preferably a pot with a capacity of 8 quarts but nothing less than 6 quarts. In either case, choose a Dutch oven with a wide bottom; this will allow you to brown the meat in two batches.



List of Ingredients





3 pounds beef chuck, lamb shoulder, or pork shoulder, trimmed and cut into 1 1/2-inch cubes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium-large onions, chopped
coarse (about 2 cups)
3 medium garlic cloves, minced
3 tablespoons flour
1 cup full-bodied red wine
2 cups chicken stock or low-sodium
canned chicken broth
2 bay leaves
1 teaspoon dried thyme
4 medium boiling potatoes, cut into
1-inch cubes
4 large carrots, peeled and sliced
1/4-inch thick
1 cup frozen peas (about 6 ounces),
thawed
1/4 cup minced fresh parsley leaves


Recipe




1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add half of meat and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and meat.
2. Add onions to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add wine, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, and thyme, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook for 1 hour.
3. Remove pot from oven and add potatoes and carrots. Cover and return to oven. Cook just until meat is tender, 1 to 1 1/2 hours for lamb and 1 1/2 to 2 hours for beef and pork. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
4. Add peas, cover, and allow to stand for 5 minutes. Stir in parsley, discard bay leaves, adjust seasonings, and serve.


This Great for Lamb also!