Meat Stew
Source of Recipe
Chris Daniel (taken from COOK'S ILLUSTRATED)
Recipe Introduction
You will need a LARGE ovenproof Dutch oven. Preferably 8 qts, but NOT less than six qts. This must have a wide bottom.
List of Ingredients
- 3 lbs chuck beef, or lamb shoulder or pork shoulder trimmed and cut into 1 1/2 inch cubes.
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 3 Tbsp vegetable oil
- 2 medium to large onions, chopped coarse (about 2 cups)
- 3 medium garlic cloves, minced.
- 3 tbsp flour
- 1 cup full bodied red wine
- 2 cups chicken stock or low sodium canned chicken broth
- 2 bay leaves
- 1 tsp 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 oz - thawed
- 1/4 cup minced fresh parsley leaves
Instructions
- Heat oven to 250 degrees.
- Place beef cubes in large bowl. Sprinkle with salt and pepper, toss to coat.
- heat 2 Tbsp oil over a medium to high heat in a large Dutch oven.
- Add half of the meat and brown on all sides (about 5 mintues).
- Remove meat and set aside on a plate.
- Repeat the process with the remaining oil and meat.
- Add onions to empty Dutch oven and satue 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
- Scrap up any browned bits that may have stuck to the 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.
- 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 hrs for lamb or 1 1/2 to 2 hours for beef or pork.
- Remove the pot from the oven.
- Stir in thawed peas, cover and allow to stand for 5 minutes - covered!
- Stir in parsley, discard the bay leaves and adjust seasoning.
- SERVE
Final Comments
COOK'S ILLUSTRATED NEVER FAILS!
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