BEEF (or PORK or LAMB) STEW
Source of Recipe
Chris Daniel from COOK'S ILLUSTRATED MAGAZINE
Recipe Introduction
COOKS ILLUSTRATED has never fail recipes. You will need a large Dutch Oven 6 to 8 quarts (but NOT less than 6).Make sure it has a wide bottom.
List of Ingredients
- 3 lbs of beef chuck or lamb or pork shoulder, trimmed and cut into 1 1/2 inch cubes
- 1 1/2 tsp kosher 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 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 into 1/4 in coins
- 1 cup frozen peas (about 6oz) thawed
- 1/4 cup minced fresh parsley leaves
Instructions
- Heat the oven to 250 degrees.
- Place meat cubes in large bowl. Sprinkle with salt and pepper, toss to coat.
- Heat 2 Tbsp oil over medium to high heat in a large ovenproof Dutch oven.
- Add half the meat and brown on all sides (about 5 minutes)
- Remove the meat and set aside on plate. Repeat process with remaining oil and meat.
- Add onions to the empty Duch oven and saute until soft - about 4 or 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 the pot.
- Add stock, bay leaves, and thyme and bring to simmer.
- Add meat and return to a simmer.
- Cover and place pot in oven for one hour.
- Rmove pot from oven and add potatoes and carrots.
- Cover and return to oven, cook until the meat is tender. 1 - 1 1/2 hrs for lamb and 1 1/2 to 2 hours for beef or pork.
- Remove pot from oven
- Stir in thawed peas
- Cover and allow to stand for 5 minutes.
- Stir in prsley, discard bay leaves and adjust the seasoning.
- Serve
Final Comments
After trying a lot of stews - this is by far the BEST!
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