180 minutes
A hearty and comforting beef and vegetable stew perfect for cold days.
Garlic Clove, minced or pressed
teaspoons
Anchovy Fillets, finely minced
teaspoons
tablespoons
Boneless Beef Chuck-Eye Roast, trimmed of excess fat, cut into 1.5-inch pieces
0 lb
tablespoons
Large Onion, halved and cut into 1/8-inch-thick slices
cups
Carrots, peeled and cut into 1-inch pieces
cups
Unbleached All-Purpose Flour
cups
cups
Low-Sodium Chicken Broth
cups
each
sprigs
Salt Pork, rinsed of excess salt
0 oz
Yukon Gold Potatoes, scrubbed and cut into 1-inch pieces
0 lb
Frozen Pearl Onions, thawed
cups
Unflavored Powdered Gelatin
teaspoons
cups
Frozen Peas, thawed
cups
to taste
to taste
1. Prepare Garlic, Anchovy, and Tomato Paste Mixture
Begin by combining the minced garlic, anchovy fillets, and tomato paste in a small bowl. This mixture will add a deep, umami flavor to the stew.
2. Pat Dry and Brown the Beef
Next, pat the beef dry with a paper towel to ensure a good sear, which is crucial for developing a rich, deep flavor. Heat the vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the beef in batches, taking about 8 minutes per batch, until each piece has a golden-brown crust. This browning process is essential as it creates a flavorful base for your stew.
3. Cook Onions and Carrots
Once all the beef is browned, add the sliced onion and carrot pieces to the Dutch oven. Cook for about 1-2 minutes until the vegetables start to soften. Stir in the garlic mixture and let it cook for about 30 seconds, just until fragrant.
4. Add Flour and Deglaze with Red Wine
Sprinkle the flour over the mixture and stir well to coat the beef and vegetables. This will help thicken the stew. Gradually add the red wine, stirring continuously to deglaze the pot and incorporate any browned bits stuck to the bottom, which will take about 2 minutes.
5. Add Broth, Herbs, and Salt Pork
Stir in the chicken broth, bay leaves, thyme, and salt pork. Bring the mixture to a simmer, then cover the Dutch oven and transfer it to a preheated oven at 325°F. Let it cook for 1.5 hours, which allows the flavors to meld and the beef to become tender.
6. Add Potatoes and Continue Cooking
After 1.5 hours, stir in the potato pieces and return the pot to the oven for an additional 45 minutes until the potatoes are tender.
7. Add Pearl Onions and Cook on Stove
Remove the Dutch oven from the oven and skim off any excess fat from the surface using a large spoon. Add the thawed pearl onions and cook on the stovetop for another 15 minutes to blend the flavors.
8. Add Gelatin and Peas
In a small bowl, soften the gelatin in 0.5 cup of water for about 5 minutes. Stir the softened gelatin and the thawed peas into the stew, allowing it to simmer for an additional 3 minutes.
9. Season and Serve
Finally, season the stew with salt and pepper to taste. Serve hot and enjoy the hearty, comforting flavors of this beef and vegetable stew.
Swap out the regular beef for a more marbled cut like chuck or brisket, and use red wine as your braising liquid. Add mushrooms, pearl onions, and a bouquet garni for that classic French provincial flavor.
Use a Chianti wine for the braising liquid and add tomatoes, basil, and oregano for an Italian twist. Serve it with polenta or crusty bread to soak up the sauce.
Incorporate stout beer into the cooking liquid for a robust flavor. Use root vegetables like parsnips and turnips along with the usual carrots and potatoes. Add some fresh thyme and rosemary to infuse traditional Irish herby notes.
Replace the beef with lamb and add spices like cumin, coriander, cinnamon, and a touch of harissa for heat. Incorporate dried fruits like apricots or dates for a sweet contrast and serve it over couscous.
Use beef or switch to pork, and add a generous amount of paprika to the stew for that distinctive Hungarian flavor. Include bell peppers and potatoes, and finish it with a dollop of sour cream.
Comments (0)