Beef Stew

Dang!  It got cold in North Carolina.

 

 

 

 

So I made some beef stew.

 

 

I used a 4 pound chuck roast.

 

 

I used chuck because that’s what I usually use for my pot roast.

 

 

There is something available at the grocery called “stew meat.”

 

 

I have no idea what that is.

 

 

I don’t trust meat that doesn’t have a legit name.

 

 

I cut the roast into 1 1/2 inch cubes.

 

 

 

 

I use the term “cubes” loosely here.

 

 

Obviously.

 

 

The point is to make them the same size, if not the same shape.

 

 

Then I heated up some olive oil in a dutch oven and seared them in batches.

 

 

 

 

You want to get that caramelized brown appearance.

 

 

That’s where you get a lot of flavor.

 

 

Be sure to work in batches and don’t crowd the pan.

 

 

This is kind of pain and takes a while, but is totally worth it.

 

 

I made this on Saturday so we could have it for dinner on Sunday.

 

 

I had anticipated being cold and wanted some comfort food available.

 

 

BECAUSE OUR HEAT WAS BROKEN!!!

 

 

Sorry.

 

 

I got a little excited for a minute and didn’t meant to shout.

 

 

All is well now and we are warm.

 

 

Thank goodness!

 

 

Because there was frost this morning!  Blech.

 

 

Once all the meat was browned, I deglazed the pan with some red wine and then added tomato paste.

 

 

I don’t know what it is about tomato paste and red meat, but it works.

 

 

I added some garlic then threw the meat and juices back into the pot and tossed in 1/2 cup of flour.

 

 

I poured in the rest of the bottle of Pinot Noir, a couple of bay leaves, and about 3 cups of beef stock.

 

 

This is what was left of the Pinot after I deglazed the pan.

 

 

And maybe poured myself a glass?

 

 

I admit nothing.

 

 

I then threw on the lid and tossed the entire concoction into the oven for about 2 hours and 20 minutes.

 

 

I know that is a random amount of time.

 

 

I meant to only let it go for about 2 hours, but got distracted.

 

 

It happens.

 

 

A lot.

 

 

I added the vegetables and cooked them for about another hour.

 

 

I saw something somewhere about adding vegetables to stew for only as long as it takes to cook them so they don’t get weird.

 

 

Probably on the Food Network.

 

 

Ina?  Was that you?

 

 

Or Rachael?

 

 

Or Giada?

 

 

Bueller?

 

 

 

 

We had it with rice in these cute little bowls we found at the Costco.

 

 

 

 

And because more carbs are always better, we also had bread.

 

 

 

 

I had it for dinner last night too.

 

 

I was a little sloppy.

 

 

In case you hadn’t noticed.

 

 

I was hungry.

 

 

 

 

This stuff is better the longer it hangs out.

 

 

Up to a certain point.

 

 

Let’s be reasonable.

 

 

It would also be good if you left out the potatoes then served it over mashed potatoes.

 

 

Of course, I never met a potato I didn’t like.

 

 

Beef Stew

 Ingredients:

4 lb chuck roast

salt and pepper

4-5 tablespoons Extra Virgin Olive Oil

1 bottle of red wine, divided

1 6 ounce can of tomato paste

2 garlic cloves, minced

1/2 cup flour

3 cups of beef stock

2 bay leaves

7 carrots, peeled and cut into 1 1/2 inch chunks

6 potatoes, peeled and cut into 1 1/2 inch chunks

2 onions, peeled and cut into 1 1/2 inch chunks

1 teaspoon sage

 

Instructions:

Preheat oven to 325 F.

Cut meat into 1 1/2 inch cubes and generously salt and pepper.  Heat dutch oven on medium-high and add 2 tablespoons of olive oil.  Sear meat on all sides in small batches, careful not to crowd the pan. You will need to add more olive oil between some of the batches.  When one batch is done, move meat to a bowl and continue until all the meat is a caramelized brown color.

Add about 1/2 cup of wine to the pan and scrape up all the brown bits at the bottom.  Stir in the can of tomato paste for about 1 minute.  Add the garlic and cook for another minute or so.

Add the meat and juices back into the pot with 1/2 cup of flour.  Stir this for 1-2 minutes making sure there are no lumps or clumps.  Add the rest of the wine, beef broth, sage and bay leaf.  Cover the pot and cook in the oven for 2-2 1/2 hours.

Peel and cut vegetables.  Add to pot, cover and cook for another hour or so.

It can be served right away with rice, bread, noodles or in a bread bowl.  You can also let it cool and stick it in the fridge for dinner the next day. Or both.  That’s what we did.