Beef Stew

I made my beef stew recipe the other day for the first time since last winter.  It was a rainy Sunday and Loretta just piped up in the middle of playing one her computer games and said, “Make beef stew!”  So, I made beef stew. My recipe is kind of a hybrid beef stew/bourguignon (red wine, more onions, garlic). This version serves about 4 people or, like us, 2 people and welcome leftovers the next day. Here’s the recipe.

Ingredients

1 pound well-marbled chuck trimmed of fat and cut into 1 inch cubes

1 tablespoon vegetable oil, I always use canola

Kosher salt, fresh ground black pepper

2 medium garlic gloves, minced

2 cups yellow onion, 1 inch chop

2 tablespoons bourbon or sherry

1/2 cup red wine, I used Merlot

2 medium carrots, 1/4 inch slice

3 cups beef stock

1 cup diced tomatoes

2 thyme sprigs

1 bay leaf

1 teaspoon ground coriander, fresh ground if possible

1 tablespoon unsalted butter

1/2 pound cremini or white mushrooms, cut into 1 inch pieces if necessary

2 medium russet potatoes, peeled, cut into1 inch cubes

3 tablespoons unsalted butter, 3 tablespoons flour for roux

Fresh parsley for garnish

Directions

Heat oil in a large pot.  Salt and pepper meat, brown in oil thoroughly on all sides.  Add onions and cook for about 5 minutes stirring occasionally, season with salt and pepper.  Add garlic and cook for another minute or so (don’t let the garlic burn). Add bourbon to deglaze pan. Add stock, tomatoes, thyme sprigs, and coriander. Cover partially and simmer for 1 1/2 hours or until beef is tender.

Saute mushrooms in butter until slightly browned. Add mushrooms and potatoes to stew, partially cover and cook another 45 minutes.

Make a roux with the flour and butter.  Bring stew to boil and add roux, stirring until thickened. Lower heat and cook further until it reaches your desire of thickness.  Adjust seasoning. Serve in large bowls and garnish with chopped fresh parsley.

The amounts of meat, vegetables, and liquid is entirely up to you.  I prefer more liquid than some recipes. You can substitute turnips for the potatoes.  Serve over large egg noodles if desired. We always have garlic bread with it, and, of course, a glass of red wine.

I always suggest using fresh ground pepper, kosher salt, and fresh herbs – just saying’! Please, never use bouillon cubes.  Use those boxes of stock not broth.  Or, I prefer the Knorr stock in those little plastic containers.  This way, you can make it as concentrated as you wish.