Serious Beef Stew

By

47 likes 25 klips

This beef stew looks simple, but it has a deep base of flavor from the slowcooked beef and the red wine marinade. It is surprising and comforting.

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Prep Time

1 hr

PT1H
Cook Time

4 hr

PT4H
Wait Time

--

PT0S PT5H
Serious Beef Stew

Ingredients

Serves 8
8 servings Serves

Instructions

Step 1

Put finely chopped thyme and oregano into a large mixing bowl. Add minced garlic and ground clove.

Put finely chopped thyme and oregano into a large mixing bowl.  Add minced garlic and ground clove.

Step 2

Remove bones from meat and roughly cube the meat. Season with salt and freshly ground black pepper.

Remove bones from meat and roughly cube the meat.  Season with salt and freshly ground black pepper.

Step 3

Add the beef, carrot discs, 1/2 bottle of red wine, brandy, and pearl onions to the bowl. Cover with plastic wrap and marinate for at least 2 hours.

Add the beef, carrot discs, 1/2 bottle of red wine, brandy, and pearl onions to the bowl.  Cover with plastic wrap and marinate for at least 2 hours.

Step 4

Add oil to a large pot or cast iron dutch oven. Wait until the oil is hot and then brown the meat in small batches.

Add oil to a large pot or cast iron dutch oven.  Wait until the oil is hot and then brown the meat in small batches.

Step 5

Add beef broth and liquid portion of the marinade (save solids). Keep on high heat for 20 minutes to reduce, then cover and simmer on low for 2 hours.

Add beef broth and liquid portion of the marinade (save solids). Keep on high heat for 20 minutes to reduce, then cover and simmer on low for 2 hours.

Step 6

Close to when the two hours have elapsed, peel and chop the potatoes into bite-sized pieces similar in size to the carrot discs.

Close to when the two hours have elapsed, peel and chop the potatoes into bite-sized pieces similar in size to the carrot discs.

Step 7

Add mushrooms, potatoes, and solids from marinade (onions and carrots). Also add the sugar and cook, covered, for another 1.5 hours.

Add mushrooms, potatoes, and solids from marinade (onions and carrots).  Also add the sugar and cook, covered, for another 1.5 hours.

Step 8

Melt 4 tbsp butter in a saucepan and add 3/4 cup flour. Mix into a paste and toast until light brown and nutty. Add back to stew, one third at a time.

Melt 4 tbsp butter in a saucepan and add 3/4 cup flour. Mix into a paste and toast until light brown and nutty. Add back to stew, one third at a time.

Step 9

Add frozen peas and cook for 5 minutes before serving. Use chopped parsley for a garnish and serve over wide (western style) egg noodles, if desired.

Add frozen peas and cook for 5 minutes before serving.  Use chopped parsley for a garnish and serve over wide (western style) egg noodles, if desired.

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Serious Beef Stew

Serious Beef Stew

By jeff

This beef stew looks simple, but it has a deep base of flavor from the slowcooked beef and the red wine marinade. It is surprising and comforting.

Prep Time

1 hr

Cook Time

4 hr

Wait Time

--

Ingredients

Serves 8

Instructions

Put finely chopped thyme and oregano into a large mixing bowl.  Add minced garlic and ground clove.

Step 1

Put finely chopped thyme and oregano into a large mixing bowl. Add minced garlic and ground clove.

Remove bones from meat and roughly cube the meat.  Season with salt and freshly ground black pepper.

Step 2

Remove bones from meat and roughly cube the meat. Season with salt and freshly ground black pepper.

Add the beef, carrot discs, 1/2 bottle of red wine, brandy, and pearl onions to the bowl.  Cover with plastic wrap and marinate for at least 2 hours.

Step 3

Add the beef, carrot discs, 1/2 bottle of red wine, brandy, and pearl onions to the bowl. Cover with plastic wrap and marinate for at least 2 hours.

Add oil to a large pot or cast iron dutch oven.  Wait until the oil is hot and then brown the meat in small batches.

Step 4

Add oil to a large pot or cast iron dutch oven. Wait until the oil is hot and then brown the meat in small batches.

Add beef broth and liquid portion of the marinade (save solids). Keep on high heat for 20 minutes to reduce, then cover and simmer on low for 2 hours.

Step 5

Add beef broth and liquid portion of the marinade (save solids). Keep on high heat for 20 minutes to reduce, then cover and simmer on low for 2 hours.

Close to when the two hours have elapsed, peel and chop the potatoes into bite-sized pieces similar in size to the carrot discs.

Step 6

Close to when the two hours have elapsed, peel and chop the potatoes into bite-sized pieces similar in size to the carrot discs.

Add mushrooms, potatoes, and solids from marinade (onions and carrots).  Also add the sugar and cook, covered, for another 1.5 hours.

Step 7

Add mushrooms, potatoes, and solids from marinade (onions and carrots). Also add the sugar and cook, covered, for another 1.5 hours.

Melt 4 tbsp butter in a saucepan and add 3/4 cup flour. Mix into a paste and toast until light brown and nutty. Add back to stew, one third at a time.

Step 8

Melt 4 tbsp butter in a saucepan and add 3/4 cup flour. Mix into a paste and toast until light brown and nutty. Add back to stew, one third at a time.

Add frozen peas and cook for 5 minutes before serving.  Use chopped parsley for a garnish and serve over wide (western style) egg noodles, if desired.

Step 9

Add frozen peas and cook for 5 minutes before serving. Use chopped parsley for a garnish and serve over wide (western style) egg noodles, if desired.

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