Beef

Beef Stew, My Favorite

Name: Beef Stew, My Favorite
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10-12
Ingredients: 3 tbs Olive Oil, bacon fat or duck fat; 3 lbs Stewing beef - your choice - ground chuck, short ribs, oxtail, bottom sirloin flap, brisket, or cross-cut shanks; Kosher salt and black pepper; 1/4 cup brandy or cognac; 1 cup red wine - a nice wine that you would drink; 2 cups Vidalia or Spanish onion, chopped; 6-8 cloves garlic, minced; 1 can diced tomatoes, (14.5 oz can); 2 tbsp tomato paste; 2 cups beef broth; 1 lb carrots, scrubbed and cut into 1/2 inch rounds or cut at an angle; 2 lbs Yukon Gold potatoes, scrubbed and cut into 1 inch pieces; 10 oz frozen peas

On the menu tonight, My Favorite Beef Stew! As cold as it has been lately, I needed something warm and comforting for dinner. I love it when the meat is so tender, it practically falls apart as you get it on your spoon. The potatoes and carrots have soak up some of that yummy, oniony, beef broth. SO GOOD!

I started with some good quality beef cut into bite size pieces. Brown the meat in batches. If you dump all three pounds in the pot to try to brown it, all you are going to get is grey, sad looking meat. Put enough in the pot to cover the bottom but leaving a little space between the pieces so they can actually get those brown bits you want. As you finish one batch, put it in a large bowl and continue browning the rest.

Make sure you have all your ingredients prepped and ready to go so you don’t forget anything. As much as I prep, I sometimes forget an ingredient – try not to do that.

After the meat has been browned, you’ll deglaze the pot and then start adding the veggies. Check out the recipe below to get the full instructions on making My Favorite Beef Stew.

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Beef Stew, My Favorite

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By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 3 hours – Total Time: 3 hours 15 minutes

My Favorite Beef Stew

Ingredients

3 tbs Olive Oil, bacon fat or duck fat

3 lbs Stewing beef - your choice - ground chuck, short ribs, oxtail, bottom sirloin flap, brisket, or cross-cut shanks

Kosher salt and black pepper

1/4 cup brandy or cognac

1 cup red wine - a nice wine that you would drink

2 cups Vidalia or Spanish onion, chopped

6-8 cloves garlic, minced

1 can diced tomatoes, (14.5 oz can)

2 tbsp tomato paste

2 cups beef broth

1 lb carrots, scrubbed and cut into 1/2 inch rounds or cut at an angle

2 lbs Yukon Gold potatoes, scrubbed and cut into 1 inch pieces

10 oz frozen peas

Instructions

1

Pre-heat oven to 300 degrees

2

Pre-heat large Dutch oven

3

Season the beef with salt and pepper and brown it in batches. Be sure not to crowd the pan so that each piece gets browned on each side

4

Continue cooking in batches until all the beef is cooked

5

Once the beef is cooked, add the cognac and 1/3 of the wine to deglaze the pot. Scrape the bottom with a wooden spoon to get all those brown bits

6

Simmer over medium heat about a minute, add the onions and cook about 5-6 minutes

7

Add the garlic and cook about a minute

8

Add the tomatoes and tomato paste along with the rest of the wine, beef broth, and the beef (including juices)

9

Season with salt and pepper

10

Bring to a simmer and then bake for 2 hours

11

Add the potatoes and carrots

12

Lower the temperature of the oven to 225 degrees and bake another hour

13

Take the stew out of the oven and stir in the peas