It has been a while since I last blogged, with the holidays, our anniversary trip to Vegas, starting a new term at school, and being sick for the last week my kitchen just hasn't seen much action, which in turn leaves me nothing to blog about. My poor husband is a little sick of eating out or heating up a frozen dinner so on Sunday I decided to suck up the sickness and settle in for a nice beef stew. I found this one in Gourmet Magazine and while it did take most of the day to make it was wonderful. The broth is full of flavor, I could eat that by itself. I added asparagus because I had it on hand but that is the only change I made. It made enough for 12 so I froze half and will have the rest all week for lunches. What a great winter meal. mmm...
Meal: Beef Stew and Sourdough bread
Beef StewSource Gourmet Magazine December 2008
5 lbs boneless beef chuck, cut into 2 inch pieces
3 tbsp olive oil
3 carrots, quartered
3 celery ribs, quartered
2 onions, quartered
1 head garlic, halved
3 tbsp tomato paste
1/3 c. balsamic vinegar
3 c. dry red wine
2 bay leaves
2 thyme sprigs
3 c. beef broth
3 c. water
2 lbs boiling potatoes
1 lbs carrots
1 lbs asparagus
Preheat oven to 350F. Season meat with salt and pepper. Heat oil in large pot until it simmers, then brown the meat and transfer to a platter.
Add carrots, celery, onions, and garlic and cook until well browned, about 12 minutes.
Push veggies to one side and add tomato paste to the cleared area and cook for 2 minutes. Then stir into vegetables. Add vinegar and cook another 2 minutes. Stir in wine, bay leaves, and thyme and boil until wine is reduces by about 2/3, 10 minutes.
Add broth, water, and beef to the pot (don't forget any juices that have collected on the platter) and bring to a simmer. Cover and braise in the oven for about 2 1/2 hrs.
Once done cooking strain juices into a large bowl and let cool. Place beef back into the large pot and discard all other solids. Once liquid has cooled skim fat and return to the pot. Bring to a simmer.
Meanwhile, peel potatoes, carrots, and asparagus and cut into 1 inch pieces. Add potatoes and carrots to the stew and simmer, uncovered until for 30 minutes. Add the asparagus and cover, continue to simmer for 10 minutes until potatoes are tender and asparagus is bright green.
It has been a while since I last blogged, with the holidays, our anniversary trip to Vegas, starting a new term at school, and being sick for the last week my kitchen just hasn't seen much action, which in turn leaves me nothing to blog about. My poor husband is a little sick of eating out or heating up a frozen dinner so on Sunday I decided to suck up the sickness and settle in for a nice beef stew. I found this one in Gourmet Magazine and while it did take most of the day to make it was wonderful. The broth is full of flavor, I could eat that by itself. I added asparagus because I had it on hand but that is the only change I made. It made enough for 12 so I froze half and will have the rest all week for lunches. What a great winter meal. mmm...
Beef Stew
2 comments:
This looks delicious and perfect for the winter. Stay warm and the 'storm' is supposedly coming!
That looks so good! I have been wanting to make beef stew, but I've been so nervous about putting so much work into it and not having it turn out. Sounds wonderful!
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