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classic beef stew

Ingredients

Instructions

  1. Adjust an oven rack to the lower thirds of the oven and preheat the oven to 300 degrees Farenheit
  2. Heat 1 Tablespoon vegetable oil (reserve the other 1 Tablespoon of oil for later) over medium-high heat in a large dutch oven
  3. You want the oil to be very hot [starting to smoke] so you can develop a nice caramelized crust on the beef
  4. While the oil is heating cut 1.5lbs of boneless chuck-eye roast into 1 1/2 inch pieces
  5. Pat the pieces of beef dry with a paper towel and brown half of the beef into the bottom of the dutch oven
  6. Allow the beef to brown over medium heat (about 8 minutes) and turn the pieces to brown the opposite side
  7. While the first batch of beef is browning, mince 2 medium garlic cloves and the anchovy filets together to form a paste
  8. When the first batch of beef is browned, remove the beef from the dutch oven and place it in a large bowl
  9. Add 1Tbsp more of vegetable oil to the pot and dry the second batch of beef with a paper towel before placing it in pot to brown (if the fond or the beef starts to burn – lower the heat to medium low)
  10. While the second batch of beef is browning, peel 4 carrots and slice them into 1/2 inch pieces then set them aside
  11. Slice 1 medium yellow onion by slicing it in half then slicing each half (from root to tip) into 1/8 in thick pieces
  12. Once the second batch of beef has browned, add the first batch back into the dutch oven and add the onions and carrots to the pot as well – season with 1tsp salt and 1/2 tsp ground black pepper
  13. Increase the heat to medium high and cook – stirring with a wooden spoon until the onions are softened (about 2 minutes)
  14. Add the garlic and anchovy paste to the pot and cook, stiring frequently for 2 minutes until fragrant
  15. Add the tomato paste to the pot and stir with a wooden spoon until the pieces of beef and vegetables are coated with the tomato paste
  16. Sprinkle 1/4 Cup white unbleached flour over the meat mixture and cook – stirring frequently – until no white flour spots are left
  17. Add 2 cups of pinot noir (use a wine that you would enjoy drinking – cooking concentrates the flavor) to the pot and use the wooden spoon to scrape up any pieces of fond stuck to the bottom of the pot
  18. Let the wine come to a simmer and cook for 2-3 minutes until the liquid starts to thicken
  19. Add 3 cups low sodium chicken broth to the pot, stir well to combine, and let the broth come to a simmer (you can increase the heat until the broth boils, then lower it back down to a low simmer)
  20. Place 2 bay leaves, 1 teaspoon dried thyme, and 2 sprigs of fresh rosemary into the pot – cover the dutch oven with it’s lid and [using oven mits] transfer the pot to the 300 degree oven

Allow the stew to cook slowly in the oven for 60minutes while you prepare the rest of the ingredients

  1. Prepare one pound of yukon gold potatoes: scrub the skin under running water, quarter the potatoes into 1 inch pieces and set aside
  2. Thaw 1 1/2 Cups frozen pearl onions and 1 Cup peas by setting out on the counter while the stew simmers in the oven
  3. After the stew has been simmering in the oven for 60minutes, carefully remove the dutch oven from the oven and the potatoes to the pot. Replace the lid over the dutch oven and put the pot back in the oven to continue cooking for 30minutes
  4. Prepare 8 oz of button mushrooms by wiping with a damp towel and slicing the mushrooms into hearty slices
  5. To brown the mushrooms, heat 1 Tbsp olive oil in a skillet over medium high heat and cook the mushrooms 1/3 at a time (crowding the skillet will cause steam and will prevent the mushrooms from browning properly
  6. Remove the pot from the oven and place over a medium high heat. Remove the bay leaves and the rosemary stems.
  7. Once the liquid starts to boil, check the potatoes for doneness by piercing them with a fork. The fork should easily pierce the potato.
  8. Let the pot boil until the potatoes are cooked through.
  9. Add the pearl onions and peas to the dutch oven and continue to cook for 10-5 minutes.
  10. Taste the stew and add salt and pepper to taste
  11. Garnish with rosemary and enjoy!