If you have been following the Jet-Chef blog, you will find that I often incorporate a recipe or two for readers to enjoy and to try at home to celebrate the variety of American Food and Drink Days and Months. This one is tough, however, as there are truly countless amazing recipes that incorporate meat and I was not even sure where to start.
(image from www.epicurious.com, photo by: Romulo Yanes)Then...I found this recipe on www.Epicurious.com. This sounds delicious, soothing and warming. Being that January is also National Soup Month (stew counts, right?!) and National Bread Machine Baking Month (you could make some fantastic homemade bread to go with this stew)...well...I thought that this would be the ideal recipe to share with you! Enjoy!
Beef Stew with Potatoes and Carrots
Gourmet December 2008
by Maggie Ruggiero
Yield: Makes 12 servings
Active time: 1 1/4 hr
Total time: 4 1/2 hr
This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they’re braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.
Ingredients:
For braised beef:
5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
1 head garlic, halved crosswise
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
For potatoes and carrots:
2 1/2 pounds small white boiling potatoes
1 1/2 pounds carrots
Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
Accompaniment: crusty bread
Preparation:
Braise beef:
Preheat oven to 350°F with rack in middle.
Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
Add vinegar and cook, stirring, 2 minutes.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
Cook potatoes and carrots:
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
Cooks’ note:
Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.
Please feel free to leave comments or let me know if you have any special recipes or resources that you would like to share with us during National Meat Month!
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