VN Boards Archive

[VN Boards Archive]

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Topic: I've made a lot of beef stews but this recipe has some new ideas in it.

Terminius_Est Title: Moon River Posts: 40,732 Registered: Feb 27, '02 Extended Info (if available) Real Post Cnt: 40,160 User ID: 651,096	Subject: I've made a lot of beef stews but this recipe has some new ideas in it.
	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. Cooksâ€™ 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. My note: True about so many things, especially meatloaf -----signature----- There is no emotion, there is peace. There is no ignorance, there is knowledge. There is no passion, there is serenity. There is no chaos, there is harmony. There is no death, there is the FORCE. Sci/Fi Bookshelf http://tinyurl.com/2z8u9h
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Nyxxie Title: Posts: 0 Registered: ???? Extended Info (if available) Real Post Cnt: 0 User ID: 584,056	Subject: I've made a lot of beef stews but this recipe has some new ideas in it.
	interesting tips there When I make spatzas with roast I add vinegar to the gravy, its really tasty that way. -----signature-----
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