Thursday, April 14, 2016
The Ultimate Beef Stew
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
By Rheanna Kish and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: February 2015
Prep time 50 minutes
Total time 2 hours 30 minutes
Portion size 6 to 8 servings
1/4 cup (35 g) all-purpose flour
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1.5 kg well-marbled boneless beef blade roast, cut in 1-inch (2.5 cm cubes)
3 tbsp (42.6 g) butter
1 tbsp (15 mL) vegetable oil
2 ribs celery, diced
1 onion, diced
2 tbsp (30 mL) tomato paste
1/2 cup (125 mL) dry red wine
450 g mini white potatoes, scrubbed and quartered
3 large carrots, cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
10 sprigs fresh thyme
6 sprigs fresh parsley
2 bay leaves
3 cups (750 mL) sodium-reduced beef broth
1/2 tsp (2 mL) Worcestershire sauce
3/4 cup (175 mL) pickled cocktail onions, drained and rinsed
3/4 cup (137 g) frozen peas
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
Nutritional Information per each of 8 servings: about
cal 498 pro 40g total fat 27g sat. fat 11g
carb 21g dietary fibre 3g sugar 4g chol 122mg
sodium 780mg potassium 731mg
calcium 6 iron 35 vit A 74 vit C 18