Monday, October 17, 2011

Beef Stew

This past weekend we made some really tasty dishes, so I will be posting them for you. And I finally remembered to take pictures too!

First off is Beef Stew. This stew is thick and hearty. It is what a fall stew should be. And I don't trim the fat from the meat, because I like those fatty pieces that you get, it makes the stew so much better.

And if you have extra rye bread sitting around, butter it up and eat it with this stew, because it is delicious.

Adapted from Brown Eyed Baker

Hearty Beef Stew

Serves to 6 to 8

1 lbs. bison ribeye steak, cut into 1 1/2 in. cubes
Salt and ground pepper
2 tablespoons grapeseed oil, divided
1/4 teaspoon salt
2 medium onions, chopped (about 2 cups)
5 medium garlic cloves, minced
3 tablespoons unbleached all-purpose flour
1 cup dry red wine
4 cups homemade chicken broth, divided
2 bay leaves
1 teaspoon dried sage
1 teaspoon dried rosemary
3 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots (about 1 lb.), peeled and sliced 1/4 in. thick
1/4 cup pearled barley
1 cup rye bread crumbs
1 c. frozen peas

1) Dry beef throughly and season generously with salt and pepper.

2) Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat. Add meat so that pieces are not touching and cook not moving until brown (about 2-3 min). Use tongs and rotate pieces until all sides are browned (about 5 additional min.). Transfer beef to medium bowl.

3) Reduce heat to medium and add remaining 1 tablespoon oil to now empty pan and swirl to coat bottom. Add onions and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins). Add garlic and continue to cook for 30 sec. Stir in the flour and cook until lightly colored (1-2 min.). Add wine, scraping the bottom and stiring until thick and flour is dissolved.

4) Gradually add 2 cups of broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to low, and cover. Simmer for 1 hour.

5) Add potatoes, carrots and barley and additional 2 cups of broth, leave uncovered, increase heat to medium and cook for additional hour. (After adding the carrots and potatoes is when I added in the bread crumbs whether or not to add this would be based on personal preference and how thick or thin you like your stew sauce!)

6) Add the peas, reduce heat to low, cover and simmer for 5 min.

7) Discard bay leaves, adjust seasoning and serve immediately.

1 comment:

  1. Thanks for the recipe -- I may use it and add 3 turnips since I had them in my CSA share this week. I'm enjoying catching up on all your posts (especially pictures of Leo!).