Beef Stew

The other day, I knew I was getting out of class early and Aaron was off of work, so I wanted to cook something.  Not only did I want to cook something, I wanted to cook something I have never cooked before.  For some reason, beef stew popped in my head.  I have never ever cooked with beef in this way, and so I thought this was a fantastic idea!  When it comes to hearty meals or southern style meals, I turn to two people Paula Deen or Tyler Florence.  Tyler Florence had an "Ultimate" recipe and while reading through it I saw that it required a dutch oven.  Well goodness gracious, I happen to have a dutch oven that I have never used before!  This seemed like the "Ultimate" recipe and dinner idea!

So believe it or not, but when making new things, I get SUPER nervous.   Thoughts run through my head like "what if the spices are wrong and it tastes funny" and "what if I don't cook it long enough and it's not done."  Oh and my favorite scariest thought "What if my husband doesn't like it?!"  Yikes!  So, that being said, I focus really hard on what I am doing and I happened to not take many pictures of the actual "cooking" part of this recipe.  Sorry!  If I cook it again (uh, which I will because it was freaking amazing), I will update this blog and add more pictures. 

Here is the recipe!  I halved the recipe because I have a medium sized dutch oven and not a huge crock-pot looking one. Enjoy cooking!

 

 

Beef Stew

(from Tyler Florence)

Ingredients:

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle

3 tablespoons butter

2 cups all-purpose flour

2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)

Sea salt and freshly ground black pepper

1 bottle good quality dry red wine (We used Syrah)

8 fresh thyme sprigs

6 garlic cloves, smashed

1 orange, zest removed in 3 (1-inch) strips

1/4 teaspoon ground cloves

2 bay leaves

2 1/2 cups beef stock

9 small new potatoes, scrubbed clean and cut in 1/2 (We used regular baking potatoes, and I just chopped them into smaller chunks)

1/2 pound carrots, peeled and sliced

2 cups frozen pearl onions, a large handful (We used fresh ones from produce section and peeled them.  They are so cute :P )

1 pound white mushrooms, cut in ½ (I omitted those because I’m not a mushroom fan...at all)

1/2 pound garden peas frozen or fresh

Directions

1.     Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

2.    While the pan is heating, arrange the flour on a large dish.

3.    Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat.

4.    Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches.

 

(**Something Tyler’s Ultimate has taught me in cooking is that over crowding the pan will decrease the temperature of the oil and the beef will not sear like it needs to.)

5.    Thoroughly brown all of the cubes on all sides.  The point is to mostly sear each side of the beef, not to completely cook the beef. Once all the meat has been browned remove it to a plate and reserve.

6.    Leave the oil and browned/fried excess flour in the dutch oven.

7.    Add the wine to the pan (it will bubble and create lots of smoke if you pour slowly, but the trick is to add the whole bottle fast and it will cool!) and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits.

Ina Garten always says to cook with a wine that you, yourself would enjoy drinking with dinner!

 

8.    Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock.

 

9.    Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

 

10. After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine.

11. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender.

12. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

13. To serve, place the stew in a soup bowl, garnish with parsley. Right before serving add a slice of Toasted Bread, half way submerged in the stew.  We used a three cheese asiago bread from where else but Harris Teeter.