Smoky beef stew with blue cheese and chives

By brdazuzu

Ingredients

• 2 T vegetable oil
• 4 pounds beef chuck, trimmed fat, and cut into 1 1/2 inch pieces
• 4 strips hardwood smoked bacon, chopped
• 2 large onions, peeled and cut into 1/2 in wedges
• 1 t salt
• 1 T smoked paprika
• 1 t chipotle chile powder
• 2 bottles (750 ml each) dry red wine
• 2 pounds russet or yukon gold potatoes, peeled and cut into large pieces
• 1 pound carrots, peeled and cut
• 1 T butter
• 1/2 C crumbled blue cheese
• Black pepper
• 1/4 C minced chives

Preparation

Step 1

Heat a heavy, large, casserole or Dutch oven over med-high heat. Add 1 T oil. When hot, add 1/4 of the beef. The first piece should sizzle when it hits the pot, if it doesnt, remove it and wait for the oil to get hotter. The pieces should not touch, you want plenty of room so the juices will evaporate quikly and the meat can brown. Cook until well browned and a bit crusted, about 5 min each side. Theyre ready to turn when they release from the pot easily. Transfer meat to a bowl and repeat with remaining meat and oil for a total of 5 batches. This takes about 1 hour.

Preheat oven to 350. Add bacon to pot and cook until fat renders and bacon starts to brown. Transfer bacon to bowl with beef. Add oinion to pot and stir in 1 t salt. Cook until onions are soft - about 2 min. Transfer onions to bowl with beef. Add flour to pot and cook until it starts to turn golden brown and smells like a piecrust - about 2 min. Add smoked paprika and chipotle powder and cook until fragrant - about 30 seconds.


Add wine and increase temp to high. Scrap up any browned bits. Add reserved beef, bacon, and onions. Bring mix to a boil. Cover and bake until meat is tender - about 1 1/2 hours.

Return pot to stove. Add potatoes and bring to a boil. Add carrots and bring back to boil. Adjust heat to maintain a simmer. Cook uncovered until veggies are tender - about 30 min. Stir in butter and salt to taste. Serve hot and garnish with blue cheese, pepper, and chives.