CLASSIC BEEF STEW
Got this recipe from Aimee at Evolution Catering after taking a Stews and Soups class.. this stew was just tasty and flavorful and easy... the secret is in the browning !!
Ingredients
- Stewing beef, trimmed
- onions
- garlic
- celery
- carrott
- 1/2 bottle red wine
- beef broth
- root veggies (potatoes, turnip, carrrots)
- bay leaf
- fresh herbs (thyme, rosemary or sage)
- salt
- pepper
Preparation
Step 1
Remember, tough meat cooks better for stew. So, trim up the meat and pat it dry before browning.
Brown in a hot pot with canola oil on the bottom - pan should be hot and sizzly so the meat browns well. Brown in small batches and put in a bowl as completed.
When meat is browned - add onions, celery and garlic. Cook till there is a deep aroma of fragrant browning vegetables. Add red wine, keeping pan hot and reduce the wine and scrape up the bits in the pan.
Add the meat.. put in a roasting pan with herbs, salt and pepper. Bake covered at 327-350 for 90 minutes.
Add potatoes, carrots, turnips and cook for an additional 30-45 minutes.
Thicken with cornstarch and water ... add to pan and bake another few minutes till thick.
Stew is best served the next day !!