Рецепт Beef Stew
My mom used to make the best beef stew, of course she still does next to mine. I loved all the large pieces of vegetable and the pieces of beef just falling apart. Then to dip some delicious buttermilk biscuits in the gravy…it was pure heaven. It always warmed us up on those cold winter days. To this day, when I taste beef stew, I am drawn back to my child.
3-4 tablespoons of extra virgin olive oil (or fat rendered for 3 slices of plain bacon)
1 extra-large onion, diced
2 carrots sliced in 1-inch-thick chunks (on the bias if you want to be fancy)
2 celery stalks also sliced in 1-inch-thick chunks
4 cloves of garlic, smashed
2 dried bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
3 1/2 pounds of beef stew meat (cut into 2 inch cubes)
1/4 cup flour
salt and pepper
1/2 cup red wine
1/2 cup beef broth
3 tablespoons tomato paste
4 teaspoons Worcestershire sauce
In a large dutch oven, onion, carrots, celery, garlic, bay leaves, thyme and rosemary in oil (or fat) over medium heat for 5-10 minutes until onions just turn translucent. Remove veggies to a bowl with slotted spoon leaving as much oil in the pot as possible.
In the meantime, place flour and salt and pepper (to taste) in a plastic bag along with the meat. Shake until meat pieces are well-coated. Place into the pot that you’ve just removed the veggies from and cook until pieces are very well browned and no pinkness is left. Don’t disturb to much during cooking.
When meat is nicely browned, deglaze the pan with the wine, then add in veggies, tomato paste, and Worcestershire sauce.
Bring to a simmer and then reduce heat to low and cook, covered, for three hours. Remove bay leaves, thyme springs, and adjust seasonings before serving.
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