Been on a beef stew high lately. I posted a Chinese beef stew awhile back and now I have a Western beef stew. When I saw this recipe, it was love at first sight. After I tried it, the whole family fell in love with it! So this is going here. I found this recipe on onceuponachef.
- 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1-1/2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth (I like the Pacific organic brand)
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1-1/2 teaspoons sugar
- 4 large carrots, peeled and cut into one-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- Fresh chopped parsley, for garnish (optional)
- Preheat oven to 325°F with rack in middle.
- Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
- Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
- Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.
This was a surprisingly good recipe! I was looking for a simple recipe for a side dish to go with steaks and found this from thekitchn. Here’s the recipe.
1 pound new potatoes, scrubbed
4 cups water
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 oil-packed anchovy fillet
1 1/2 tablespoons finely chopped parsley (or dill, mint, or a mixture of herbs)
Additional salt, if needed
Place the potatoes, water and salt in a medium pot with a lid and bring to a boil over medium-high heat. Lower heat and simmer uncovered for 10-15 minutes, or until the tip of a knife pierces easily through one of the larger potatoes.
While the potatoes are simmering, place the butter and anchovy in a small bowl. Use a fork to mash them together, until the anchovy is in small flecks throughout the butter.
When the potatoes are done cooking, drain them in a colander and return them to the still-warm pot. Add the anchovy butter and herbs, and cover pot. Move pot around in a circular motion, so that the potatoes tumble around and are coated completely in the butter and herbs. Depending on the saltiness of your anchovy, you may need to add more salt. Taste a potato and add 1/4 teaspoon salt (or more) if needed. Serve warm.
- Fingerling or another type of small, creamy potato can be substituted for new potatoes.
Taken from allrecipes.
Makes 4 servings.
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
1 cup milk
salt and pepper to taste
- Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
- In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.
Taken from Eat, Live, Run blog.
2 large russet potatoes
4 T butter, softened
1/4 cup whole milk
1 tsp salt
1/2 tsp pepper
for mushroom gravy:
1 T butter
1 lb sliced mushrooms
1 shallot, minced
1/4 cup flour
1 cup chicken stock (or vegetable stock)
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 cup cream (optional but highly recommended)
Peel and slice the potatoes. Bring a large pot of water to a boil and cook the potatoes until fork tender, about thirty minutes. Drain and then place the potatoes back into the pot and mash with a potato masher or large fork. Add the softened butter, milk, salt and pepper and continue mashing until smooth. Place in an ovenproof dish and keep warm in the oven until ready to eat.
Heat the tablespoon of butter in a large skillet over medium high heat. Add the shallot and cook until tender, then add the mushrooms and continue cooking until soft and juicy. Sprinkle with salt, pepper, dried thyme and flour and toss to coat well.
Cook for another four minutes, stirring constantly. Then, slowly pour in the stock and whisk over medium heat until thickened (about three minutes). Add cream and additional salt to taste. Serve warm over the potatoes.