ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
WINTERTIME BRAISED BEEF STEW
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
BEEF ESSENTIALS: MILK BRAISED BEEF STEW
Braising beef in milk is a very Italian thing to do. When I was just a lad, my Aunt Josephine used to make a very similar recipe to this one. It's difficult to describe the flavor of this dish... You have the sweetness of the milk, combined with the flavor notes of the beef, onions, and mushrooms. So, Yummy. So, you ready......
Provided by Andy Anderson !
Categories Beef
Time 2h20m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: Cooking with milk always presents its little problems. For example, the milk solids tend to separate and curdle during the cooking process. I've done two things to improve your chances of success. 1. We are going to pay very close attention to temperature. 2. I changed the traditional recipe from 100 percent milk to 75 percent milk, and 25 percent cream. The additional fat will help to stabilize the milk.
- 3. Gather your ingredients.
- 4. Place a rack in the bottom position, and set the oven to 320f (160c).
- 5. Toss the beef with a mixture of flour, salt, and pepper.
- 6. Add the oil to a heavy-bottom pot over medium-high heat.
- 7. Add the beef in batches and brown on all sides.
- 8. Chef's Note: Remove the beef and reserve.
- 9. Add the mushrooms and onions to the pan, and sauté until the mushrooms begin to brown, and the onions soften, about 8 - 10 minutes.
- 10. Chef's Note: You may need to add a bit more oil to the pot.
- 11. Chief's Tip: As the veggies are sautéing, season with a bit of salt and pepper.
- 12. Reduce the heat to medium low, and then return the beef to the pot.
- 13. Stir the beef with the veggies, and allow to cook for 4 - 6 minutes.
- 14. Slowly add the milk and cream to the pot.
- 15. Bring the mixture up to a light simmer.
- 16. Cover the pot, and place in the preheated oven for 1 hour.
- 17. After 1 hour, reduce the oven temperature to 250f (120c), partially uncover the pot, and bake for an additional hour.
- 18. Remove from the oven, and allow to rest for 10 minutes.
- 19. Chef's Tip: Do a final tasting, and season, if necessary.
- 20. PLATE/PRESENT
- 21. Serve with some yummy mash potatoes, or over pasta. Enjoy.
- 22. Keep the faith, and keep cooking.
BRAISED BEEF STEW
Make and share this Braised Beef Stew recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large Dutch oven or stockpot.
- Season the flour with salt and pepper.
- Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
- Brown the beef very well on all sides, then remove to a plate.
- Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
- Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
- Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
- Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
- Mix well, and bring to a simmer.
- Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
- Add the carrots and potatoes.
- Season with salt and pepper to taste.
- Cook for 30 minutes more, or until veggies are tender.
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