Stew from Ina Garten (Barefoot Contessa)
Aug 29, 2006 18:58:43 GMT -8
Post by barbogold on Aug 29, 2006 18:58:43 GMT -8
:DBeef Stew from Ina Garten (Barefoot Contessa)
Parker’s Beef Stew
2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
2 whole garlic cloves, smashed (I used 4 large ones)
3 bay leaves
1 cup all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
The next day, preheat the oven to 300 degrees F.
Combine the flour, 1-tablespoon salt, and 1-tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large ovenproof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1-tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
Before serving, stir in the frozen peas, season to taste, and serve hot.
Barbo’s Notes:
I don’t like rosemary or bay leaves so I used everything mentioned but used fresh basil
In the marinade I put 1/3 c. wine vinegar and used Burgundy wine, as that’s what I had.
For the sun-dried tomatoes, I used our slow cooked tomatoes and they were fabulous ¾ c.
Used baby carrots and they were perfectly cooked. The yellow Yukon potatoes were perfect.
Because my stew beef wasn’t de-frosted we marinated for 8 hours today and I’m telling you this was probably one of the best stews we have ever had. I did everything the way Ina did with the few exceptions that I mentioned.
I was concerned that it wouldn’t be thick but oh it is very thick. Served it in bowls.
You can cut down on the olive oil if you wish, I didn’t. This makes one huge amount of stew 8-10 servings at least perhaps more. Jay is sooo happy he will have this while I am in Lake Tahoe.
Parker’s Beef Stew
2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
2 whole garlic cloves, smashed (I used 4 large ones)
3 bay leaves
1 cup all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
The next day, preheat the oven to 300 degrees F.
Combine the flour, 1-tablespoon salt, and 1-tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large ovenproof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1-tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
Before serving, stir in the frozen peas, season to taste, and serve hot.
Barbo’s Notes:
I don’t like rosemary or bay leaves so I used everything mentioned but used fresh basil
In the marinade I put 1/3 c. wine vinegar and used Burgundy wine, as that’s what I had.
For the sun-dried tomatoes, I used our slow cooked tomatoes and they were fabulous ¾ c.
Used baby carrots and they were perfectly cooked. The yellow Yukon potatoes were perfect.
Because my stew beef wasn’t de-frosted we marinated for 8 hours today and I’m telling you this was probably one of the best stews we have ever had. I did everything the way Ina did with the few exceptions that I mentioned.
I was concerned that it wouldn’t be thick but oh it is very thick. Served it in bowls.
You can cut down on the olive oil if you wish, I didn’t. This makes one huge amount of stew 8-10 servings at least perhaps more. Jay is sooo happy he will have this while I am in Lake Tahoe.
