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Fri, Jan. 7th, 2011, 01:53 pm
savorynotes: Beef stew

1 eye round roast, cut into 1″ chunks
1/4 cup of flour
3 tbsp olive oil
1 large onion, diced
2 large carrots, diced
2 stalks of celery, diced
3 cloves of garlic, finely chopped (I LOVE garlic. If you don’t, then feel free to cut back to 1 or 2 cloves)
1 bay leaf
1 tbsp thyme
1 cup of red wine
1 1/2 cups of beef broth (I always use low sodium)
1, 14 oz. can of diced tomatoes
1 cup of sliced mushrooms
4 potatoes, diced

-The first thing we need to do, is brown the meat. So coat the chunks of roast in the flour, and heat the olive oil in the bottom of the pan. You might have to brown the chunks in batches, because you do NOT want to overcrowd the pot. If you do, you’ll end up STEAMING the meat, instead of BROWNING it.
-This is indeed, good stuff, aka- “Fond.” These little brown bits are going to add a layer of caramelized, smoky goodness to everything. Add the carrots/celery/onion/garlic on top of this, along with the bay leaf, thyme, and add a pinch of salt.
-After sweating the veggies, add the meat back to the pot, and add your wine, broth, and can of tomatoes. Use a wooden spatula or whisk and (gently, but effectively) scrape the bottom of the pan to release all of the brown bits.
-Cover, and cook on medium/low for 2 hours, stirring occasionally (and gently scraping the bottom to make sure nothing burns). After the 2 hours has gone by, add the mushrooms, and the potatoes, and cook for an additional 35 mins.