Beef Stew

This recipe was given to me by a friend of mine and I thought I would share it with you. Although I am writing this from the UK originally it came from a friend of mine over in NYC!

You will need:

  • 1/2 Spanish Onion Diced
  • 1 Bottle of Cabernet Sauvignon-(I used Trader Jo’s Green Fin)
  • 2 cups of tender baby carrots
  • 30 bite-sized chunks of red-skinned potatoes
  • 10 ounces of sliced Cremini mushrooms
  • 1 Pound of cubed Chuck Steak
  • 1 ½ Cups of dry Barley pearls
  • 3 4” lengths of fresh lemon thyme
  • ½ stick of salted butter-or 2 -3 tablespoons
  • ¼ to ½ cup of Olive Oil
  • 2 full dry Bay leaves
  • 1 full bulb of chopped fresh garlic
  • 1-2 level tablespoons of Himalayan salt
  • a healthy pinch of Turbinado or cane sugar
  • and as much or as little fresh parsley as you desire
  • 1 tablespoon of beef stock slurry
  • Corn Starch
  • Pepper or Peppercorns to taste

Preparation Method:

  1. I suggest gathering all of your ingredients and have them staged so you can incorporate them into a rather large stew pot made of anything but aluminum.
  2. Take your cubed beef-it could the quality and cut of your choice-but I do think something with a bit of fat on it is preferable.
  3. Begin by uncorking your red wine and turn on some music conducive to cooking and taste a small smidgeon and let the bottle air out a tad bit.
  4. Slice/dice and chop your veggies. Remove the tiny leaves from the parsley and thyme stalks.
  5. Set all things aside and on medium heat add your cubed beef and a cup of wine.
  6. Cover and turn the beef every few minutes or until the wine reduces to about half.
  7. Set the skillet aside
  8. Turn your flame on the stew pot, add 4 cups of water and throw in your salt
  9. When the water is near boiling its time to introduce your ingredients and then the beef as well as the reduced wine and cover with the lid slightly askew for steam to release.
  10. Leave for about 20 minutes
  11. Give it a stir and add your beef stock slurry and add half of the wine left in the bottle.
  12. Leave for a few minutes when the wine has given in to the same temperature as the rest of the incorporated ingredients
  13. I like to think after about two hours, it would be ready for a taste
  14. I gauge the final stage by the potato,   if the potato skin still has a snap when I bite the skin then I am ready for thickening the liquid.
  15. I thicken the sauce by ladling out some ,about a cup
  16. Then whisk corn starch in until itis the consistency of molasses and the lumps are smooth
  17. Then add it back into the pot and swirl about until you have a gravy thickness you fancy
  18. Add the rest of the bottle of wine and then bring to the same temperature as the other liquid -without evaporating the flavour-just very quickly at this point-you want to maintain the wine flavour.
  19. Let your stew rest and then take all the cubed beef out and separate until it’s all stringy bits and mix well into the pot so there is an even distribution of strands.
  20. Serve with a garnish of shredded cheese, a dollop of double cream a pinch of parsley
  21. Serve with a glass of red wine and a  crusty bread

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1 Comment (+add yours?)

  1. Rupert
    Jan 31, 2012 @ 21:17:56

    Looks good I want to make some!

    Reply

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