Comfort Essentials Heartwarming Beef Stew Recipes

ULTIMATE BEEF STEW

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.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

COMFORT ESSENTIALS: HEARTWARMING BEEF STEW

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This is the kind of recipe that you make when you want to spend a bit of time in the kitchen. I can spend a day in the kitchen any season; however, I especially love being in the kitchen in the cold days of Winter... I will make hearty stews and soups, and bake lots of bread. Let the winds howl, and the snows come, I am comfortably ensconced in my secure kitchen.
• 3. Chef's Tip: To give the beef a bit more depth, place the cubed beef in a small bowl and add a bit of red wine, then cover, and place in the fridge for an hour or two. It really makes a big difference.
• 4. Gather your Ingredients (mise en place).
• 5. Add the chicken stock to a saucepan.
• 6. Chop up the mushroom stems, and add to the stock.
• 7. Lightly simmer for 20 minutes.
• 8. Strain out the mushroom stems, and reserve.
• 9. Add the diced bacon to a heavy-bottomed pot, over medium-low heat.
• 10. Cook until the bacon begins to crisp and renders out all its fat, about 6 - 8 minutes.
• 11. Remove the bacon from the pot with a slotted spoon, drain on paper towels, and reserve in a large bowl.
• 12. Raise the heat to medium, add the onions to the pot, and cook in the bacon grease until softened (not browned), about 5 - 6 minutes.
• 13. Remove from the pot with a slotted spoon, and add to the bowl with the bacon.
• 14. Add the mushrooms to the pot, and cook until they begin to soften, and start to brown, about 15 - 18 minutes.
• 15. Remove from the pot, and add to the bowl with the other reserved ingredients.
• 16. Place a rack in the bottom position, and preheat the oven to 265f (130c).
• 17. Add a bit of salt and pepper to the flour, and coat the beef cubes with the mixture.
• 18. Chef's Note: If needed, add a tablespoon or two of sweet, unsalted, butter (or duck fat) to the pot, to supplement the bacon grease.
• 19. Increase the heat to medium-high, and add the beef cubes in two batches, until nicely browned on all sides, about 6 - 10 minutes per batch.
• 20. Chef's Note: On the second batch, if the pot needs more fat, add another tablespoon or two of sweet, unsalted, butter, or duck fat.
• 21. Add the beef to the bowl with the onions, bacon, and mushrooms.
• 22. Reduce the heat to medium, add the sherry, and use a wooden spoon to scrape up the fonds that developed while browning the beef.
• 23. Add the stock and mustard, and mix to combine.
• 24. Return the bacon, onions, mushrooms, and beef to the pan, then stir to combine.
• 25. Bring the pot to the boil, and then place, covered, into the preheated oven.
• 26. Cook until the beef is fork tender, about 1.5 - 2 hours.
• 27. Chef's Note: If you are adding additional veggies, like carrots, add them to the pot about 45 - 60 minutes before fully cooked. If you are adding potatoes, place them in the pot about 30 minutes before the beef is fully cooked.
• 28. Open the oven, stir in the red wine, then cover, and allow to cook for an additional 5 minutes.
• 29. Do not forget to taste, and adjust for proper seasoning.
• 30. PLATE/PRESENT
• 31. Serve while nice and hot. Enjoy.
• 32. Keep the faith, and keep cooking.