Best Beef Stew
October 06, 2013
Categories: Comfort Food, Dinner, Main Dish, Soups/Stews, Beef, Stewing Beef, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Sunday Dinner, Oven Bake, Stove Top, High Protein, No Eggs, Non-Dairy, Wine, Make it from scratch, Turnips more
"This originally is from Cook's Illustrated, but I have tweaked it a wee bit to suit our tastes and what is available in our area. If you can get pearl onions, use them instead of an onion. Add potatoes if you like."
- Serving Size: 1 (382 g)
- Calories 345.9
- Total Fat - 22.7 g
- Saturated Fat - 9.6 g
- Cholesterol - 158 mg
- Sodium - 327.8 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 4.3 g
- Sugars - 7.1 g
- Protein - 14.7 g
- Calcium - 422.8 mg
- Iron - 5.4 mg
- Vitamin C - 25.7 mg
- Thiamin - 0.2 mg
Adjust oven rack to lower middle position and heat oven to 300F; combine garlic and tomato paste and set aside.
Pat meat dry with paper towels; do not season.
Heat 1 tbsp oil in heavy bottomed dutch oven over high heat until just starting to smoke.
Add half of the beef and cook until well browned on all sides about 8 minutes, reducing heat if oil begins to smoke or fond begins to burn.
Transfer meat to plate and repeat with the rest of the meat and 1 tbsp oil, leaving meat in the dutch oven.
Reduce heat to medium and add the first batch of meat to the pot; add onions and carrots and stir to combine with beef.
Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, about 2 minutes; add garlic/tomato paste mixture and cook, stirring constantly for 30 seconds.
Add flour and cook, stirring constantly until no flour remains (about 30 seconds).
Add wine slowly, scraping bottom of pan to loosen any browned bitties.
Increase heat to high allow wine to simmer to simmer until thickened and slightly reduced (about 2 minutes).
Stir in broth, bay leaf and thyme; bring to a simmer, cover and transfer to oven and cook about 1 1/2 hours.
Remove pot from oven and discard bay leaf.
Skim any fat from surface of stew; if using pearl onions, add now and cook 15 minutes on the stove top.
Meanwhile, sprinkle gelatin over water and allow to soften for 5 minutes.
Increase heat to high, stir in softened gelatin and peas; simmer until gelatin is fully dissolved and stew is thickened (about 3 minutes).
Season with salt and pepper to taste and serve.
Tips & Variations
No special items needed.