Scrumptious Beef Stew

As the new year kicks off I spent a little time reviewing what other cooking blogs offer and I noticed a trend in CulturEatz. These blogs feature exotic foods "outside your comfort zone". A couple of these sites are very interesting and great fun but when I researched the top 20 googled recipes for 2018 - they were the everyday basics: i.e. Beef Stroganoff,

Pork Chops, Meatloaf, Chicken Parmesan, Scalloped Potatoes, Lasagna and of course

Beef Stew.

I am a huge fan of exotic foods and have posted a few of these dishes already.

During 2019, I will offer more exotic dishes; however, my recipes will be easy-to-make versions of an international dish; whereby, you can experiment with unique flavors, without having to stock an international section in your dry goods pantry.

Since Beef Stew is a classic winter favorite I wanted to share my recipe that took a few years to come about and is one that my husband absolutely loves.

I hope you will give it a try.

Ingredients:

1-2 lbs. boneless beef chuck - cut into 2" chunks

1/4 cup flour - reserve 1 large tablespoon

salt & black pepper

16 oz. San Marzano Peeled Tomatoes

2 Tbsp. Balsamic Vinegar Glaze

4-5 large carrots - chopped into large chunks

4 large stalks celery - chopped

2 large leeks - chopped

1-2 cups sweet potatoes and Yukon gold potatoes - peeled and cut into large chunks

4 Tbsp. olive oil

2 Tbsp. beef demi glaze (I do not recommend beef bouillon as it is very salty)

8 oz of soft red wine - pinot noir or red zinfandel

2-3 cloves (trust me - they are great)

2-3 bunches of fresh rosemary - leaves removed / chopped

2-3 bunches of fresh thyme - leaves removed / chopped

4 large bay leaves

low sodium beef stock

Optional - chopped small yellow onion

Optional - 1 large clove garlic chopped

Optional - chopped fresh parsley for topping each serving

Directions:

Preheat oven to 300 degrees

Cookware recommended is a large cast iron enamel stew pot or large dutch oven.

Lightly season the beef with salt and pepper then drop each piece into the flour and shake off all excess.

Heat 2 tbsp. olive oil on medium high heat. When the oil is very hot drop in the beef chunks being careful not to over crowd. Sear the beef on each side for 2 minutes. You may need to do 2-3 batches of the beef. Remove all the beef and set aside.

Add 2 tbsp. olive oil into the pot and lower the heat to medium low. Add in the carrots, celery, leeks, cloves, bay leaves (onions, garlic if adding) and the chopped herbs. Season generously with salt & black pepper.

Cover the pot and cook on medium low for 10 minutes.

After 10 minutes remove the lid and scrape the bottom of the pot stirring the vegetables several times. It may appear that the bottom of the pot is burned but it is not. This is caramelization and it will add great flavor to the dish. Gently stir and lift some of this crustiness up mixing into the vegetables.

Once you have incorporated - add 1 large heaping tablespoon of flour into the pot and stir allowing the vegetables to get coated. Cook for 2 minutes while stirring.

Quick Tip - adding too much flour may make the stew too thick.

Add next the red wine and allow the wine to get the rest of the caramelization off the bottom of the pot while stirring. After a couple of minutes add the peeled tomatoes, potatoes, balsamic vinegar glaze and the beef demi-glaze and give it all a stir.

Next add the beef back into the pot. Then pour enough beef stock to cover the meat by an inch.

Put the lid back onto the pot and place into the oven for 2 1/2 hours.

Allow the beef stew to rest a few minutes before serving.

ENJOY!