I like to make a double or triple batch for eating, sharing and freezing. I would share my lentil soup recipe but it was a bit off the cuff.
Beef Stew (Cook's Illustrated)
Makes 6-8 servings
3 lb. Beef chuck, cut into ½ inch cubes
1 ½ teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium-large onions, chopped coarse (about 2 pounds)
3 garlic cloves, minced
3 tablespoons flour
1 cup full-bodied red wine
2 cups chicken stock or low-sodium chicken-flavored broth
2 bay leaves
1 teaspoon dried thyme leaves
6 small boiling potatoes, peeled and halved
4 large carrots, peeled and sliced ¼ inch thick
1 cup frozen peas (6 ounces), thawed
¼ cup minced fresh parsley leaves
1. Heat oven to 200 degrees. Place beef cubes in large bowl. Sprinkle with sale and pepper; toss to coat. Heat 2 tablespoons of the oil over medium-high heat in large nonreactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tablespoon of oil if needed. Remove meat and set aside.
2. Add onions to now empty kettle; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté about 30 seconds longer. Stir in flour; cook until lightly colored, 1 to 2 minutes. Add wine, scarping up any browned bits that may have stuck to kettle. Add stock, bay leaves, and thyme; bring to simmer. Add meat; return to simmer.
3. Cover and place in over; simmer about 1 hour. Remove kettle from oven, add potatoes and carrots, cover and return to oven. Simmer until meat is just tender, 1 ½ to 2 hours. Remove stew from oven. (Can be cooled, covered, and refrigerated up to 3 days.) Add peas and allow to stand 5 minutes. Stir in parsley, adjust seasonings, and serve.
Tip: I find the stew sometimes needs a dash of red wine vinegar to make the flavors really dance.
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