Stewing

beef-stewTomorrow night we are having friends for dinner and so the idea was to make something nice and wintery that can be made in advance and so husband and I decided on beef stew.

He used to make this when he was single [years ago] and pulled out his old recipe for a test run last week.

It was not as good as he remembered it.

So he found this new recipe, we shopped for the ingredients yesterday and today is beef stew cooking day.

I also found a recipe for roasted garlic and onion cream soup for an appetizer and we will try that too – may as well go for high-cal all around.

Here is the recipe we are trying [in all honesty I should say “he” as husband is doing the cooking] –

Beef stew with shitake mushrooms and baby vegetables:

The stuff in it:

  • All purpose flour
  • 6 tablespoons (3/4 sticks) butter
  • 3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
  • 2 large onions, chopped
  • 1/4 cup tomato paste
  • 3 cups dry red wine
  • 2 14 1/2-ounce cans beef broth
  • 1 tablespoon dark brown sugar
  • 1 1/2 pounds baby red-skinned potatoes, quartered
  • 30 baby carrots, trimmed
  • 12 to 14 ounces baby pattypan squash, halved ***
  • 1 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
  • 3 tablespoons chopped fresh marjoram or 1 tablespoon dried

          *** we could not find those, damn it, we are subbing parsnips and turnips

 

The prep:

Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirring occasionally.)

I’ll let you know how it goes….

– recipe from Bob Appetit, courtesy of epicurious

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2 responses to “Stewing

  1. The cooler weather has me in the kitchen where it’s warm, cooking up a storm.

    This recipe looks delicious. How did it turn out?

  2. It turned out great.

    Actually, it is better to cook this a day ahead and heat it up. We tasted it right after it was done & the marjoram was overwhelming. We were like – uh oh.

    The next day, it had blended better & the flavor was excellent.

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