Seared Beef Stew
This is a simple recipe for a delicious beef stew, which is a perfect comfort food for a cold winter's day and will be served at the first Barony Beyond the Mountain Cooks Guild meeting on November 10th, 2007.
Prep time: 30 minutes
Cook time 2 hours
Mirepoix (pronounced mir-ˈpwä) is a mid 18th century French term for a base of sauteed aromatic vegetables which is used for soups and stews. Traditionally mirepoix is made up of two parts onions, one part carrots, and one part celery.
In a large stockpot (20-qt), melt the butter over a medium heat.
Add the cut carrots, celery, and onion, sauté until onions are translucent.
Add the parsley, basil, thyme, and oregano
Remove from mirepoix from the stockpot, leaving the liquid.
Increase temperature to medium high
add a couple of pinches of kosher salt
Add 1/2 the cubed beef and brown well
Add remaining beef and brown.
stir in 1/2 tablespoon of black pepper- (we add the pepper at this point because if you add it before browning, you will simply burn the pepper)
and cook for 1 minute
de-glaze the pan with the red wine
stir in the mirepoix
Add the garlic
stir in the potatoes
add enough water to cover the meat.
add the bouillon cubes (dissolve in warn water before adding)
Bring to a boil
Once the pot boils, reduce to a simmer and cover.
after an hour check for taste and season with salt and pepper
After two hours check the potatoes for doneness. Meat should be fork tender.
If the stew is not thick enough, you can add arrowroot or cornstarch mixed in warm water to the stew to thicken.
Serve in your favorite period bowl or for a more dramatic effect serve in a bread bowl. Garnish with a sprig of parsley.
5-7 lb. Beef- cut into 1" cubes, and warmed to room temperature- Use a well marbled beef roast, such as eye of round
2 pounds of carrots- cleaned and cut into 1/4" thick coins (For a fancier appearance, cut the carrots on a bias)
2 pounds of celery- cut into 1/2" pieces
4 pounds of onions (or leeks)
3-4 lb. potatoes- cubed
3 cloves roaster garlic- finely minced
8-oz. unsalted butter (2 stick) at room temperature
1 cup of a good red wine
5 beef bouillon cubes, dissolved in water
Herbs & Spices: 2-oz. parsley, 2-oz. basil, 2-oz. thyme, 2-oz. oregano,
Spices: fresh ground black pepper, kosher salt
Arrowroot or cornstarch to thicken as desired