-------------------------
Wall Street Stew (Made from the best stock around)
3 pounds boneless beef blade or chuck roast, cut into 1 1/2”-2” cubes
Coarse salt
Freshly ground black pepper
1/3 cup flour
3 tablespoons vegetable oil, divided use, more as needed
1 large onion, sliced
6 cloves garlic, chopped
½ cup red wine
2 cups beef stock
1 cup water
1 tablespoon light soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 can (28 ounce size) peeled tomatoes, crushed
¼ cup chopped fresh parsley
1 sprig fresh rosemary
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon sweet paprika
1 pound red potatoes, peeled and cut into 1-inch pieces
4 carrots, peeled and sliced into ½-inch coins
2 stalks celery, peeled and cut on the diagonal into 1-inch pieces
Fresh parsley sprigs, as garnish
Fresh rosemary, as garnish
Season beef cubes liberally with salt and pepper. Dredge in flour and set aside. Heat oil over medium-high heat in large Dutch oven. Brown beef in batches, turning after a couple of minutes to brown evenly. Remove cubes to dish and repeat with additional oil as needed.
Heat oven to 275°.
Add 1 tablespoon oil to pot. Add onion and garlic, and cook, stirring constantly, until onion is fragrant, about 4 minutes. Take care that garlic does not burn. Return beef and any accumulated drippings to pot. Stir in wine, beef broth, water, soy sauce, Worcestershire sauce, vinegar, and tomatoes with their juice. Bring to a boil over high heat. Add parsley, rosemary, thyme, basil, oregano, and paprika. Reduce heat to low. Cover and bake in oven until beef is just tender, about 2 hours.
Add potatoes, carrots, and celery. Stir gently, cover and continue cooking until beef and vegetables are tender, about 45 minutes to 1 hour more. Remove from heat and let rest for 30 minutes. Skim any fat from surface, check seasonings and serve immediately. (Stew may be refrigerated upon completion; remove fat from surface before heating to serve)
0 comments:
Post a Comment