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Chef Don's
Favorite Beef Recipes
Hearty Beef and Vegetable Stew
Serves 4-8 (think leftovers)
2 lbs. Stew Beef
1/2 lb. Bacon, chopped
Brown Beef Stock to cover (about 4-5 cups)
1 cup Red Wine
12 oz. Potatoes, cubed
6 oz. Baby Carrots
6 oz. Zucchini, large cubes
6 oz. Corn
6 oz. Roma Tomatoes, seeded & chopped
4 oz. Green Beans, tipped & halved
4 oz. Celery, sliced
4 oz. Asparagus, peeled & halved
4 oz. Onion, chopped
4 oz. Peas
3 oz. Turnips, sliced
1-2 Tbsp. Garlic
1 Tbsp. Thyme
1 tsp. Rosemary
2 Bay Leaf
2 Tbsp. Parsley
Salt & Pepper to taste
Oil as needed
1/2 - 3/4 cup of flour
Water as needed
Heat a large pot or Dutch oven over medium high heat
and cook the bacon until it is crisp and the fat is rendered. Remove
the bacon and put aside. Sear the beef in the bacon fat on all sides.
This should be done in small batches and the finished beef
removed from the pot. Add additional oil as needed. Add the onion,
turnips & carrots to the pot and cook until the onion is opaque
return the meat to the pot and add the potatoes, tomatoes, celery, wine
and stock and combine. Add the garlic, herbs and pepper, stir well. Add
a small amount of salt and stir. Bring to a boil, reduce heat and
simmer for about an hour. Remove any debris or scum that rises to the
top. Add the remaining vegetables and continue to simmer until the meat
is tender, about an hour. About twenty minutes before the stew is done
mix the flour and water together to form a thin paste. Create a well in
the stew. Add the flour to the pot whipping constantly. If desired
crumble the crisp bacon and add to the stew. Simmer for twenty minutes
adjust seasonings and salt. Serve with lots of crusty, soft bread. This
will, of course, taste better the next day. |
Brown Beef Stock
Yield: 1 Gallon
8
lbs. Beef
Bones
6 Qt. Cold Water
6
oz. Tomato
Paste
1 lb. Mirepoix
1
Sachet
d'Épieces
Oil as needed
Salt to taste
Preheat oven to 400°. Rinse the bones and put them onto a roasting
pan. Roast the bones in the oven until they are well browned. Place the
bones into a stock pot with the water and salt and bring them to a
simmer slowly. Skim the surface as necessary. Simmer for 5 hours.
Combine the mirepoix and the tomato paste and roast until well browned.
Add the Mirepoix and the sachet to the pot. Deglaze the roasting pan
with some of the stock and add to the pot. Simmer for 1-2 more hours.
Strain and cool. Save the bones and vegetables for a remouillage. |
Mirepoix
2 Parts
Onion
1 Part Carrot
1 Part Celery
Peel and Chop the Vegetables into large pieces.
Sachet d'Épieces
Parsley Stems
Thyme
Bay Leaf
Cracked Peppercorns
Cheesecloth
String
Place the spices in the middle of the cheesecloth
and make a pouch. Tie the cheesecloth with the string, be sure to cut
off enough sting to tie the bag to the handle of the pot so you can
remove it. |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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