Recipe by Lori Ross
The most well known and much maligned is beef stew. Badly prepared beef stew is agony but good beef stew is rapture! This is the beef stew we served aboard on our way to Bermuda. After several years of trying to “doctor” Dinty Moore Beef Stew, this version was a revelation and it still tastes terrific, even at the dock!
Serves 6 to 8
2 pounds chuck roast, cut into 1 1/2-inch cubes
1 ½ tsps each of salt and pepper
3 tbsps vegetable oil
2 medium onions, chopped (about 2 cups)
3 minced cloves garlic
3 tbsps flour
1 cup red wine
2 cups beef broth or stock
2 bay leaves
1 tsp dried thyme
6 potatoes, boiling peeled and halved
4 large carrots sliced 1/4-inch thick
½ cup fresh parsley, minced
· Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat.
· Heat 2 tbsps of the oil over medium-high heat in large non-reactive soup kettle; add beef to kettle in two separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining tbsp of oil if needed. Remove meat and set aside.
· 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, scraping up any browned bits that may have stuck to kettle.
· Add stock, bay leaves, and thyme; bring to simmer.
· Add meat; return to simmer.
· Cover and simmer about 1 hour.
· Add potatoes and carrots, cover and simmer until meat is just tender, 1 1/2 to 2 hours
· Stir in parsley, adjust seasonings, and serve.
Replace potatoes and carrots with:
· Mushrooms and pearl onions , or
· Tomatoes, Orange Zest and Olives, or
· Tomatoes, Cinnamon, and Cloves