Yield about four to six primary course servi
- Vegetable oil for searing
- Flour for dredging
- 2 1/2 pounds beef chuck, reduce 2-inch cubes
- Kosher salt and freshly ground pepper
- two tablespoons unsalted butter
- 2 medium onions, reduce sixths
- 5 cloves garlic clove, minced
- 1 tablespoon tomato paste
- 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
- 6 sprigs parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 -1/4 pounds medium red taters, quartered
- 4 medium carrots, reduce 2-inch pieces
- 2 celery stalks, reduce 2-inch pieces
- 7 canned whole, peeled tomato plants, gently crushed
- 1 tablespoon dark wine vinegar
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Heat a sizable Nederlander oven having a tight-fitting lid over medium-high temperature. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour on a plate or bit of wax paper. Season half the beef generously with pepper and salt, then dredge within the flour. Get rid of the surplus flour, and increase the pan. Saute the meat, uncovered, stirring only from time to time, until well-browned, 8 minutes. Utilizing a slotted spoon, transfer the beef to some plate. Repeat using the remaining beef. Discard the oil and eliminate the pan.
Preheat the oven to 275 levels F. Return the pot towards the stove and melt the butter over medium high temperature. Add some onion and prepare, stirring, until gently browned, about a few minutes. Add some garlic clove and prepare, stirring, until aromatic, about one minute. Add some tomato paste and prepare, stirring, until gently browned, about one minute more. Return the beef towards the pot and add some water or broth, and produce to some simmer. Using a bit of kitchen twine, tie together the parsley, thyme. and bay leaves and add some bundle towards the pot. Season with 2 teaspoons pepper and salt to taste. Cover and transfer towards the oven. Stew the meat until tender, about 1 1/2 hrs.
Take away the Nederlander oven in the oven. Skim body fat in the cooking liquid having a ladle. Add some taters. carrots. celery. and also the tomato plants, and produce to some simmer. Stew, uncovered, on the top from the stove, stirring from time to time, before the liquid has thickened and also the beef and vegetables are tender, about one hour. Remove and discard the plant bundle. Stir within the vinegar and season with pepper and salt to taste. Divide among bowls and serve immediately.
Cook's Note: Beef chuck, due to its marbling of intra-muscular fat, may be the option for any kind of stew. If you cannot find chuck cubed for stew inside your meat department, purchase a thick steak and work into 2-inch cubes.
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