Beef stew my way.

After 5 years of tweaking, adjusting, and simplifying, the final recipe has been settled on. I love beef stew, but I don’t love making it. So after writing the first overly complicated, tiresome recipe, I set out to simplify it while maintaining the flavors. So here it is, about 2 hours from prep to serve.

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For one pound of beef:

1 pound stew beef

4 large carrots

a few fistfuls of fingerling potatoes

1 container of baby portabella mushrooms

2-3 cloves of garlic

a couple fistfuls of small boiling onions

fresh rosemary

flat leaf parsley

fresh thyme

1 bottle dry red wine

olive oil

sea salt/pepper

wondra flour

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1. olive oil and garlic in the bottom of a pot, brown beef for 5 minutes.

2. add carrots, onions, potatoes, mushrooms, and 3/4 bottle of red wine.

3. crunch up 5-6 sprigs (of each) thyme and rosemary in your fingers and add.

4. add sea salt and pepper (salt is hugely important in brining out flavors, don’t be stingy).

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5. simmer for 1.5 hours with the top tipped to let steam out, stirring occasionally.

6. add the rest of the wine and simmer with the top off for 15-30 minutes.

7. sprinkle wondra flour over the top a bit at a time while stirring until nice and thick—don’t worry it wont clump (regular flour will).

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8. Serve in a bowl with parsley on top.

9. check to make sure there is enough salt.

10. garnish with a few sprigs of rosemary and thyme and serve with a crusty sourdough bread, or whatever you prefer.

Feel free to make this the night before you want to serve—it is even better the second day.

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Enjoy! Feel free to ask questions if something is unclear. I don’t take ingredient measurements too seriously; adjust things according to your taste.

-Rob

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3 Responses to “Beef stew my way.”

  1. Reid
    October 14, 2009 at 3:35 pm #

    I can’t wait to make this! Thanks for posting the recipe. . . I started craving it when I saw mention of it in one of carey’s posts about vermont!

  2. October 14, 2009 at 4:06 pm #

    Wow. We’re making beef stew this week too!
    This just confirms our crush on you.
    What wine did you drink with it?

    Jesse :)

    • corksandcaftans
      October 14, 2009 at 9:29 pm #

      Hey Jesse, We drank a 2005, The Colonial Estate, Explorateur, Old Vine Shiraz from the Barossa Valley. It is a $20 wine that got a 95 rating from the Wine Advocate. I was excited to drink it and write about it, especially with this meal. Unfortunately it was drinking terribly—it had a cooked, super-ripe, raisin palate with a bug spray like astringency. I imagine I got a bad bottle, all the signs point in that direction. Bummer, I ate that bottle because I also returned the last bottle I purchased from the same store because it was cooked.

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