Fun Things to Add to Beef Stew

Author Notes

I created this recipe for a dinner political party I was co-hosting with my sis. I took a lot of steps to brand the stew as savory as humanly possible. These steps included: carefully browning the meat; adding great proportions of veggies, including mushrooms and leeks; and stirring in a surprise ingredient: anchovies. The issue was delicious, and I served it over buttery, parslied orzo and accompanied past crusty breadstuff. —Cara Eisenpress

Test Kitchen Notes

When the temperatures driblet, sometimes all yous require is a big basin of beef stew, and this recipe most definitely hits the spot. This savory, rich stew may be named afterward ane secret ingredient, but it'southward considering of a complex mix of components that it succeeds and then well. Tomatoes and lycopersicon esculentum paste give it a sunny sugariness, finely chopped veggies lend a lot texture, and ruddy wine and vinegar brighten everything up. Anchovies, the "secret ingredient," are briny and buttery, giving the sauce a polish, complex cease. The hit of umami really brings the flavor of this stew over the top. Yous may non use anchovies regularly, but this stew will convince you lot otherwise. We also recommend using beef with generous marbling for the best results.

Along with the secret ingredient, the stew is chock-full of leeks, onions, carrots, celery, and mushrooms, comfort food in a basin. It's one of those one-pot wonders that takes a few hours to melt, but the event is well worth it. Depression and slow and hands off is what makes this stew so proficient. Many commenters recommend deglazing the pot with cognac, which is a step that led to even more richness and depth. You could also throw in some potatoes for a heartier dish. Attempt with beans or peas as well, any you've got on hand or need to use up. One of the best things about making a big pot of stew is the versatility, and then feel gratis to go inspired past this base recipe and experiment. - A&M —The Editors

• Exam Kitchen-Approved
• Your Best Beef Stew Contest Winner

• Prep time 15 minutes
• Cook time 3 hours 20 minutes
• Serves 8 to x

Ingredients

• v pounds beef stewing meat, cut into two- to 3-inch pieces
  
• Kosher common salt and freshly ground pepper
  
• ⁱ/₃ cup mixed olive oil and canola oil
  
• 1 large onion, finely chopped
  
• 4 celery ribs, finely chopped
  
• 2 carrots, finely chopped
  
• ii leeks, washed well and thinly sliced
  
• 8 garlic cloves, finely chopped
  
• 4 ounces white mushrooms, roughly chopped
  
• ^one/₄ cup tomato paste
  
• 2 anchovies
  
• 1 cup ruby vino
  
• ane loving cup canned whole tomatoes with juices
  
• ¹/₂ cup red wine vinegar
  
• iii cups (or more) homemade or store-bought beef broth
  
• 3 bay leaves
  
• ³/₄ teaspoon stale thyme
  
• ^one/₃ loving cup chopped parsley
  

Directions

1. Season the beef with salt and pepper on both sides. In a 5- to half dozen-quart Dutch oven or large pot over high rut, brownish the meat in batches, calculation more oil equally needed. Transfer to a plate.
2. Reduce the heat to medium and add the onion, celery, carrots, leeks, garlic, and mushrooms. Melt, stirring occasionally, for v to x minutes, until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and combine.
3. Render the beef to the pot forth with any accumulated juices. Add the wine, tomatoes with juice (breaking them upward against the side of the pot as you become), and vinegar and bring to a boil. Add the goop to encompass (you may demand a flake more than 3 cups). Add together the bay leaf and thyme; season with salt and bring to a boil. Simmer over medium-low oestrus, partially covered, for 2 to 3 hours, until the meat is tender. Allow absurd to room temperature. Refrigerate.
4. When absurd, skim off the fat from the top. Reheat over low heat, letting the stew simmer for 30 to 45 minutes before serving.
5. Stir in one-half of the parsley, then garnish with the remaining parsley.

I'chiliad the founder, editor, and head chef at the blog Big Girls, Small Kitchen (www.biggirlssmallkitchen.com), a site dedicated to easy-to-execute recipes and stories from a quarter-life kitchen. I'm besides the author of In the Minor Kitchen published in 2011.

Pop on Food52

ruizteplongues.blogspot.com

Source: https://food52.com/recipes/2962-secret-ingredient-beef-stew

Share this post