I did a beef stew yesterday, using a recipe from Barbara Kafka's great book Roasting- a simple art. I made a double batch, as we are hosting the extended family for the holiday. This isn't even for a meal proper, just fill in food.
Took bigger than you would think cut up beef pieces, and in a bowl with some evoo, fresh cracked pepper (we just got a battery powered pepper grinder..it is so great, you have to get one) and kosher salt. Coated the meat. Fully saturated oven, probably 560 or so. Big jelly roll pan, so that none of meat is touching. about 12 min per side. got nice and brown. Put that into the stew pot. Then, potatoes, carrots, onions, all chopped up, oiled, salt and pepper, then roasted, nobody touching their neighbors. nice charred spots. Then that goes into the stew pot, then whatever you normally put in your stew (red wine, beef broth, spices, tomatoes, etc)
simmer on low, then cool overnight to blend the flavors.
Re: Beef Stew
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