Hearty Beef Stew

Braised meats have been a staple of French cooking for centuries, taking cheap cuts of meat and making them more edible for the “peasants.”

Dishes like this delicious stew have that certain “stick to your ribs” goodness that can keep you full for a long time and will certainly help warm you up when it’s cold outside.

Garlic Mashed Potatoes

Ingredients:

3 lbs red skin potatoes
1 cup sour cream
1 lb unsalted butter
10 cloves of garlic, minced

Instructions:

Place potatoes into large pot with enough cold water to cover by an inch
Place pot onto stove and bring to a boil, cooking the potatoes until cooked through. You should be able to poke through them with a fork
Drain water and mash the potatoes, adding in garlic, butter, and sour cream and mix all until incorporated
Season to taste with salt and pepper

Beef Stew

Ingredients:

2 lbs chuck, cubed into 1” pieces
1 lb baby potatoes
1 small yellow onion, diced
8 cloves of garlic, minced
2 cups of button mushrooms, sliced
2 cups rainbow baby carrots, chopped
64oz unsalted beef broth (Two 32oz boxes)
6oz tomato paste
2 cups (roughly 500 ml) red wine (preferably cabernet sauvignon)
3 sprigs of rosemary
1 bunch thyme
2 bay leaves

Instructions:

Add canola oil to a large pot on the stove on high heat
Season your cubes of beef generously with salt and pepper and add to the pot, making sure to get a good sear on all sides of the meat
Remove the meat from the pot and set aside
In the same pot, add onions and mushrooms and move around until the onions are tender
Add tomato paste and cook the paste, making sure to stir frequently to prevent it sticking and burning
Add the red wine and deglaze the bottom of the pot
Reduce the red wine until the sauce is thick almost like a paste once again
Pour half of the beef stock into the pot and reduce again until thick
Place meat, potatoes, carrots, thyme, rosemary, and bay leaves into a crock pot* and pour in the reduced mixture from the pot along with the rest of the beef stock and cook for several hours until the meat is tender enough that you can break it apart with your fork.
*If you don’t have a crock pot, use the same pot you were originally using and bring everything to the lowest simmer possible
Pick out the rosemary, bay leaves, and thyme stems and throw them away
Enjoy!

Luis FayadOctober 6, 2020

Hearty Beef Stew

Braised meats have been a staple of French cooking for centuries, taking cheap cuts of meat and making them more edible for the “peasants.”

Dishes like this delicious stew have that certain “stick to your ribs” goodness that can keep you full for a long time and will certainly help warm you up when it’s cold outside.

Garlic Mashed Potatoes

Ingredients:

3 lbs red skin potatoes

1 cup sour cream

1 lb unsalted butter

10 cloves of garlic, minced

Instructions:

Place potatoes into large pot with enough cold water to cover by an inch

Place pot onto stove and bring to a boil, cooking the potatoes until cooked through. You should be able to poke through them with a fork

Drain water and mash the potatoes, adding in garlic, butter, and sour cream and mix all until incorporated

Season to taste with salt and pepper

Beef Stew

Ingredients:

2 lbs chuck, cubed into 1” pieces

1 lb baby potatoes

1 small yellow onion, diced

8 cloves of garlic, minced

2 cups of button mushrooms, sliced

2 cups rainbow baby carrots, chopped

64oz unsalted beef broth (Two 32oz boxes)

6oz tomato paste

2 cups (roughly 500 ml) red wine (preferably cabernet sauvignon)

3 sprigs of rosemary

1 bunch thyme

2 bay leaves

Instructions:

Add canola oil to a large pot on the stove on high heat

Season your cubes of beef generously with salt and pepper and add to the pot, making sure to get a good sear on all sides of the meat

Remove the meat from the pot and set aside

In the same pot, add onions and mushrooms and move around until the onions are tender

Add tomato paste and cook the paste, making sure to stir frequently to prevent it sticking and burning

Add the red wine and deglaze the bottom of the pot

Reduce the red wine until the sauce is thick almost like a paste once again

Pour half of the beef stock into the pot and reduce again until thick

Place meat, potatoes, carrots, thyme, rosemary, and bay leaves into a crock pot* and pour in the reduced mixture from the pot along with the rest of the beef stock and cook for several hours until the meat is tender enough that you can break it apart with your fork.

*If you don’t have a crock pot, use the same pot you were originally using and bring everything to the lowest simmer possible

Pick out the rosemary, bay leaves, and thyme stems and throw them away

Enjoy!