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Ingredients


1kg Stewing Beef, trimmed, 1" cubes

15mL Vegetable Oil (or as needed)

500mL Onion, diced

15mL Garlic, minced

125mL Red Wine (Optional)

125mL AP Flour

30mL Tomato Paste

1 L Beef Stock*

500mL Canned whole tomatoes, drained and diced

2 Bay Leaves

3 Sprigs Thyme

1 Sprig Rosemary

To Taste - Salt and Pepper



2 Ribs Celery, small batonettes

2 Large Carrots, small batonettes

1 Large Parsnip, small batonettes



Method

- Preheat oven to 275F.
- Pat dry meat cubes on paper towel so there's no extra moisture. Season meat generously with salt and pepper. 
- Heat a medium to large sized frying pan. Add oil. Add meat and brown all sides. Do NOT overcrowd the pan or else you will not get the       browning on the meat. (Remember: the browning of meat = FLAVOUR!) You may need to do the meat in a few batches.
- Deglaze pan with water, stock or red wine as needed. 
- After your last batch of meat is brown, put all the meat in French oven. (I used a 5.3L Le Creuset French Oven with a lid).
- Using your hot frying pan, add a touch more oil to the pan and add your diced onions to caramelize. Add minced garlic about 1 minute before onions are done. Add the cooked onion and garlic to the meat. 
- Add flour to the meat and onion mix. Stir well to make a roux (no white left). 
- Stir in the tomato paste and stock. Bring to a boil and stir as the sauce thickens. 
- Create a sachet* for your herbs. Add the sachet to the pot, and cover. Cook until meat is fall-apart tender. About 2-3 hours. Stirring every 30-45 minutes.
- Cook your root vegetables separately by blanching in boiling seasoned water until al dente. Shock in ice bath. Set aside until meat is tender.- - Once meat is tender, remove the sachet and add drained, diced tomatoes. Season as required.
- Remove sachet. Add vegetables 5 minutes before serving as to just reheat the vegetables without overcooking.


Serve with roasted or boiled baby potatoes and crusty bread to wipe up extra gravy.


**Notes:

-This recipe is a basic guideline. You may not have to use all the beef stock, or you can replace a portion with red wine or beer for added depth of flavour. If you're using store bought beef broth, use the No Salt Added version so you can add salt as you please.

-Use any vegetables  to garnish as you please such as turnips, yellow beets, sauteed mushrooms, etc.

*Sachet - Wrap your herbs in cheesecloth and tie with a string to drape over edge of pot for easy removal. 



Hearty Beef Stew

 Yield: 4-5 servings

© Anna Borys 2019