Photo: c. foodblogchef 2019
**Copy and paste the recipe to print.
BEEF STEW
Ingredients:
Serves 6-8
For the braised beef:
4-5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 ounces pancetta, or slab bacon
3 tablespoons olive oil
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
10 garlic cloves, peeled and smashed
3 tablespoons tomato paste
1/4 cup brandy (optional)
1 (750-ml) bottle of dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs (or 1 teaspoon of dried thyme)
12 juniper berries (optional)
3 cups reduced-sodium beef broth
3 cups water (enough to cover the meat and vegetables in the braise)
1/2 cup of frozen green peas (optional)
For the vegetables:
2 pounds small white boiling potatoes (or 4 large Russet potatoes peeled and cut into 1 inch cubes)
5 large carrots peeled and cut diagonally into 1 inch slices.
1 cup of frozen peas (optional)
Preparation:
Braise the beef:
1. Preheat oven to 325°F with rack in middle.
2. Pat beef dry and season generously with salt and pepper.
3. Brown the pancetta in an oven-proof heavy pot like a dutch oven; remove the browned pancetta and set aside. Leave any of the flavorful fat that accumulated in the pot.
If needed add 1-2 tablespoons of olive oil to the pot and heat over medium-high heat until the oil shimmers.
4. Add the meat to the pot and brown the meat, in 3 batches, turning to brown on both sides, about 8 minutes per batch. Transfer meat to a platter and tent.
5. Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned and caramelized about 12 minutes.
6. Push vegetables to one side of the pot. Add tomato paste to cleared area and cook paste, stirring, for 2 minutes, then stir into vegetables
7. Add the brandy and stir until evaporated, then stir in wine, bouquet garni (see note) of bay leaves, juniper berries, and thyme, and boil until wine is reduced by about two-thirds, 10 to 12 minutes.
8. Add broth and water to the pot along with beef, and any juices from the platter and bring to a simmer. Cover and braise in the oven until meat is very tender, about 2-2 1/2 hours.
9. While beef braises, peel potatoes and cut them into 1-inch cubes; slice carrots diagonally into 1-inch pieces. 10. After 2-2 1/2 hours, remove the pot from the oven. Set a large colander in a large bowl. Pour the stew into the colander. Return pieces of meat and strained stock into the pot, remove the bouquet garni and add the remaining vegetables to a food processor or blender. Add more liquid if necessary in order to puree the vegetables.
11. Puree the vegetables and return the puree to the liquids and meat in the pot. (This will add richness and thicken the stew.) Let the cooking liquid stand for 10 minutes. If the stew is too thick, add more water to bring it to the consistency you want.
12. Add the potatoes and carrots to the stew (make sure they are submerged) and simmer uncovered, stirring occasionally, until the potatoes and carrots are fork tender, about 20-30 minutes. Add frozen peas for the last five minutes if desired. (Adding the peas last will allow them to remain bright green and sweet instead of grey-green and over-cooked.)
13. Serve with crusty bread
*Note: a bouquet garni is a tied pouch of cheesecloth filled with fresh or dried aromatic herbs often used when braising to infuse flavor into a sauce or stew; to be removed before finishing the stew.
** Note: the stew improves in flavor if made a day ahead. Allow to cool, cover, and chill for up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.