i love getting Williams-Sonoma catalogs in the mail. not only because they have cool gadgets for the kitchen, but because they have amazing recipes in every issue. the January 2007 issue has the most recipes i've seen -- one in almost every other page.
the beef stew recipe looked fairly simple and the picture that went with it looked good enough to eat. unlike Filipino tomato-based stews, the American counterpart are mostly wine based. there's a hint of sourness to it. vinegary but not over-bearing.
if you're used to the Filipino version (served over steamed white rice), you're gonna find American stew to be something of an acquired taste. don't worry, you're sure to love it. especially over freshly cooked thick pasta.
the recipe:
5 1/2 lb chuck-eye roast beef, cut into 1-inch cubes
Salt and freshly ground pepper, to taste
4 oz. pancetta (or bacon), cut into small pieces (i omitted this)
2 Tbs. olive oil
2 onions, coarsely chopped
4 carrots, peeled and cut into 1/2-inch rounds
(i also added small red, white, and purple potatoes)
3 garlic cloves, minced
1 1/2 tsp. chopped fresh thyme (i used dried)
2 bay leaves
1/4 cup all-purpose flour
1 cup full-bodied red wine (substitute grape or apple or tomato juice) (i used 1/2 cup red wine vinegar plus 1/2 cup water)
2 cups beef stock
1 Tbs. veal demi-glace
Buttered parsleyed noodles for serving (i used french bread)
Minced fresh flat-leaf parsley for garnish
Season beef generously with salt and pepper. In a large Dutch oven over medium heat, cook pancetta 5-7 minutes. Using slotted spoon, transfer to paper towel-lined plate.
Increase heat to medium-high. Brown beef in batches, 3-5 minutes per batch. Transfer to bowl. Reduce heat to medium; warm oil. Saute onions and carrots 5-7 minutes. Add garlic, thyme, and bay leaves; saute 30 seconds. Stir in flour; cook 1-2 minutes. Add wine, stirring to scrape up browned bits. Add stock, demi-glace and pancetta; bring to simmer. Add beef, reduce heat to low, cover and simmer until tender, 2-2 1/2 hours. Serve over noodles. Garnish with parsley. Serves 8-10.
3 comments:
Thx for this recipe...Going to try it out next week. I've never cooked beef stew before so I hope it turns out for me.
purplecupcake -- it's so easy you won't be sorry! just a note: when you add the flour, it will clump but will go away after simmering for a while.
Lots of American beef stews have tomato sauce in them--I always throw a can of tomato juice into what my mom calls "pot roast". And one of our favorite stews is from Julia Child. It's called "Beef Catalan" and has lots of tomato and onion in it. My husband loves it, Pinoy that he is, because it has rice right in it. Somehow though, he always seems to need to put it on top of additional rice :)
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