Classic Beef Stew


Another recipe from Cook's Illustrated. This recipe is really easy to put together except for the browning of the meat which is really treacherous. I am still not really doing it right, but I'm getting the hang of it (I would like to think!).

Over here, we just drown our rice and pasta in this stew. I prepared this the night before for dinner and we had it again for lunch this afternoon. Easy peasy. It was so delicious that there wasn't much left for me to freeze!

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Classic Beef Stew
(adapted from The Best Slow & Easy Recipes)
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1. Season 1.6kg beef chuck eye roast with salt and pepper.
2. Brown in batches and place on plate (I use Thermos Shuttle Chef for this recipe).
3. Heat oil in same skillet and add 2 minced med onions and 1/4 tsp salt. Cook until softened.
4. Add 3 minced med garlic and 1 tsp dried thyme. Cook until fragrant.
5. Stir in 3 tbsp flour and 1 tbsp tomato paste.
6. Whisk in 1 1/4cups chicken broth and 1 1/4cups beef broth. Bring to simmer and add the browned meat (or pour the sauce into the Shuttle Chef). Add 1 cup water and 2 bay leaves. Bring to simmer. Cook for 1 hour.
7. Add 5 med cubed potatoes and 6 med cubed carrots. Bring to simmer and cook for 1 1/2 hours. Remove bay leaves.
8. Stir in 1 cup frozen peas, if desired. Let stand for 5 mins.

Comments

  1. at which point in time do you put it in the shuttle shef?
    also how to brown the meat?

    ReplyDelete
  2. Once I brown the meat, I just drop them into the inner pot (silver pot) of the Shuttle Chef. After adding the flour and tomato paste and broth, I just pour this liquid into the Shuttle Chef. Then bring it to boil for 15mins and transfer into the thermal holder (mine is brown). Let it sit for 1hr, as directed in the recipe. Remove the inner pot and place over the stove and add the potatoes and carrots. Bring to boil for 15mins and transfer back to thermal holder. Let it sit for 1.5hrs.

    To brown the meat, heat the frying pan with little oil. Add the chucks of meat into the pan. Make sure there is plenty of space in between each other. Do not over-crowd. My pan size is about 28cm in diametre. Each time I only fry up to 6 (max) chucks of meat. Meat cut up to the size of McNuggets.

    ReplyDelete

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