ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
SLOW-COOKED RED WINE BEEF STEW
Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Marinate the meat: In a large bowl, combine all the marinade ingredients. Mix well and refrigerate in the bowl or a thick sealable plastic bag for at least 2 hours or up to 1 day.
- When ready to cook, strain off the marinade and reserve for cooking. Drain meat on paper towels and pat until very dry. Sprinkle with salt and pepper.
- Place a large, heavy pot with a tight-fitting lid on the stove and rub the bottom with the smashed, peeled clove of garlic, until coated with the garlic's oils. Discard garlic.
- Add 2 tablespoons vegetable oil, and cook over medium heat until shimmering. Add half the meat and brown gently on both sides while preparing the vegetables. There's no need for a hard crust to form; a little browning is all that's required. When browned, remove meat to paper towels to drain. Repeat with remaining 2 tablespoons oil and meat. Return all the browned, drained meat to the pot.
- Meanwhile, cut the celery (if using) and carrots into large chunks. Peel and chop the onions. Peel and dice the potato.
- Heat oven to 250 degrees. In a separate skillet, heat pancetta (if using) and olive oil over low heat. Cook gently until the fat renders. When the pork fat is running, add onions, celery, carrot, onion and minced garlic. (If not using pancetta, simply heat olive oil and add vegetables and garlic.) Cook gently, stirring, until softened and golden, about 10 minutes. Raise the heat, add tomato paste and cook, stirring, until fragrant and sizzling. Add the bouquet garni, reserved marinade and potato. Let bubble fiercely for 5 to 10 minutes, until liquid is thickened and syrupy. Add mixture, once cooked, to the pot with the meat.
- Pour in the wine and, if needed, enough broth to just cover the ingredients. Stir to combine. Bring to a simmer, cover tightly and bake 4 to 5 hours, until the meat is soft enough to eat with a spoon and the sauce is rich and thick. After 4 hours, if liquid seems thin, uncover pot for the rest of the cooking.
- When done, let cool slightly, uncovered. Remove and discard celery (if using) and bouquet garni. To thicken the stew, use a fork to mash some of the carrots and potatoes into the liquid; or, remove and purée them, then add back in. Taste and adjust the seasonings with salt and lots of freshly ground pepper.
- Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 942 milligrams, Sugar 4 grams, TransFat 0 grams
OVEN BEEF STEW
A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.
Provided by KARPITS
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
- Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 17.5 g, Cholesterol 38 mg, Fat 13.9 g, Fiber 2.8 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 645.1 mg, Sugar 4.2 g
EASY OVEN BEEF STEW
Too busy to cook? Well, just put these four ingredients in the oven and forget about it. I like to use London broil. Great served over noodles! Try adding your favorite vegetables.
Provided by Joanne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h10m
Yield 7
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Cut the roast into cubes, then place in a 10x15 inch roasting pan with soup mix, ginger ale and mushrooms; mix well.
- Bake in preheated oven for 4 hours.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 6.9 g, Cholesterol 126.4 mg, Fat 26.2 g, Fiber 0.8 g, Protein 38.1 g, SaturatedFat 10.3 g, Sodium 370.8 mg, Sugar 5.2 g
BEEF IN RED WINE WITH MELTING ONIONS
Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
- Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
- Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
- After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
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