Classic Beef Stew!

Saturday afternoon, need dinner plan, want big cozy pot of something hearty… enter the oh-so-classic BEEF STEW. It’s easier thank you think… as Julia said, anyone can cook. Grab your chuck and get crackin’ 🥩🥔🥕❤️
(And no it’s not actually raining today but that’s just the food mood as it were)
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#familycooking #fallcooking #newenglandeats
#glutenfreerecipes #italianfood #weeknightcooking #easyrecipe

This is technique more than it is recipe. Greetings from a very rainy afternoon in Newburyport. I’m going to do what this afternoon calls for and make a beef stew. It’s a super simple technique that I know you can master without a recipe. You could follow Julia Child line by line or you could commit this to memory and do it any night. Your ingredients: celery, carrots, there’s my onion, a shallot, some Yukon gold potatoes. buy these guys because they can stand up to the long cooking of a stew. I’ve got some herbs, I think oregano under there, parsley, a bay leaf, the old faithful, better than bullion, beef base. You could also use beef broth if you have that available. And 3 lbs of chuck roast cut up or stew seasoned with salt and pepper. Oh yeah, and the wine. Don’t forget the wine. First things first, I want to sear my meat in my favorite pan, cast iron gus, Dutch oven. Anything this shape will work. Once your oil is good and hot, you’re going to brown the beef in a medium hot oil. Unfortunately, you do have to do this in batches. It just doesn’t work as well if you crowd the pan, so take your time. While my beef is browning, I chopped up my mirua. Mira is a fancy French way of referring to your onions, your carrots, and your celery. Out go the beef. In goes the mir. [Music] Some people would have you reserve the carrots to the end. This is a peasant stew. We’re going to dump it all in now. [Music] At this point, you’re going to add salt, a little butter. We’re going to delaze the pan. Beef ready. Mirqua ready. We’re going to add the broth and the beef bullion. Cover it and throw it in a 300° oven for an hour. You’re probably wondering where are the potatoes. Right over here. They’re going in after about an hour when I get back from picking up Lori at the bus. In go my bay leaves. I like to cook with proportions that I know are going to fit the pan. Estimate according to what you’re working with. Here is my steaming water. I’m going to cover the beef using all of the beef love that we delazed from the pan. Last but not least, Montino, [Music] about a cup bullion, whole twig of rosemary. That way you can just pull the branch right out. You don’t even have to chop it up. And oregano. Same deal. Pull the branch right out. Bring her to a simmer. into the oven. She’s simmering away. Cover on. And voila. In she goes. After about an hour, you’re here. And we’re going to dump the potatoes right in with the rest of the stew. Back in the oven for an hour and change. Here’s the thing about doing it this way versus in an Instant Pot. It may take a long time to cook, but there’s very little action time. For instance, I picked up Rory. I added the potatoes. Putting it back in. I’m gonna go to piano and I’m gonna come back and it’s going to be good and ready to go. You don’t have to do anything. You just need the oven on. I mean, it’s called slow food for a reason, people. [Music]