My version of beef stew is an variation of Alton Brown’s recipe from Good Eats. It involves seperately roasting the stew meat low-and-slow in the oven before adding it to the stew. This accomplishes a few things – makes the stew meat extremely tender and keeps the vegetables in the stew from being all mushy.
Tags: beef, cooking, dining, Food & Drink, recipe, stew
- tomato paste
- canadian rye
- Worcestershire sauce
- paprika
- dried herbs, any combination of thyme, oregano and rosemary
- stewing beef, bought from the grocery store
- kosher salt
- large yellow onion, thinly sliced
- carrots chopped
- celery chopped
- red potatoes, unpeeled and diced small
- Freshly ground black pepper
- chopped fresh parsley leaves
In a large mixing bowl, whisk together the tomato paste, rye, Worcestershire sauce, paprika and dried herbs. Set aside.Season the stewing beef with kosher salt. Place a large grill pan over medium-high heat and sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 350 degrees F and cook for 2 hours.
In a large saucier heat some butter on medium heat. Add the onion with salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
Once the potatoes are tender, uncover and set the meat atop the vegetables. Add carrots and celery and continue to cook for 10 minutes. Serve sprinkled with the parsley.
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