Mom’s Beef Stew

I’m a foodie, I’m a food snob, I just plain love food.  It’s all about the flavor, pile it on.  There’s nothing better than sharing a great meal with friends and family.

Growing up I didn’t eat many sit down family meals.  With everyone always on the go, from one game, practice or lesson to another there wasn’t much time for home cooked meals.  I cooked a lot of my own food, and probably would have starved if it weren’t for the grill on my deck and the Boston Market down the street.

But once in a while my mother did make one meal that stood head and shoulders above the rest, beef stew.  I’ve traveled all over the world, eaten some amazing meals, but nothing compares.  I’ve been asked over and over for the recipe, I finally got my hands on it today, so here it is.

Ingredients:

2 tabelsppons olive oil

6 thick slices bacon, cut into 1 inch pieces

2 pounds boneless beef chuck, cut into 1 inch cubes

freshly ground black pepper

10 small leeks (white part and 2 inches green)

6 carrots, peeled and cut into 3 inch lengths

6 parsnips, peeled and cut into 3 inch lengths

2 tablespoons sugar

1.5 cups beef stock

1.5 cups burgundy wine

2 tablespoons unsalted butter

2 tablespoons red currant jelly

2 teaspoons dried thyme leaves

8 small red new potatoes, halved

6 cloves garlic, minced

6 ripe plum tomatoes, seeded and coarsely chopped

1/2 cup chopped fresh Italian parsley

Preparation:

1.  Preheat oven 350 F

2.  Heat the olive oil in large skillet.  Add the bacon, cook over medium heat until fat is rendered, 4 to 5 minutes.  Using slotted spoon, transfer bacon to heavy flameproof casserole.

3.  Brown beef in the same skillet, in small batches, over medium-high heat.  Sprinkle beef with pepper as it is cooking.  transfer beef to the casserole with bacon.

4.  Place leeks, carrots, and parsnips in the same skillet.  Sprinkle with the sugar and saute over medium heat to carmelize them slightly, 6 to8 minutes.  remove vegetables from skillet and set aside.

5.  Add beef stock and wine to skillet and bring to boil, scraping up and brown bits.  swirl in the butter, red currant jelly, and thyme.  cook for 1 minute, pour over the meat in the casserole.

6.  Add potatoes and garlic to the casserole and bring mixture to boil.  cover, transfer to the over and bake for 45 minutes.

7.  Remove the casserole from oven, and add the reserved vegetables.  Add the tomatoes and all but 1 tabelspiin of the parsley.  Stir gently, adjust the seasonings, and return the casserole to the oven.  Bake, uncovered, until the beef is tender, 45 minutes.  garnish with the remainng 1 tablespoon parsley, and serve.

The beef stew is served over egg noodles with rolls.  Serves 6 portions, good luck and enjoy.

Full Disclosure: Nothing on this site should ever be considered to be advice, research or an invitation to buy or sell any securities, please see the Disclaimer page for a full disclaimer.


blog comments powered by Disqus