New Taste Journal
Whole Grain · Whole Food · Big Flavors
4 Pounds Beef Chuck
2 Tbs. Olive Oil, divided
1 Onion, large
6 Cloves Garlic
1 Potato, russet
1 Celery Stalk
2 Cups Vegetable Stock
1 Cup Red Wine
1 tsp. Thyme, fresh or dry
1 tsp. Rosemary, fresh or dry
1 tsp. Granulated Garlic, dry
2 Tbs. Paprika
1/2 tsp. Kosher Salt
1/2 tsp. Ground Pepper
Heat Oven To 350°
Cut beef chuck into smaller pieces.
Cut away all visible fat from the meat.
Cut meat into 1 or 2 inch pieces.
Place trimmed and cut meat onto a plate and sprinkle with pinch of salt and pepper.
Discard all of the trimmed fat.
When you eat a ground chuck hamburger you are eating the meat and all of the fat in this photo ground-up together.
Peel and small dice the onion.
Smash and peel the garlic.
Gather and measure spices.
Rinse and chop carrot and celery.
Peel and dice the potato.
Place one tablespoon of oil in pan over medium-high heat.
When oil is hot add a few pieces of meat to the pan and brown them on all sides.
Add a few more pieces at a time being careful that the pan stays hot enough to sizzle the meat as you place it in the pan.
If you add too much meat the pan will cool and the meat will not brown.
Add a touch more oil if needed as you brown the meat.
Cook, remove and add meat until all of the meat has been browned.
Place the meat onto a plate as it finishes.
Turn heat down to medium.
Add a touch more oil if needed.
Add the onions and cook for a few minutes.
Onions need to cook all the way through and brown.
Caramelized onions will add lots of flavor to the stew.
Add all of the other ingredients from this recipe into the pan.
Mix everything together well.
Add meat and any juice from the plate to the pan.
Mix the meat a couple of times to make sure everything is distributed evenly in the pan.
Place pan back over high heat and bring the liquid to a boil.
When stew starts to boil cover the pan and place into the hot oven for two hours.
You can check on the meat at the one hour and one and a half hour mark to make sure the meat is cooking.
If you have cut the meat into smaller pieces it may be done after an hour and a half.
To test; just cut into one piece and chew it.
The meat should be very tender.
The stew is ready to eat at this point.
If you want to turn the sauce into a gravy follow the next step.
Remove every piece of meat from the pan and place back onto a clean plate or dish.
Be sure get every piece, large and small.
Place 2/3 of the remaining sauce and vegetables from the pan into a blender.
Puree the ingredients and place back into the pan.
Add the meat back to the pan.
Mix and heat everything together and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.