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Beef Stew

Author
JWU College of Culinary Arts

Yield
8 servings

Recipe ID
C01094

Ingredients
US standard
Olive oil
As needed
Beef chuck, cut into 1-inch cubes
1½ pounds
Salt
To season
Black pepper, freshly ground
To taste
Onions, parmentier
4 ounces
Carrots, rough parmentier
3 ounces
Celery, rough parmentier
3 ounces
Tomatoes, whole, peeled canned, crushed by hand
8 ounces
Mushrooms, cleaned, quarters
4 ounces
Thyme leaves, fresh, minced
¼ teaspoon
Rosemary, fresh, minced
¼ teaspoon
Bay leaf
1 each
Demi-glace
1 pint
Brown veal stock
As needed (about 1 cup)
Potatoes, washed, peeled, parmentier
4 ounces
Peas, frozen
2 ounces
Salt
To taste
Black pepper, ground
To taste
Parsley, washed, chopped and squeezed dry
1 ounce
Preparation
  1. Gather all the ingredients and equipment.
  2. In a rondeau or braising pan, heat a thin layer of oil over medium high heat until barely smoking.
  3. Season beef cubes evenly with salt and pepper, and sear in batches until well browned on all sides. Remove the meat and reserve.
  4. In the same pan, sauté the mirepoix over medium heat. Season with salt and pepper. Add the crushed tomatoes, mushrooms, thyme, rosemary and bay leaf; cook for a minute.
  5. Add the meat back to the pan. Add the demi-glace, and just enough brown veal stock to cover the meat by 1-inch. Bring to a boil. Reduce to a simmer, and dépouillage as necessary.
  6. Allow stew to simmer gently until meat is fork tender, approximately 1 hour and 15 minutes.
  7. Add the potatoes and continue simmering gently until potatoes are fork-tender, approximately 15 minutes; dépouillage as necessary; cover if too much liquid is evaporating.
  8. Add frozen peas and chopped parsley to stew just before serving in order to retain the bright green color and flavor.
  9. Taste and adjust seasoning, if necessary. Serve immediately or hold briefly, covered, at 135°F.