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Old-Fashioned Beef Stew

Author
JWU College of Culinary Arts

Minimum internal temperature 180°F-200°F

Yield
10 servings

Serving Size
10 ounces

Recipe ID
C00127

Ingredients
US standard
Vegetable oil
As needed
Beef, chuck, cut into 1 inch pieces
2 ½ pounds
Salt, kosher
To taste
Black pepper, freshly ground
To taste
Onions, peeled, cut parmentier
½ pound
Carrots, washed, peeled, rewashed, cut parmentier
6 ounces
Celery, washed, trimmed, cut parmentier
6 ounces
Tomatoes, canned, crushed
1 pint
Brown sauce (demi-glace)
5 cups
Brown beef stock (See Chef’s notes)
As needed
Thyme leaves, dried
½ teaspoon
Bay leaf
1 each
Potatoes, washed, peeled, cut parmentier
½ pound
Butter, clarified
As needed
Mushrooms, cleaned, sliced
4 ounces
Peas, frozen
3 ounces
Salt, kosher
To taste
Black pepper, ground
To taste
Parsley, washed, stemmed, squeezed dry, chopped
1/3 cup
Preparation
  1. Gather all the ingredients and equipment.
  2. Heat a thin layer of oil in a braising pan until smoking. Season beef with salt and pepper, and sear beef until well browned on all sides. Do not crowd the pan; sear in batches, if necessary.
  3. Remove the meat and reserve. In same pan, sweat the onions until they are translucent, and then add the carrots and celery. Add the thyme and bay leaf; cook for a minute.
  4. Add the crushed tomatoes, brown sauce, and brown beef stock. Bring to a boil, and dépouillage if necessary.
  5. Add the meat back to the pan. Then, allow stew to simmer gently until the meat is fork-tender, approximately 1½ hours; dépouillage as necessary. (You may cover stew temporarily to control reduction, stir often).
  6. In the meantime, place the potatoes in a saucepan, and cover with cold, salted water. Bring to a boil, and then turn down to a simmer, and cook until potatoes are almost tender. Strain and shock. When stew is all cooked, add the potatoes and finish cooking them in the stew to allow for flavor absorption.
  7. Heat an appropriate amount of clarified butter in a sauté pan, and sauté the mushrooms. Add mushrooms to stew. (If cut big enough, they can be cooked in the stew).
  8. Taste and adjust seasoning, if necessary. Hold stew covered at 135°F (57°C) or higher. Just before service, fold in and parsley.