As much of America witnessed snow and freezing temperatures – on November 1st, I might add – I figured it was appropriate to warm up with a hearty and savory beef stew. First of all, the entire house smelled uh-maze-ing. Words just cannot do justice.
So I’m sitting here thinking to myself: how can I describe how incredibly satisfying this soup was while I inhaled spoonful after spoonful bundled up in a fleece and my fiance’s old college blanket? Then I’m all like, slow your roll, Jules. It’s not like beef stew is a tough sell. Especially as everyone is breaking out their sweaters and boots. I’m sure everyone is thinking: let me put on my boots and sweater and have a bowl of delicious beef stew before I leave the house. So, I suppose I’m serving as the beef stew fairy that everyone was waiting on so they can actually leave the house. Well, given the pressing importance of posting this so people are finally able to check it off their to-do list, let’s not wait another second.
Beef Stew with Rosemary & Thyme (yield: it’s soup guys, c’mon, a big pot, or so):
- 2 lbs. beef chuck
- 1/4 cup flour
- 2 teaspoons salt
- 3 teaspoons pepper
- 4 tablespoons olive oil
- 3 tablespoons butter
- 10 cups beef broth
- 1 1/2 large sweet onions, cut into 1/2 inch slices
- 3 carrots, peeled and sliced into 1/4 inch slices
- 3 stalks of celery, peeled and sliced into 1/4 inch slices
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 bay leaves
Okie doke, let’s begin by cutting the beef chuck into 2 inch chunks.
Then, in a medium bowl combine flour, salt and pepper. Whisk to combine.
Add the beef, chunk by chunk, into the bowl and coat well. Set aside.
In a large pot, heat olive oil over medium to medium-high heat. Once hot, add the beef in batches, being careful not to overcrowd the pan.
Let brown on all sides and place the seared beef on a plate.
Once all the beef has been seared, add the butter to the pot. Then, add the onions and let cook until caramelized – about 10 minutes or so.
Then, add the garlic. Let cook another minute or two.
Next, add the tomato paste and toss to coat. Add the seared chuck back into the pan.
Then, deglaze the pan with the 10 cups of beef broth. Bring to a boil. Add the carrots, celery, rosemary, parsley, thyme and bay leaves.
Return to a simmer and let cook uncovered for about 2 1/2 hours. Then, remove from heat and serve with fresh parmesan or crostinis to sop up the delicious juices.
Serve with a hearty red wine. Our choice? The 2010 Dominio del Plata Crios de Susana Balbo Cabernet Sauvignon. It’s rich, peppery & herbaceous (i.e. the perfect wine for this stew). so with that, you’re all set for the cold weather.
Cheers!
