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Hearty Beef Stew

In last week’s Fundamentals class, we made a delicious beef stew from a chuck roast that we trimmed and cut. The recipe has two very unusual additions ~ anchovies and gelatin. Curious? One adds flavor, the other adds a gelatinous texture to the stew.

Tips for Beef Stew

Purchase a roast, steaks, or chops and cut your own stew meat. Don’t use packaged stew meat.

  • The best cuts of meat for stews come from the shoulder.
  • Trim away hard fat and silver skin.
  • Cut meat into evenly shaped chunks.
  • Heat oil in Dutch oven until just smoking.
  • Blot the meat dry and season before searing.
  • Brown the meat in batches to develop flavor.
  • Sauté the aromatic vegetables to enhance their flavor.
  • Add flour to the sautéed aromatic vegetables.
  • Deglaze the pot with cooking liquid.
  • Add browned meat and accumulated juices back to pot.
  • Add vegetables according to their cooking times.
  • Simmer stew in a 300-degree oven.

 

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