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.