by Aliwaks
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my 56 recipes »
Aliwaks's Notes:
Expand3 pounds Chuck roast, cubed Ask a question about this ingredient
2 beef shank with marrow Ask a question about this ingredient
2-3 tablespoons Korean red pepper flakes Ask a question about this ingredient
1/2 cup bacon, cubed Ask a question about this ingredient
1/4 cup carrots, brunoise Ask a question about this ingredient
1/4 cup celery, brunoise Ask a question about this ingredient
1/2 cup onions, bruinoise Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
6-8 cippolini onions, peeled, halved Ask a question about this ingredient
1 cup carrots, large chunks Ask a question about this ingredient
2 sprigs thyme Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
4 cloves garlic, peeled Ask a question about this ingredient
1.1/2 cups beef stock Ask a question about this ingredient
3-4 cups red wine (dry) Ask a question about this ingredient
Pat meat dry and season generously with salt, pepper and korean red pepper flakes, try not to weep as meat must be dry in order to brown properly
Ask a question about this stepFry bacon cubes till crisp, remove, pour off half the fat set aside, resist the urge to do a shot of bacon fat with bacon bits, it will do you no good.
Ask a question about this stepBrown meat in bacon fat, do this in batches, you don't want to crowd the meat, it needs space (sob), set the browned meat in a bowl so to catch any juices
Ask a question about this stepPour off a bit of the beef fat and add mirepoix (carrots,celery. onion), bay leaf & thyme, season with salt & pepper and sweat
Ask a question about this stepAdd tomato paste, push the mirepoix off to the side of the pan and make a little solo area for the tomato paste, push and prod it a bit till it starts to turn rusty in color, when that happens mix it all up together
Ask a question about this stepSprinkle flour over the veg and stir that a bit to cook the flour
Ask a question about this stepAdd in carrot chunks, cippolini onions and any bacon bits left over from your constant snacking. Stir that in as well
Ask a question about this stepPour a small bit of the beef stock in to the pan, just enough to get all the fond, really get in deep to get to the bottom of it all
Ask a question about this stepAdd beef chunks along with all of the juice that may have seeped out
Ask a question about this stepAdd remaining beef stock and whatever wine you have not guzzled along side the bits of bacon.
Ask a question about this stepCover, put on back burner and let it stew, simmer for about 3 hours..on low. Go out and get your nails done or go to best friends house, do something constructive, do not stare at it willing it to be done whilst drinking more wine or eating bacon.
Ask a question about this stepIt will be done when the meat is soft and welcoming, the marrow has oozed from the bones and the onions have disintegrated in to gooey sweet bits.
Ask a question about this stepIf you've got it in you.. this would be wonderful with buttery mashed potatoes...though you could add a few cube potatoes in about 2 hours in to the cooking time if you like.
Ask a question about this step1 cup chopped parsely Ask a question about this ingredient
2 tablespoons lemon zest Ask a question about this ingredient
1 tiny garlic clove, smashed to pieces Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 teaspoon korean red pepper flakes Ask a question about this ingredient
3 tablespoons fresh grated horseradish Ask a question about this ingredient
Combine everything but the fleur du sel.
Ask a question about this stepSprinkle a bit over bowl of warm stew, add flurry of fleur du sel..relax enjoy...
Ask a question about this stepjust made it again tonight - and realized that I missed the garlic last time - when does that go in? still the best beef stew ever!
Aliwaks - I made this tonight for my husband who came home after being away on a long trip, and it was DELICIOUS!!! Love the story, love the recipe, I'll make it again and again - thanks for sharing ;-)
Who knew beef stew could be so romantic?
it's one of the first real march (cool, rainy) days we've had so far in this crazy warm spring (my neighbors cherry tree is in full bloom). this recipe spoke to me for dinner with my close close friends on a Sunday night. made the gremolata with preserved meyer lemon! the house smells great, thank you!