by dymnyno
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my 131 recipes »
dymnyno's Notes:
Expand1 pound stew meat (beef chuck) cut into 1 1/2 inch chunks Ask a question about this ingredient
1 large celery root,peeled and cut into 1 1/2 inch cubes Ask a question about this ingredient
1 large carrot, cut into 1 1/2 inch segments Ask a question about this ingredient
1 large Idaho potato, cut into 1 1/2 inch cubes Ask a question about this ingredient
1 large onion, cut into 8 slices Ask a question about this ingredient
1 beef bone, cut into 5 inch pieces Ask a question about this ingredient
1 quart veal stock Ask a question about this ingredient
1/2 bottle good red wine (I used Cabernet Sauvignon) Ask a question about this ingredient
olive oil Ask a question about this ingredient
sprigs of fresh thyme Ask a question about this ingredient
In a 375 degree oven place a pan of all the vegetables that have been lightly (very lightly) tossed with olive oil. and roast them for about 35 to 40 minutes. Roast to carmelize...careful not to burn. Stir every 15 minutes.
Ask a question about this stepPut the beef bones in another pan on a rack in the same oven and roast for 35 to 40 minutes ...until they become a dark brown color.
Ask a question about this stepIn a dutch oven pour a tablespoon of olive oil and brown the stew meat on all sides. Remove and set aside.
Ask a question about this stepDeglaze pot with the wine and reduce by about half.
Ask a question about this stepAdd the meat back to the reduction. Then add the roasted vegetables and the browned beef bone.
Ask a question about this stepAdd enough veal stock to barely cover. Cover with the lid and place in a 300 degree oven for about 3 hours.
Ask a question about this stepRemove the beef bones. Remove the beef and the vegetables. Reduce the liquid until it is thickened. Put back the beef and the vegetables.
Ask a question about this stepSalt and Pepper the stew to taste.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
