by Savour
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Savour's Notes:
Expand3 pounds stewing beef, cut into cubes Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
1 tablespoon smoked paprika Ask a question about this ingredient
1 piece thick cut bacon Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
4 small carrots, scraped and cut into rounds Ask a question about this ingredient
12 ounces waxy potatoes, scrubbed but unpeeled, cut into chunks Ask a question about this ingredient
1 small onion, cut into quarters Ask a question about this ingredient
5 cloves garlic, minced Ask a question about this ingredient
1.5 cups medium body fruity red wine, such as a Cotes de Rhone or a Provencal red Ask a question about this ingredient
1 tablespoon anchovy paste Ask a question about this ingredient
6 ounces tomato paste Ask a question about this ingredient
1 teaspoon Herbes De Provence Ask a question about this ingredient
Place the flour and paprika with a pinch of salt into a large paper or plastic bag. Seal and shake to mix. Add the beef, half at a time, and shake until each piece of beef is coated with the flour mixture.
Ask a question about this stepIn a large hot skillet (preferably cast iron), fry the bacon until crisp. Remove the bacon and set aside, leaving the bacon grease in the pan. Add olive oil to the pan.
Ask a question about this stepBrown the beef in the oil and bacon grease mixture. Having a good brown on the beef is essential to the final flavor of the stew, so it's important a) not to crowd the beef in the pan (you'll have to brown the beef in multiple batches, depending on the size of your skillet) b) to let the beef sit and get a good sear before turning. I use tongs to turn each piece of beef individually after it has browned.
Ask a question about this stepPlace the browned beef with the reserved pieces of bacon into a heavy dutch oven with a lid. Add carrots, onion, potatoes, garlic, herbes de provence and a large pinch of salt to taste. Toss gently so that the mixture is fairly heterogeneous.
Ask a question about this stepMeanwhile, deglaze your hot skillet with the red wine. Use a spatula to scrape all the browned bits off the bottom of the skillet. Add tomato paste and anchovy paste, and stir until the mixture is combined.
Ask a question about this stepPour the mixture over the beef, salt lightly to taste, and cover with a lid.
Ask a question about this stepBake in a 300 degree oven until the meat is tender, usually about 3 hours, stirring occasionally. (Very occasionally. The fantastic smell makes me want to take a peep periodically, and I'll give it a stir while I'm doing so.)
Ask a question about this stepServe over noodles or with a nice crusty bread, some wine, and a green salad.
Ask a question about this step
This sounds phenomenal. Thank you!