Note: currently WIP, need to redo this recipe
overview
- effort: high
- time: 5 hours
- serves: 8-10 people
notes
- Serve with roasted carrots and starch (rice, mashed/roasted potatoes, or pasta work well).
tools
- XL pot
- cutting board
- knife
- spatula
- ladle
- large pan
ingredients
- vegetable oil
- olive oil
- 4lbs. stew meat (many beef cuts work well. but there should be one specifically labelled for stew at most grocery stores)
- 1 quart low sodium beef stock
- 2x Trader Joe’s Mirepoix (or diced onion+carrot+celery, to taste)
- 2 bay leaves
- 5 cloves garlic
- 250ml red wine
- 1 small can (6oz) tomato paste
- 1-2 fresh rosemary sprigs
- fresh parsley to taste
- thyme, oregano, salt, pepper to taste (can be dried)
- 3 russet potatoes
steps
- Cut the stew meat into 1-inch cubes (if they aren’t already pre-cut).
- Brown the meat in a large pan with vegetable oil at high heat. You’ll probably need to do multiple batches. Transfer beef cubes to the pot once cooked rare.
- Add olive oil, mirepoix, 1 sprig rosemary, garlic, tomato paste, and thyme/oregano/salt/pepper to the pan. Sauté until browned. Transfer to pot with beef once done.
- Deglaze the pan with red wine and a splash of beef stock. Bring to a boil, then transfer liquid to the pot once done.
- Add beef stock, rosemary, the rest of the beef stock, 1/2 of your parsley, and bay leaves to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 3.5 hours, stirring occasionally and making sure it doesn’t boil over.
- Dice potatoes into 1-inch cubes. After 3.5 hours, add them to the pot and cook for 30-40 more minutes uncovered, or until potatoes start getting soft and the liquid becomes the desired thickness.
- Top with remaining parsley for garnish.