Award win­ning Beef Stew

Montreal Times - - News - By Chef Peter Web­ster of Bou­quet Garni Ca­ter­ing

On a cold day, com­fort food is needed to warm up the bones. Soups are great but noth­ing com­pares to a hot bowl of stew with a crusty baguette and but­ter on the side.

I like to use top sir­loin for my stews but the car­di­nal rule here is to use those cheaper cuts of meat. ( flank and blade roasts are per­fect here). These cuts lend them­selves beau­ti­fully to the brais­ing process, be­com­ing ten­der and flavour­ful as they cook in the liq­uid. I like to buy a large piece of meat and cut it my­self rather than buy­ing the prepack­aged stew­ing beef.

When sautéing the beef cubes, don’t over­crowd the pan. You don’t want to steam the beef, you want to brown it. IN­GRE­DI­ENTS: (serves 10p)

• 3 lbs of beef – cut into 1 to 1.5 inch cubes

• 3 tbsp canola oil

• 2 onions, peeled and diced

• 2 cloves gar­lic, peeled and smashed

• 2car­rots, peeled and chopped

• 2 parsnips, peeled and chopped (op­tional)

• 2 pota­toes, washed and diced, skin on

• 1/2 bulb fen­nel, diced

• 1 lb mush­rooms, washed and quar­tered

• 1 cup red wine or beer, for deglaz­ing

• 1 litre beef stock

• Fresh herbs such as thyme, rose­mary or oregano

• Salt and pep­per

• Red pep­per flakes (op­tional)

In a heavy based casse­role, heat the oil over medium high heat. Add in some beef cubes and brown on all sides (do not over­crowd pan). Re­move the browned cubes, set aside and con­tinue brown­ing the beef un­til com­pleted us­ing more oil as nec­es­sary.

In the same pan, add the onion, car­rots and parsnips stir­ring and cook­ing un­til ten­der, about 3 min­utes. Add in the gar­lic, pota­toes, mush­rooms and fen­nel, stir­ring for an­other 3 min­utes. Deglaze the pan with the wine or beer, scrap­ing up any browned bits.

Add the beef pack into the casse­role with the stock. Add in your herbs, salt and peeper and a lit­tle of the red pep­per flakes if us­ing. Bring to a sim­mer on the stove top , cover and put into the oven at 300ºF. Let the stew sim­mer for 2 hours min­i­mum. Taste and ad­just the sea­son­ing, skim­ming any fat from the top of the stew. You can thicken the stew with some corn­starch/wa­ter mix­ture.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.