Beef Essentials Highlow Heat Chuck Roast Stew Recipes

THE ULTIMATE BEEF STEW

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

BEEF ESSENTIALS: HIGH/LOW HEAT CHUCK ROAST STEW

Steps:

• PREP/PREPARE
• Place a rack in the bottom position, and preheat the oven to 275f (135c).
• Gather your Ingredients (mise en place).
• Sprinkle the roast liberally with salt and pepper.
• Add the oil to a heavy-bottomed pot over medium-high heat.
• When the pot heats up, add the carrots.
• Stir until they begin to brown, about 3 - 5 minutes.
• Remove and reserve.
• Add the onions to the pot.
• Stir until they begin to brown, about 2 - 3 minutes.
• Remove and reserve.
• Add the roast to the pot, and give each side a nice dark-brown sear, about 2 - 3 minutes per side.
• Remove from the pot and return the onions.
• Add the beef broth.
• Use a wooden spoon to scrape up any brown bits (fonds) on the bottom of the pot.
• Return the roast to the pot, add the rosemary on top, and bring up to the simmer.
• Cover and place in the preheated oven for about 3 hours.
• After three hours, return the carrots, and any other veggies to the pot, and cook for an additional 60 to 90 minutes.
• Chef's Note: At this time the veggies should be perfectly cooked, and the beef should be fork tender.
• PLATE/PRESENT
• Thickly slice the roast, and serve with some veggies and then drizzle on some of that yummy gravy. Enjoy.
• Keep the faith, and keep cooking.