Best Beef Stew By Cooks Illustrated Recipes

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THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

BEST BEEF STEW BY COOK’S ILLUSTRATED



BEST BEEF STEW BY COOK’S ILLUSTRATED image

Categories     Soup/Stew     Beef     Dinner

Number Of Ingredients 18

2 medium garlic cloves, minced or pressed
4 anchovy fillets, finely minced
1 tablespoon tomato paste
1 boneless chuck-eye roast (about 4 pounds) trimmed of excess fat, cut into 1 ½ inch pieces
2 tablespoons vegetable oil
1 large onion, halved and cut from pole to pole into 1/8 inch thick slices
4 medium carrots, peeled and cut into 1 inch pieces
¼ unbleached flour
2 cups red wine
2 cups chicken broth
2 bay leaves
4 sprigs thyme
4 pounces salt pork, rinsed of excess salt
1 pound Yukon gold potato, scrubbed and cut into 1 inch pieces
1 ½ cup frozen pearl onions, thawed
2 teaspoons (about 1 packet) unflavored powdered gelatin
½ cup water
1 cup frozen peas, thawed

Steps:

  • 1. Adjust oven rack to lower-middle and heat to 300. Combine garlic and anchovies in small bowl; press with back of fork to form paste. Stir in tomato paste and set mixture aside. 2. Pat meat dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in large heavy-bottomed dutch oven over high heat until just starting to smoke. Add half of beef and cook until well browned, about 8 minutes, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat, leaving second batch of meat in pot after browning. 3. Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and coo, stirring constantly, until no dry flour remains, about 30 seconds. 4. Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thume, salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 ½ hours. 5. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes. 6. Skim any excess fat from surface of stew. Stir in pearl onions, cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes. 7. Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes. Season with salt and pepper to taste; serve.

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