Craig Claibornes Beef Stew Recipes
CRAIG CLAIBORNE'S BEEF STEW
It would be hard to find a simpler meal than Mr. Claiborne's hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat. Sprinkle chopped parsley over the finished dish, of course, a nod to the past that rewards in beauty and flavor alike.
Provided by Craig Claiborne
Categories dinner, weekday, times classics, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cut the meat into two-inch cubes.
- Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
- Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
- Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
- Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.
Nutrition Facts : @context http, Calories 745, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 45 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 2 grams
BEEF STROGANOFF
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that "the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III." Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.
Provided by Craig Claiborne
Categories meat, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the flour, salt and pepper. Dredge the meat in the mixture.
- Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.
- Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.
- Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.
- Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.
- Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 17 grams, Sodium 718 milligrams, Sugar 5 grams, TransFat 1 gram
CRAIG CLAIBORNE'S BEEF STEW
Steps:
- Cut the meat into two-inch cubes. Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes. Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly. Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour. Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.
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