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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

Linear Beef Stew

(adapted from Pam Anderson’s recipe in Fine Cooking  #63, March 2004)

Ingredients:

2 medium onions, diced
3 lg. cloves garlic, chopped
2 parsnips, peeled & cut into cubes
Handful of cremini mushrooms, sliced
1 bag baby carrots
2 bags pearl onions, blanched
(blanching can be done after stew is in oven b/c pearl onions go in after 45 minutes of cooking)

3-4 T. olive oil
3 lbs boneless beef chuck, cut into 1″ cubes
Kosher salt
Freshly ground black pepper

3 bay leaves
2 t. thyme

3 T. flour
1 cup red wine
1 cup beef stock
2 cups water
salt & pepper

Dutch Oven
Tin foil to seal pot before placing lid on

Directions:

Prep Vegetables: dice onions, chop garlic, peel & cut parsnips, slice mushrooms

If beef is not pre-cut for stew, cut into 1″ pices

Season beef generously with salt & pepper. Heat 2 T. olive oil in dutch oven and sear beef in batches. (may need to add another T. oil while searing). Transfer beef to a bowl. I usually find my pot is very hot and pretty black at this point so I deglaze the bottom with a little wine and turn it down to medium.

Adjust the rack to the lower middle of the oven and preheat to 450°

Add 1 T. of olive oil and sauté onions for 5 minutes. Add garlic for last two minutes or so.

Add bay leaves and thyme and cook for 30 sec/ 1 min.

Stir in flour, red wine, beef stock and water. Add carrots & parsnips and return beef to pot. Add salt & pepper to taste.

This beef stew is unusual because it cooks at high heat in the oven instead of slowly simmering on the stove. To seal the moisture in while the beef cooks in the oven, the stew is covered with tin foil before the lid goes on. Lay two or three sheets of foil over pot so you can press foil down in center till it almost touches the stew and there is enough foil to hang over the sides. Press the foil up along the sides of the pot with the edges of the foil hanging over the edges of the pot. Crimp foil around edges to form a tight seal. Cover pot tightly with lid. Turn the burner to medium high until you hear juice bubble. Put in oven.

While stew is cooking, blanch & peel pearl onions. Add to stew after 45 minutes and cook for another 45 min. Stew cooks for a total of 1 hr. 30 minutes.

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