Headlines this morning in the Greensboro newspaper cover potential winter storms, church cancellations and images of empty bread aisles at the local grocery stores. Meanwhile, my text feed includes jokes from friends about quantities of red wine (I’m falling off the #dryJanuary bandwagon if there is a snow storm), sleep overs and breakfast foods. Between friends and neighbors, there will be plenty to share between kitchens… plus breaking out my show boots from my Canadian adventure will be fun.
In preparation for the snow storm, I share this delicious recipe for Beef Stew with Carrots and Potatoes. I actually made this earlier in the week and enjoyed it last night by the fire after the preliminary sprinkle of snow (photo above from winter 2015). I advise taking your time with this recipe, letting it stew and sit for longer than necessary. But with inches of snow falling outside, there will be plenty of time for that.
Stock up tonight and simmer through the weekend. Stay warm and cheers, folks.
Beef Stew with Potatoes and Carrots, Gourmet Magazine 2008
For braised beef:
- 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 carrots, quartered
- 3 celery ribs, quartered
- 2 medium onions, quartered
- 1 head garlic, halved crosswise
- 3 tablespoons tomato paste
- 1/3 cup balsamic vinegar
- 1 (750-ml) bottle dry red wine (about 3 3/4 cups)
- 2 Turkish bay leaves or 1 California
- 2 thyme sprigs
- 3 cups reduced-sodium beef broth
- 3 cups water
For potatoes and carrots:
- 2 1/2 pounds small white boiling potatoes
- 1 1/2 pounds carrots
- Preheat oven to 350°F with rack in middle.
- Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
- Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
- Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
- Add vinegar and cook, stirring, 2 minutes.
- Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
- Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
- Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
Cook potatoes and carrots:
- While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
- Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.