JAYNES HEARTY BEEF STEW

I am starting this blog out with many of my favorite recipes. The meals I cook often, that have the best mixture of healthy food ratios, and... that are crazy good!!! This delicious Beef Stew is a staple in my home. It is sure to be a crowd pleaser, when the kids friends come over and hang for dinner. The pot is full and there's always room for 1 or, 2 or, 3 more, as they say. No one in our house ever complains when they walk through the door, and get the first whiff of the wonderful aroma's of this delicious, one pot meal. If your house is as "crazy" as mine at times, then you will be happily, store these leftovers, if there are any, for quick night warm ups when the kids are on the go. (don't be put off regarding the number of servings, believe me, and left overs do well for about 7 days, just in the fridge. You can freeze this, but honestly, I never have too. 

I start out a little bit differently than with most stew recipes. I don't use cut up cubes of stew meat. Instead, I use a nice marbled chuck pot roast, that's not too lean. A little bit of fat, is quickly offset by all the "good carbs" of the root vegetables, helps keep the meat moist. Beef is also an excellent source of protein.  For all of us who are trying to loose weight. This is a great dish, as odd as it may seem.

The results are amazing. When cooked low and slow, this cut of meat, is as tender as any could be. And SO easy to cut up, after it's cooked. The meat cuts easily while still hot, and can be tossed right back into the pot again. 

This is when individual preferences come in. There is NOTHING wrong with using chuck stew meat. I just personally prefer the texture and tenderness of this cut of meat more (a pot roast) for stew. What I also love about this meal is that it doesn't have to be eaten the day you make it. Actually, once cooked, and left to sit overnight in the fridge, I think it may taste even better.  The flavors are more blended, and it heats up, in just a few minutes.
Can you tell I've made this a few hundred times?

  

This is a very easy meal to cook, But.... it is, all about the timing.

Which only means that you have... to set a timer

If I didn't have a really loud, annoying, alert, I couldn't function. I get side tracked a lot.

 

Prep Time: 20 minutes, Cook Time: 3 - 31/2 hours, Yield: 8 - 10 servings 

 

Ingredients:

 

3 lbs. Nicely Marbled Chuck Pot Roast

2 tbsp. olive oil (or oil of your choice)

1 medium onion, sliced, then cut, but not diced.

5 medium red potatoes, scrubbed well (peeled or unpeeled) I used red, because it's what I had, but, use the type of potato you like.

4 - 5 carrots, peeled, cut into bite sized pieces

2 stalks celery, sliced

48 oz.+ Approximately (6+ cups) Beef Stock or Broth
1 tsp. Worcestershire sauce
1 tsp. paprika
2 bay leaves whole
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
4 heaping tbs. of cornstarch
4 oz. of cold water
Loaf of Crusty Italian, or Sourdough bread
(If I were cooking this just for myself, I would have also added 8 large mushrooms sliced and, maybe a little cubed orange turnip. Peas work well too, sometimes I add snow peas, if I happen to have them in the fridge. Point here; there is nothing you can't add. (And remember, try to use "fresh", whenever you can.There is no comparison in the taste.)

Directions: 

• Put the oil into your soup pan, turn on heat to medium/high. I use an electric stove, yuck... but, that for me is at between 6 and 7.
• Now brown the meat. You want it seared but not cooked... about 5 min. on each side., When it is ready, it will come up easily so you can turn it. Don't get nervous and pry it out, you will leave half your meat, stuck to the pot. The meat is nice and brown, but not burned. If it is sticking to the pan, then it's not ready to be turned. When it is, it will come up easily.  Below is an example is how you want it to look.

• Ok, this is the major part of the stew, already out of the way. Drain off any excess oil that might be left in the bottom of the pan. Now, cover the meat with the beef stock or broth (whichever you are using, making sure there is enough liquid, not only to cover the meat, but still have enough to take into consideration, how much liquid the carrots and the potatoes, are going to soak up. *if in doubt, add more, water is ok too if you have already used the full 48 oz.*
• Add the minced garlic, bay leaves, celery, onion, paprika, and Worcestershire sauce. Salt and pepper to taste, only if needed. Stir, to mix.
• Bring entire pot to a soft boil, then reduce heat, cover, and simmer for about 2 hours, 20 minutes. Set your timer now!!!
• Prep your carrots and potatoes, put them in a bowl of cold water, and cover, with a paper plate. This is only done, so the potatoes and carrots don't turn that brownish color when they are peeled and left out to the air for a while.
• Next step... Make a cup of tea, or coffee, find a comfortable place to put your feet up, and read a book, give yourself a new coat of nail polish, play with the dog. You won't have to check your pot now, until your timer goes off. Unless of course, you can't stand the beckoning aroma's that have started to permeate your house, and just have to go into the kitchen to taste.
• When your timer goes off, yes... you do have to get up now. ;) Remove the cover on your pot, and with a fork, stab the meat and lift it slightly. If the meat is already starting to try to fall apart, that it great!!! Put it back down into the pot and, NOW, add the potatoes and carrots. Turn up the heat just a little bit, to a hard simmer starts again, and cover. Set the timer again for about 25 min. or until the tenderness of your vegetables are the way you like them. *This is the part of the recipe that is very versatile. You can adjust the time you cook your vegetable to the right consistency for you.*
• Now, check your meat with the fork, again. Try to pick it up slowly... if the meat, is falling apart, and you can see some shredding of it, remove the meat with a slotted spoon *That will be the best tip you've had all day. If you try to take out the entire piece of meat with a fork. It's disastrous and place on a plate. Now, check your vegetables, If they are done to your satisfaction, remove pot from heat, BUT...don't turn the burner off, because you are going to put the pot right back on in a minute... for a few more minutes. I can't even begin to tell you how HOT that mixture is, so be VERY careful, not to give into temptation, and taste it. You will have 3rd degree burns!!! (I do it EVERY time, and want to cry... )

Cut up the meat now, pull it, and cut bite sized pieces, have a mixture of as much or as little of the meat consistency you like. My husband likes chucks of meat. I like smaller pieces, and I especially like the shredded meat. What this means is; that there will be delicious meat, in every spoonful. Since the meat should be so tender, cutting it up should take  just a few minutes. Put your now, cut up beef, back into the pot with your vegetables. Stir together, the cornstarch/water mixture and add to the pot. Stir the pot well and cover again. This will thicken the stew to the perfect consistency.(In my opinion) Bring the pot, back up to a simmer, for about 4 - 5 minutes. 

 

This is just about ready to serve, and what your stew should look like.

• TIP: Still too thin for you? Add 2 more heaping tbsp. of cornstarch/2oz.cold water, to the pot and bring back to a simmer for a few more minutes. Too thick for you? Add a little bit of water. A stew should be like a hearty gravy... but everyone has their own favorite way.
• Remove the pot from the heat, take out bay leaves, and ladle into deep soup bowls.
• Slice a nice crusty loaf of Italian or Sourdough bread, and serve.

 

I served the stew, with a crusty loaf of Italian bread, and a simple tomato, mozzarella, basil salad. You will see that little tomato salad on my table many times throughout this blog. I find it compliments so many "hearty meals" with a light and delicious taste.

 NOW ENJOY!

© 2013 Jayne's Crazy Kitchen