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Category
Main Dish
Servings
6
Prep Time
35 minutes
Cook Time
135 minutes
Author:
Rick Rodgers
Two things set this old-fashioned beef stew apart from its rivals: browning the beef in bacon fat and adding lots of vegetables to the pot, both of which add flavor to the velvety sauce. The result is comfort food, grandmother style.
Ingredients
3 lb. (1.5 kg) boneless beef chuck
4 thick slices applewood-smoked bacon, chopped
2 Tbsp canola oil
Kosher salt and freshly ground pepper
1 yellow onion, chopped
3 carrots, cut into chunks
3 celery stalks, cut into 1/2-inch (12mm) lengths
2 garlic cloves, chopped
2 Tbsp unsalted butter
6 Tbsp (2 oz/60g) all-purpose flour
4 cups (32 fl oz./1 l) beef stock or broth
2 Tbsp tomato paste
1 Tbsp chopped fresh flat-leaf parsley, plus more for garnish
1 tsp minced fresh thyme
1 tsp minced fresh rosemary
1 bay leaf
1 1/4 lb. (625g) red-skinned potatoes
Directions
Position a rack in the lower third of an oven and preheat to 325°F (165°C). Cut the beef into 1 1/2-inch (4-cm) cubes and set aside. In a large Dutch oven, cook the bacon in the oil over medium heat, stirring occasionally, until the bacon is crisp and browned, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl. Return 2 Tbs. of the fat to the pot and heat over medium-high heat. Season the beef cubes with salt and pepper. In batches to avoid crowding, add the beef and cook, stirring occasionally, until browned on all sides, about 5 minutes per batch. Transfer the beef to a plate.
Add another 2 Tbs. of the fat to the pot and heat over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 Tbs. parsley and the thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven, and cook for 1 1/2 hours.
Add another 2 Tbs. of the fat to the pot and heat over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 Tbs. parsley and the thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven, and cook for 1 1/2 hours.
Recipe Note
Variation: Substitute 1 1/2 cups (12 fl. oz./375 m) hearty red wine, such as Syrah or Zinfandel, for an equal amount of the beef stock. If you like, sauté 1/2 lb (250 g). cremini mushrooms, quartered, in 2 Tbs. olive oil over medium heat until browned, about 5 minutes, and add them to the stew with the potatoes.
