Difference between revisions of "Beef Stew"

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== Ingredients ==
 
== Ingredients ==
 
+
* 8 small garlic cloves, pressed through garlic press (about 1 T)
 
+
* 2 large anchovy fillets, minced (about 2 T)
 
+
* 1 T 365 concentrated tomato paste
 +
* 5 lbs boneless rib eye roast, trimmed, cut into 1 1/2 inch pieces
 +
* Olive oil
 +
* 1 large yellow onion, halved and cut from pole to pole into 1/8 inch thick slices
 +
* 8 medium carrots, washed, trimmed and cut into 1 inch pieces
 +
* 1/4 cup unbleached all purpose flour
 +
* 3/4 bottle red wine (used a cheap organic blended red wine from Berkeley Bowl)
 +
* 2 cups chicken broth
 +
* 2 bay leaves
 +
* 4 sprigs of dried thyme
 +
* 6 ounces salt pork
 +
* 1 1/2 pound Yukon Gold potatoes, scrubbed, eyed and cut into 1 inch pieces
 +
* medium bag frozen peas and pearl onions
 +
* water as needed
 +
* kosher salt
  
 
== Method ==
 
== Method ==
 
+
#
  
  
  
 
== Notes ==
 
== Notes ==
 +
* Unlike original recipe, no oven.
  
 
+
[[Category:Salt Pork]]
[[Category:Cured Pork]]
 
 
[[Category:Wine]]
 
[[Category:Wine]]
 
[[Category:Beef]]
 
[[Category:Beef]]

Revision as of 12:04, 24 August 2012

Adapted from "Best Beef Stew" recipe at Cook's Illustrate.

Ingredients

  • 8 small garlic cloves, pressed through garlic press (about 1 T)
  • 2 large anchovy fillets, minced (about 2 T)
  • 1 T 365 concentrated tomato paste
  • 5 lbs boneless rib eye roast, trimmed, cut into 1 1/2 inch pieces
  • Olive oil
  • 1 large yellow onion, halved and cut from pole to pole into 1/8 inch thick slices
  • 8 medium carrots, washed, trimmed and cut into 1 inch pieces
  • 1/4 cup unbleached all purpose flour
  • 3/4 bottle red wine (used a cheap organic blended red wine from Berkeley Bowl)
  • 2 cups chicken broth
  • 2 bay leaves
  • 4 sprigs of dried thyme
  • 6 ounces salt pork
  • 1 1/2 pound Yukon Gold potatoes, scrubbed, eyed and cut into 1 inch pieces
  • medium bag frozen peas and pearl onions
  • water as needed
  • kosher salt

Method


Notes

  • Unlike original recipe, no oven.