Beef Stew
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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.