Try this Robin's Favorite Stew recipe, or contribute your own.
Suggest a better descriptionSource: Fine Cooking magazine, Feb/March 2013 Issue
1. (browning the meat)
Position a rack in the bottom third of the oven and heat the oven to 325 degrees Fahrenheit. Spread the meat on paper towels to dry for 10 to 20 minutes before browning. If the meat is very wet, pat it dry. Salt and pepper the meat. In a 6-quart dutch oven, or other heavy duty pot, heat 3 tablespoons grapeseed oil over medium to medium-high heat until shimmering hot. Arrange the meat in a single layer in the pot, there should be at least 1/2 inch of space between the pieces. Brown well on at least 4 sides, adjusting the heat as necessary. Each batch should take about 10 minutes to brown. Transfer the meat to a large bowl as it is browned, and repeat with the rest of the meat. Once all the meat is browned, remove the pot from the heat to let it cool for a few minutes.
2. (adding the aromatics)
Pour all but two tablespoons of fat from the pot, if there is not enough, add more grapeseed oil to equal 2 tablespoons. Return the pot to medium heat, then add the coarsely chopped onion, celery, and carrot. Season with salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spoon, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, bay leaves, and spices. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.
3. (adding the liquids)
Add the red wine, stirring with the wooden spoon to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the beef broth and 1.5 cups of water. Bring to a boil.
4. (begin stewing the meat)
Return the meat to the pot along with any accumulated juice. Lower the heat to medium to maintain a simmer.
Now, crumple a 12 by 16 inch piece of parchment paper, then flatten it out again. This is important. Place the parchment directly on the surface of the stew, allowing the ends to come over the sides of the pot. Cover with a lid, using the lid to keep the parchment in place, and cook in the oven for 1 hour.
5. (add the vegetables)
Take the stew out of the oven, and add in the parsnips, leeks, and large cut carrots. Mix once or twice to incorporate evenly into the stew. Recover the stew with the parchment paper and lid, and return to the oven. Cook the stew for 2 more hours.
6. (finishing the stew)
Take the stew out of the oven, add the balsamic vinegar and stir in carefully. Adjust for seasoning. Add the parsley. Recover the stew and leave warm on the stove until ready to serve.
The stew is even better the next day and freezes very well.
Cut the meat yourself to make sure it is free of excess fat!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2265g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2080 | ||
Calories from Fat: 984 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.3g | 146 % | |
Saturated Fat 62.6g | 313 % | |
Monounsaturated Fat 32.8g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 389.8mg | 120 % | |
Sodium 2269.4mg | 78 % | |
Potassium 5411.3mg | 142 % | |
Total Carbohydrate 165.1g | 49 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 159.6g | ||
Protein 101.7g | 145 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2080
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