Beef Stew Recipe
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Ingredients: |
Ingredients: 1/4 cup butter
1 package beef stew
1 small carrot
1 med onion
1 tsp sugar
3 Tbsp flour
1 liter beef stock
3 cloves garlic
1 bouquet garni (parsley, thyme, bay leaf, black pepper corns)
2 Tbsp tomato paste
1 cup canned tomato puree
1/2 cup red wine
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Directions: |
Directions:Melt 2 tbsp. butter in sauté pan on medium heat, season beef and sear in batches. Remove from pan and place in a large pot. Add carrots and onion to the still hot sauté pan, cook to colour and add to pot with beef. Sprinkle sugar to still hot sauté pan then add remaining 2 tbsp. of butter and flour. Stir with a whisk, allowing flour to cool and milk solids to caramelize. Add warm beef stock in stages, whisk constantly and bring to a boil, strain over the beef and veggies.
In a cheese cloth make bouquet garni with 3 smashed cloves of garlic, add to pot. Add tomato paste and canned tomatoes to pot bring to boil partially cover and reduce to simmer for 1hr or till beef is tender . Do NOT allow this to boil.
Once finished strain into another pot, pick out beef and add to sauce. Add the prepared veggies from below to the stew and bring up to temp. Serve. |
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Veggies for stew |
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Ingredients: |
Ingredients: 24 pearl onions, par boiled
8 oz. potatoes, diced
10 oz. carrots, roll cut
1/2 cup peas, blanch
6 oz. green beans, trim and blanch
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Directions: |
Directions:Quickly blanch pearl onions to help with skin removal, remove outer skin keeping root in tact. Rinse same pot fill with fresh water and return to boil. When onions are skinned add to salted boiling water and simmer until tender. Drain and spread on tray to cool. Cook potatoes in well salted water till tender and cool. Roll cut carrots and par boil then shock in cold water. Blanch peas approx. 3 min the shock in ice bath. Blanch green beans approx. 1 min. |
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