Craig Claiborne's Beef Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: INGREDIENTS
4 pounds lean, boneless chuck steak
¼ cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
½ teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped
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Directions: |
Directions:PREPARATION
Cut the meat into two-inch cubes.
Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1.5 hours |
Personal
Notes: |
Personal
Notes: This worked out very nicely for me. After reading through all the comments, I made the following changes to the base recipe:
* I used 3 cups of wine (cab sauv) and 1 cup of beef stock
* I let the alcohol burn off for quite a while (maybe 15+ mins)
* I roasted some mushrooms and added them when I added the water
* I cooked the whole thing about 30-60 mins longer than directed
* I added potatoes when there was 30 mins left
* I added some extra thyme at the very end
* I served with a nice bread.
311 This is helpful
Andy2 years ago
There's a cheat in this recipe: while the instructions calls for skillet (as in something akin to stroganoff), the photo featured in the article uses a dutch oven.
I strongly recommend doing this in a dutch oven, specifically with some air between liquid and the lid, so that the oven is at most 3/4th full (less is fine, but not more); in this way, the meat is much more flavourful.
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