RECIPE: The Best Beef Stew
Inspired by a casual meal on the road outside of Budapest, this easy stew is a classic.
The Best Beef Stew
2T canola oil
4 cloves garlic sliced
3# dry aged chuck or arm roast of beef, cubed and trimmed for stew
2 onions, sliced
2 chopped leeks, trimmed well and cleaned well
1 cup chopped rutabaga
2 cups diced carrots
10 new potatoes, quartered
Bouquet garni of bay leaf, 3 thyme sprigs, 3 tarragon sprigs and 3 parsley sprigs bound with kitchen twine
1T dark brown mustard
2T red wine vinegar
1 cup beef stock or rich chicken stock…homemade works best!
1 bottle (12 ounces) Duvel or other strong dark Belgian beer
Place 1T oil in a large Dutch oven or casserole pan over medium heat, caramelize the onions and leeks being careful not to scorch them. Remove the leeks and onions and add the 2nd T of oil.
Add beef and brown, in batches being careful not to scorch the meat or the bottom of the pan. Borwn streaks on pan are great, black ones are not..
Add the onions and leek back to the pan, add the bouquet garni and paprika and stir, cooking for a few minutes…then add the stock and beer.
Bring to a light boil, cover and bake in a preheated 325 degree oven for 90 minutes.
Add potatoes, rutabaga and carrots, stir and bake for another 30 minutes.
Stir in the mustard and vinegar, remove and discard the bouquet garni. Season with sea salt and freshly ground white pepper and serve over egg noodles, with bread dumplings or spaetzle. If the sauce for the stew is too thin for your liking, simply simmer on stove top for a few minutes to reduce.
This recipe can be done completely on the stove top as well. Cook at a light simmer, covered, for the duration of the cooking time.