Today, Josh is showing you how to cook beef stew good! Make your own with the recipe below. Cook Food Good Ep #8
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Recipe
———————
Step 1: Mise en place
Ingredients
* 2 lbs beef chuck roast
* 2 tsp salt
* 3 large carrots
* 1 onion
* ½ lb cippolini onions
* 2 large parsnips
* 4 cloves garlic
1) Cut the beef chuck roast into 1 inch cubes and dust with salt.
2) Peel the carrots and chop into large-ish chunks. Peel and large dice the onion. Peel the cippolinis and keep them whole. Peel and chunk the parsnips. Palm heel strike the garlic.
Equipment
* Cutting board
* Chef’s knife
* Vegetable peeler
* 5 glass bowls
Step 2: Stew that stew
Ingredients
* 2 Tbsp oil
* 2 lbs salted beef chuck roast
* 3 large carrots
* 1 onion
* 1 tsp salt
* ½ tsp black pepper
* ½ lb cippolini onions
* 4 cloves garlic
* 1 cup red wine
* 2 Tbsp tomato paste
* 2 Tbsp dijon mustard
* 3 cups low-sodium beef broth
* 1 bunch thyme
* 3 large parsnips
* ½ cup frozen peas
* 1 Tbsp cornstarch
* 2 Tbsp water
1) Heat oil in a large, heavy-bottomed pot (cast iron Dutch ovens are cheap and they rule so hard!) and heat on high. When the oil starts to smoke, add your beef chunks and let sear for at least two minutes, until some good color develops. Stir the beef chunks once, then let sear for an additional two minutes. Remove beef chunks with a slotted spoon and reserve.
2) Add the onions, carrots, and garlic to the pan, season with salt and pepper, and sautee for about 4 minutes, lowering the heat if they start to look burnt. Add tomato paste and dijon mustard and continue to cook for about 1 minute.
3) Add red wine to the pan and cook for 3 minutes, until the volume of the liquid is reduced by half. Add in your bunch of thyme and beef broth then reduce heat to low and allow to simmer, uncovered, for an hour and a half. Add in your parsnips and frozen peas and continue to cook for an additional hour.
4) Whisk cornstarch with water then add it to the stew and cook for 15 more minutes.
Equipment
* Cast iron dutch oven
* Wooden spoon
Step 3: Bread Bowl it
Ingredients
* 2 small sourdough boules
* 2 cloves garlic
* Beef stew
1) Preheat your oven to 500 degrees. Mince garlic, add it to butter, then microwave until melted.
2) Slice off about 1 cm of the top of the sourdough boule. Use a paring knife to cut a large circle into the bread pulp, then use your hands to hollow out the loaf.
3) Bake bread for 5 minutes, just until slightly crisp on the outside, then remove and brush with the garlic butter.
Fill the bread hole with stew and enjoy.
Equipment
* Cutting board
* Paring knife
* Pastry brush
* Ladle
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