RecipeShare: Beef stew
Recipe from Andrew Zimmern, Travel Channel’s “Bizarre Foods with Andrew Zimmern”
Make this recipe ahead of time, then simply rewarm and serve for a quick weeknight meal. The stew can be refrigerated for up to 3 days.
Time: 1 hour active, 1 hour and 45 minutes cooking time
Serves 6 people
Your gift of $15 buys a family in need groceries to make a healthy meal.
Ingredients
- 3 pounds trimmed beef chuck, cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground white pepper (can substitute black pepper)
- 1 1/2 cups all-purpose flour
- 1/4 cup plus 2 tablespoons canola oil
- 3 medium onions, thinly sliced
- 4 garlic cloves, minced
- One 12-ounce bottle Duvel or other Belgian golden ale
- 4 cups beef stock or low-sodium broth
- 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in a bundle or cheesecloth for easy removal
- 10 new potatoes, cut into 1/2-inch pieces
- 2 large carrots, cut into 1/2-inch dice
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
Directions
- Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable plastic bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess flour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.
- Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.
- Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until the vegetables are tender. Discard the herb bundle. Stir in the Dijon and vinegar, season the stew with salt and white pepper and serve.
About the recipe author
Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer and teacher, who is widely regarded as one of the most versatile and knowledgeable personalities in the food world.
As the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern, Andrew Zimmern’s Bizarre World, and his new series, Bizarre Foods America, he travels the globe, exploring food in its own terroir.
Salvation Army food fact
There are 22 Salvation Army Northern Division food shelves across the states of Minnesota and North Dakota. Each year, Minnesota FoodShare devotes the month of March to restocking our and other nonprofit food shelves. It is the largest food drive in Minnesota.
Photo courtesy Stephanie A. Meyer