Beef Stew & Root Vegetables

𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒

3 lbs beef chuck

Seasoning salt

Freshly ground black pepper

Neutral oil, for browning

2 yellow onions, chopped

7 cloves garlic, minced

1 1/2 tbsp tomato paste

1/4 cup all-purpose flour

2 tbsp balsamic vinegar

2 cups dry red wine

3 cups beef broth

1 cup water

Bouillon, to taste

2 tsp sugar

1 bay leaf

Fresh thyme

4 carrots, cut on the bias

Baby potatoes

Cipollini or pearl onions

1 can Le Sueur Very Young Small Sweet Peas, drained

Fresh parsley, chopped

𝐃𝐀𝐘 𝐁𝐄𝐅𝐎𝐑𝐄, 𝐎𝐑 𝐀𝐓 𝐋𝐄𝐀𝐒𝐓 𝟒 𝐇𝐎𝐔𝐑𝐒 𝐀𝐇𝐄𝐀𝐃

𝟏. 𝐒𝐄𝐀𝐒𝐎𝐍 𝐓𝐇𝐄 𝐁𝐄𝐄𝐅

Pierce the chuck all over with a fork. Season liberally with seasoning salt. Wrap tightly and refrigerate for at least 4 hours and up to 24 hours.

𝐂𝐎𝐎𝐊𝐈𝐍𝐆 𝐃𝐀𝐘

𝟐. 𝐏𝐑𝐄𝐇𝐄𝐀𝐓 𝐓𝐇𝐄 𝐎𝐕𝐄𝐍

Heat oven to 325°F.

𝟑. 𝐁𝐑𝐎𝐖𝐍 𝐓𝐇𝐄 𝐁𝐄𝐄𝐅

Remove the chuck from the refrigerator. Pat it very dry with paper towels. Season again lightly with salt and black pepper as needed. Heat a large heavy ovenproof Dutch oven over medium-high to high heat. Add enough neutral oil to coat the bottom. Brown the chuck aggressively on all sides. Do not rush this. You want a dark crust and plenty of fond on the bottom of the pot. Transfer the beef to a plate.

𝟒. 𝐁𝐔𝐈𝐋𝐃 𝐓𝐇𝐄 𝐒𝐓𝐄𝐖 𝐁𝐀𝐒𝐄

Reduce the heat to medium. Add the onions and cook until beginning to soften and pick up some color. Add the garlic and cook about 1 minute. Add the tomato paste. Cook for about 2 minutes, stirring frequently, until the tomato paste darkens to a deeper brick red. Sprinkle in the flour. Cook for another 1 to 2 minutes, stirring constantly.

𝟓. 𝐃𝐄𝐆𝐋𝐀𝐙𝐄

Add the balsamic vinegar. Pour in the red wine. Scrape the bottom of the pot thoroughly to loosen all the browned beef bits. Let the wine simmer for several minutes.

𝟔. 𝐀𝐃𝐃 𝐓𝐇𝐄 𝐁𝐑𝐀𝐈𝐒𝐈𝐍𝐆 𝐋𝐈𝐐𝐔𝐈𝐃

Add: 4 c beef broth, bouillon to taste, 2 tsp sugar, bay, thyme, and stir well. Taste the liquid before adding additional salt.

𝟕. 𝐁𝐑𝐀𝐈𝐒𝐄 𝐓𝐇𝐄 𝐁𝐄𝐄𝐅

Return the chuck and any accumulated juices to the pot.

Bring the liquid to a gentle simmer. Cover and transfer to the 325°F oven. Braise for 2 1/2 hours.

𝟖. 𝐀𝐃𝐃 𝐓𝐇𝐄 𝐂𝐀𝐑𝐑𝐎𝐓𝐒 𝐀𝐍𝐃 𝐏𝐎𝐓𝐀𝐓𝐎𝐄𝐒

Remove the pot from the oven. Increase oven temperature to 350°F. Add the carrots and baby potatoes. Stir gently, cover, and return to the oven. Cook for 30 minutes.

𝟗. 𝐀𝐃𝐃 𝐓𝐇𝐄 𝐂𝐈𝐏𝐎𝐋𝐋𝐈𝐍𝐈 𝐎𝐍𝐈𝐎𝐍𝐒

Add the cipollini or pearl onions. Cover and braise another 30 minutes, or until the beef is extremely tender and the vegetables are cooked through.

𝟏𝟎. 𝐅𝐈𝐍𝐈𝐒𝐇 𝐀𝐍𝐃 𝐀𝐃𝐉𝐔𝐒𝐓 𝐓𝐇𝐄 𝐒𝐓𝐄𝐖

Remove the stew from the oven.

Remove the bay leaf and thyme stems.

Taste the sauce and adjust seasoning with salt and black pepper.

If the sauce is thinner than you want, simmer it uncovered for a few minutes until it reaches the right consistency.

If it is too thick, loosen it with a splash of beef broth.

𝟏𝟏. 𝐀𝐃𝐃 𝐓𝐇𝐄 𝐋𝐄 𝐒𝐔𝐄𝐔𝐑 𝐏𝐄𝐀𝐒

Drain the Le Sueur peas well.

Gently stir them into the finished stew.

Warm over low heat for 2 to 3 minutes, just until heated through.

Do not boil or simmer aggressively.

𝟏𝟐. 𝐒𝐄𝐑𝐕𝐄

Ladle into bowls and finish with chopped fresh parsley.

That is the correct sequence.

Sauce first. Precious little canned aristocrat peas last.