Potatoe Substitute for Rutabaga in Beef Stew

by on February 26, 2020 •   Dinner

A elementary, classic beef stew with root vegetables, full of flavour and served up family style.

This dish really needs very little introduction. Information technology's a big pot of comforting beefiness stew, featuring a good balance of meat and vegetables.

Two cookbooks and a decade of recipe writing, I've never shared a beef stew recipe. Why now? Because my children are asking for my method and I'm finally putting it downwards in writing.

Stew should be simple, and this one is just that, with a whole lot of well-rounded flavour.

This winter, my children have been leaning difficult into beef stew. Perchance it's because we're eating less meat, so when it shows up at the table, there'southward a greater appreciation?

Perhaps the fact that my teen/tweens are growing like crazy, and that influences the speed with which they clean their bowls. Either way, when they walk in the door from school and aroma a beef stew in the oven, there are a few whoops.

And and so at their asking, I mensurate and scratch down notes every bit I melt. I judge cooking times and I write this recipe for them, and for you.

Archetype Beef Stew with Root Vegetables

I've always thrown a beef stew together by feel: season, flour and dark-brown the meat. Add together vegetables and aromatics. Cover with stock. Simmer on the stove or in the oven until tender. Season again and serve.

This beefiness stew isn't much more than complicated than that. The ingredients and method may seem long at first, but in one case you brand the recipe a few times, yous'll soon exist cooking it past experience, too.

Who doesn't love a recipe that is easily adjustable? I brand many variations on this stew, featuring moose meat, venison or lamb. And around March 17, I'll make information technology with Guinness instead of ruby-red wine.

Feel free to apply up whatever root vegetables you have on mitt. I adore parsnip in my stew, but buttery rutabaga is our family unit favourite.

Sides for Stew: Serve the stew with Cheesy Irish Soda Scones or a crusty baguette. Our ultimate comfort food meal is a pot of beef stew with a side of the best mashed potatoes.

Practise Ahead Tip: This stew is fifty-fifty amend on the 2d day, so consider making information technology in advance. It'southward perfect for entertaining a oversupply and scales upwardly in batches very well.

Irksome Cooker: And because I know people are going to ask, aye, you could make the beef stew in a slow cooker. Even so, since I already muddy a pot for searing, I'one thousand going to finish it in the oven in the aforementioned pot.

• 2 lbs beef stew meat
• 1/3 loving cup all-purpose flour
• fine sea salt
• black pepper freshly ground
• three Tablespoons olive oil
• 3 teaspoons salted butter
• three cups beef stock divided
• 1/3 cup carmine vino or beer (optional)
• six French shallots peeled and halved
• 2 pocket-size onions peeled, cutting into eight
• 1 teaspoon fresh thyme leaves or 1/ii teaspoon, dried
• 1/2 teaspoon dried rosemary crumbled
• ii cloves garlic minced
• 1 lb rutabaga peeled and cut in 1-inch cubes
• 3 medium carrots peeled and cut into coins
• i teaspoon Dijon mustard
• i Tablespoon Worcestershire sauce

• Preheat the oven to 275°F. Accommodate oven rack to bottom third and then that your pot and hat fit hands. Have your vegetables prepped and set to get.

• Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in ane teaspoon each fine sea common salt and freshly ground black pepper to the flour. Sprinkle iv Tablespoons of seasoned flour over the beefiness. Using clean easily or tongs, toss the beefiness thoroughly in the flour, making sure it is well-coated.

• Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight plumbing equipment lid. (I usually use an Le Creuset enameled cast iron iii.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.

• When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a business firm safe spatula to get upwardly all the browned $.25. Pour this gravy over the browned beef.

• Set the pan back over medium heat. Repeat steps ii and iii with remaining beef, this time, deglazing with the carmine wine. Transfer to a bowl.

• Over medium heat, melt together the terminal teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for ii minutes. Sprinkle over the stale herbs and garlic; add together the rutabaga, carrots every bit well. Saute for three-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about two Tablespoons) and stir well to coat. Cook for nigh a infinitesimal, then pour in the remaining beef stock. Scrape the bottom well.

• Return the beef and all juices to the pot. Add together Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and identify in the oven.

• Slow braise the stew for 3 hours. Remove the lid and melt for an additional hour. Permit the stew to absurd for almost 15 minutes before serving. It volition thicken slightly as information technology cools. Season generously with additional table salt and pepper, tasting each time.

• Serve with crusty bread and butter or a mount of mashed potatoes.

Tips: brown the beef well. Don't overcrowd it. This is where y'all are building flavour, and information technology's worth taking the time to brown the beef on all sides.
Wine is optional; yous can deglaze with stock, merely it adds flavour. Could likewise use beer or a strong apple tree cider.
For an actress decadent stew, swirl in two tablespoons butter when the dish comes out of the oven.

Calories: 307 kcal | Carbohydrates: 17 one thousand | Poly peptide: 29 g | Fat: 13 g | Saturated Fat: 4 g | Cholesterol: 74 mg | Sodium: 340 mg | Potassium: 858 mg | Fiber: 3 g | Sugar: half dozen 1000 | Vitamin A: 3880 IU | Vitamin C: 17 mg | Calcium: 68 mg | Fe: 4 mg

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Source: https://simplebites.net/classic-beef-stew-with-root-vegetables/

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