Hearty Beef Stew

I had left overs from the short rib dinner so I decided to use the corn, short ribs, gravy to kick off a batch of beef stew.  Since I used left overs, I will provide the recipe that I adapted the beef stew from.  Tyler Florence Tylers Ultimate Beef Stew  

Beef Stew

Ingredients

• 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
• 3 tablespoons butter
• 2 cups all-purpose flour
• 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
• Salt and freshly ground black pepper
• 1 bottle good quality dry red wine (recommended: Burgundy)
• 8 fresh thyme sprigs
• 1 fresh rosemary sprig
• 3 garlic cloves, smashed
• 2 bay leaves
• 2 1/2 cups beef stock
• 9 small new potatoes, scrubbed clean and cut in 1/2 (I used Yukon Golds)
• 1/2 pound carrots, peeled and sliced (I used the sweet organic carrots the ones that come with the tops still on)
• 2 cups onions (I caramelized them first)
• 1 pound white mushrooms, cut in 1/2 (I caramelized them first)
• 1/2 pound fresh sweet corn
• Fresh flat-leaf parsley, chopped, for garnish
• Crostini

Beef Stew with Parmesan Crostini


Directions

I used left over short ribs and filet and skipped this step.  I also used the leftover gravy from the short ribs.  So I added broth to the gravy and skipped ahead to the steps for adding the potatoes, mushrooms, onions, etc.... 

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine (or use broth) to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine (or broth) has gotten hot add the browned meat, thyme, smashed garlic, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, onions (I caramelized onions for added flavor) and mushrooms (I caramelized mushrooms in saute pan first), along with a pinch of sugar to balance out the acid from the red wine (you can use broth in place of wine). Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add corn, during the last 10 minutes of cooking. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl, garnish with parsley, Right before serving add a slice of Toasted Crostini, half way submerged in the stew.

Parmesan Crostini

 Crostini:

• 1 loaf of ciabatta sliced thin
• Butter
• 4 garlic cloves, halved
• Parmesan
• Preheat the oven to 350 degrees F.

Put a sheet pan in the oven so that it gets good and hot.  Rub garlic on bread and and brush both sides of bread with butter.  Place the bread slices on the hot sheet pan. Bake until bottoms are golden and turn over.  Add freshly grated Parmesan and cook until crispy and golden.