It's a good time of year for a warm stew on a cold night.
Please share your favorite recipes.
Here is a simple Red Wine Beef Stew recipe that is slightly different from most.
Le Chat Noir's Red Wine Beef Stew
· 4 pounds chuck roast, cut into 2-inch pieces
· 1 1/2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper
· 2 tablespoons of butter.
· 3 tablespoons all-purpose flour
· 2 cups dry red wine
· 2 boxes of beef broth broth
· 1 yellow onion, quartered
· 4 bay leaves
· Bundle of sprigs thyme
· 2 peeled garlic cloves
· 3 medium carrots peeled and cut into 3-inch pieces
· 3 medium parsnips peeled and cut into 3-inch pieces
· 2 potatoes peeled and cubed
· Cheese cloth and twine.
Preparation
1) Cut your meat down, get rid of excess fat, and cut to 2” cubes. Season well with salt and pepper.
2) Peel and cut your vegetables to size.
3) Take the bay leaves, garlic, and thyme and place them in a bouquet garni, little bag you make from a square of the cheese cloth, tie it off at the top with twine so it doesn’t come undone.
Cooking
4) Pour 2 boxes of broth in the pot and turn heat to medium and toss in the bag of herbs so it starts flavoring it from the get go.
5) Heat a pan to medium-high. Once it’s hot put in 2 tablespoons of butter, then throw in the meat. You are browning it to create a sear and hold in the flavor, so 1 minute on top and 1 on bottom. Add the meat to the broth. Turn the heat off the pan and let it cool for just a minute or two, you don’t want to pour in the wine and have it turn to steam. Once cool pour in ½ a cup of wine to help scrape up the crusty beef bits and juice from the pan then pour it all into the broth.
6) Now to the pot add the rest of your wine, all of your vegetables, and your salt and pepper. Stir together thoroughly. Turn heat to high and bring to a boil just for a minute and then turn back to simmer (this helps the flavors integrate).
7) Over the next 2 hours leave it on simmer and covered with a corner off to let steam out. Except turn the heat to high and when it starts to bubble take 2 pinches of flour and sprinkle it into the pot while stirring. This will gradually thicken the stew. At the end of the 2nd hour, judge if the broth is thick enough for you and add a little more flour if needed. Be careful, it takes a minute or 2 to thicken after you’ve stirred it in, so don’t overdo it.
Le Chat Noir
©
Please share your favorite recipes.
Here is a simple Red Wine Beef Stew recipe that is slightly different from most.
Le Chat Noir's Red Wine Beef Stew
· 4 pounds chuck roast, cut into 2-inch pieces
· 1 1/2 teaspoons kosher salt
· 1 teaspoon freshly ground black pepper
· 2 tablespoons of butter.
· 3 tablespoons all-purpose flour
· 2 cups dry red wine
· 2 boxes of beef broth broth
· 1 yellow onion, quartered
· 4 bay leaves
· Bundle of sprigs thyme
· 2 peeled garlic cloves
· 3 medium carrots peeled and cut into 3-inch pieces
· 3 medium parsnips peeled and cut into 3-inch pieces
· 2 potatoes peeled and cubed
· Cheese cloth and twine.
Preparation
1) Cut your meat down, get rid of excess fat, and cut to 2” cubes. Season well with salt and pepper.
2) Peel and cut your vegetables to size.
3) Take the bay leaves, garlic, and thyme and place them in a bouquet garni, little bag you make from a square of the cheese cloth, tie it off at the top with twine so it doesn’t come undone.
Cooking
4) Pour 2 boxes of broth in the pot and turn heat to medium and toss in the bag of herbs so it starts flavoring it from the get go.
5) Heat a pan to medium-high. Once it’s hot put in 2 tablespoons of butter, then throw in the meat. You are browning it to create a sear and hold in the flavor, so 1 minute on top and 1 on bottom. Add the meat to the broth. Turn the heat off the pan and let it cool for just a minute or two, you don’t want to pour in the wine and have it turn to steam. Once cool pour in ½ a cup of wine to help scrape up the crusty beef bits and juice from the pan then pour it all into the broth.
6) Now to the pot add the rest of your wine, all of your vegetables, and your salt and pepper. Stir together thoroughly. Turn heat to high and bring to a boil just for a minute and then turn back to simmer (this helps the flavors integrate).
7) Over the next 2 hours leave it on simmer and covered with a corner off to let steam out. Except turn the heat to high and when it starts to bubble take 2 pinches of flour and sprinkle it into the pot while stirring. This will gradually thicken the stew. At the end of the 2nd hour, judge if the broth is thick enough for you and add a little more flour if needed. Be careful, it takes a minute or 2 to thicken after you’ve stirred it in, so don’t overdo it.
Le Chat Noir
©