Tag Archives: stew

Savory Beef Stew

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This is a classic beef stew for cold winter evenings.  Simmered in the oven, most of the work is “hands off.”  Coffee and soy sauce add complexity.

A bowl of savory stew over a bed of polenta


Savory Beef Stew

  • Servings: 6 Servings
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This is a classic beef stew for cold winter evenings. Simmered in the oven, most of the work is “hands off.” Coffee and soy sauce add complexity.


Ingredients

  • 2 lbs. chuck eye roast, cut in 1 ½ inch cubes
  • 1 bag frozen pearl onions, defrosted
  • 2 cups baby carrots, cut in half lengthwise, divided
  • 2 stalks celery, chopped
  • 4 Tablespoons tomato paste
  • 2 Tablespoons flour
  • 1 cup red wine
  • 3 cups beef broth (I use Pacific brand)
  • 1 Tablespoon instant coffee
  • 1 white sweet potato, chopped into 1 inch cubes
  • 1 bunch chard, stemmed and chopped
  • 1 ½ Tablespoons fresh sage, chopped
  • 1 ½ Tablespoons fresh thyme, chopped
  • 1 Tablespoon soy sauce

Directions

  1. Preheat oven to 300 degrees F. In a Dutch oven over high heat. Brown the meat in batched in a bit of oil. Do not overcrowd pan. Remove meat and set aside. Add pearl onion, 1 cup baby carrots and chopped celery and sauté until vegetables are golden. Add tomato paste and flour and cook for a minute or two until a golden crust forms on the bottom of the pan. Add red wine, beef broth and instant coffee, scrapping up the fond from the bottom of the pan. Bring to boil, cover, and move to oven.
  2. Let stew simmered in the oven for 1 hour and 30 minutes, then add potatoes and remaining carrots. Let stew with potatoes simmer an additional 30 minutes then add chard. Return to oven and simmer an additional 30 minutes (total time 2 ½ hours).
  3. Remove from oven, defat liquid if needed. Add fresh sage, thyme, soy sauce and ground black pepper. Serve over polenta or egg noodles.

a dutch oven full of bubbling stew

Comforting Chicken stew with mushroom & onions

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French Chicken Stew
A grey and drizzly day like today calls for a classic, satisfying and hearty stew like this French-inspired chicken version. The best part – plenty of leftovers for lunch this week.


Chicken stew with mushroom & onions

A classic combination of chicken, mushrooms and onions in a hearty sauce.

Ingredients

  • 6 strips bacon, chopped
  • 1 lb. baby portabella mushrooms, quartered
  • 12 oz. frozen baby onions, thawed
  • 3 lbs. skinless, boneless chicken thighs
  • ¼ cup red wine vinegar
  • 2 Tablespoons butter
  • ¼ cup flour
  • 2 cups chicken stock
  • 2 Tablespoons tarragon, minced

Directions

  1. In a large pot of Dutch oven, sauté bacon until crisp. Remove bacon from pot. Add mushrooms and onions and sauté until golden and beginning to brown. While cooking, add a pinch of salt to help mushrooms release their liquid. Once browned, remove from pot.
  2. Sprinkle chicken with salt and pepper and add to the pot. Brown chicken on both sides, about 4 minutes per side. Cook chicken in batches if needed – do not overcrowd pot. Set chicken aside. Add red wine vinegar and butter to pot. Once butter has melted, sprinkle with flour. Cook about a minute until flour begins to brown. Add chicken stock and cook until bubbling, scraping up flavorful browned bits from bottom of the pot.
  3. Return chicken and any accumulated juices to pot, reduce heat to low, cover and simmer for 15 minutes. Remove lid, add bacon, mushrooms and onions and cook uncovered for 15 minutes more.
  4. If needed, remove chicken, increase heat and cook sauce until reduced and thickened. Return chicken to pot and season with salt and pepper. Serve stew over egg noodles or rice, sprinkled with tarragon.