Beef Stew – Frugal Gourmet Style

Scott Anderson Recipe

By Scott Anderson Chef_Scott

This recipe comes to you by way of the Frugal Gourmet, a fellow TV chef that passed away in 2004 amidst a cloud of controversy. He was instrumental in my first glimpses of cooking on TV before there ever was a food or cooking channel and his wit and fun in the kitchen certainly made for creative recipes. I believe he helped usher in a move from PBS to center stage cooking and paved the way for the culinary shows we watch today.

As a tribute to the Frugal Gourmet I’d like to present my take on his classic recipe utilizing wine in marinating beef to bring out the flavor in tough cuts of meat. By soaking tough but flavorful cuts of meat in wine for several hours you break down the connective tissues and collagen making the meat more appetizing and tender. An additional side benefit is cutting down on added salt, which is always a good thing.

Only use a wine that you would consume, never cook with turned, off or corked wine, as you will impart that off flavor into the meal you are preparing.


Recipe Rating:
 2 Ratings
Serves:
6-8
Prep Time:
Cook Time:

Ingredients

2 lb
beef chuck roast, cubed (stew meat)
1 large
carrot, peeld and sliced
3 large
celery stalks, cleaned and sliced
1 large
sweet onion, peeled and sliced
4 clove
garlic, minced
1 tsp
fresh grd black pepper
1 tsp
minced fresh thyme
1 large
bay leaf
3 c
zinfandel (i prefer red, but blush will work in a pinch)
4 Tbsp
grapeseed oil
2 Tbsp
tomato paste, no salt added

Directions Step-By-Step

1
Place everything, except Grapeseed oil and tomato paste into a Tupperware marinade container. Cover and place in the refrigerator for 24 hours, mix around every few hours to make sure everything is evenly coated.
2
Remove the meat from the marinade and save everything. Heat a metallic skillet over medium high heat; don’t use a non-stick skillet unless that’s all you have. Add in the oil and toss in a small amount of meat, making sure not to crowd the pan to allow even browning. Continue in this fashion until all the meat is cooked; remove from the pan and place into a large glass casserole dish. Add the vegetables and wine, stir in tomato paste until blended, then bring to a boil and gradually pour over browned meat. Place into a preheated 350 degree oven, covered for approximately 2 hours or until meat is fork tender.
3
Remove from the oven and ladle over fresh cooked al dente egg noodles or hot from the oven buttermilk biscuits.

About this Recipe