comfort food essentials: awesome beef & brat stew

How To Make comfort food essentials: awesome beef & brat stew

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  PREP/PREPARE
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  I am using charcoal steak for the recipe, because they have a lot of flavor, and tenderize well in the braise liquid.
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  To give this recipe more of a deep flavor, I am using homemade bone broth, in place of the beef stock. If you are looking for a simple recipe to make bone broth, check this one out. https://www.justapinch.com/recipes/soup/beef-soup/cooking-essentials-beef-bone-marrow-broth.html?r=3
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  Gather your Ingredients (mise en place).
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  Place a rack in the bottom position, and preheat the oven to 350f (175c).
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  Add the flour; along with some salt and pepper, to a bowl.
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  Add the cubed beef, and toss to coat.
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  Add about a tablespoon of grapeseed oil to a heavy-bottomed pot, over medium-to-medium-high heat.
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  Add half the flour-coated beef, and cook until browned on all sides, about 5 – 7 minutes
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  When nice and brown, remove and reserve.
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  Add a bit more grapeseed oil to the pot, then brown the remainder of the beef, and reserve.
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  Add the sliced brats, slightly brown, and then add to the reserved beef.
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  Reduce the heat to medium, remove all but 1 tablespoon of oil from the pan, and then add the onions.
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  Stir until they begin to soften, about 3 – 4 minutes.
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  Deglaze the pot by pouring in the beer, and allowing it to simmer for 2 – 3 minutes.
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  Chef’s Note: While the beer is simmering, use a wooden spoon to scrape up the fonds that have developed on the bottom of the pot.
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  Add the sliced brats, the reserved beef, the beef stock, water, the dry spices, and then bring up to a simmer.
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  Cover, and place into the preheated oven for 1 hour.
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  While the stew is baking, prep the veggies.
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  After 1 hour, add the veggies to the pot, give it a stir, and put back into the oven, until the beef is tender, and the veggies are cooked, an additional 45 – 60 minutes.
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  Chef’s Note: While you have the pot out of the oven, give it a taste, and adjust the seasonings accordingly.
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  Chef’s Tip: The veggies will be ready when they can be easily pierced with a paring knife.
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  Chef’s Note: Do not forget to remove the bay leaves, and do a final tasting for proper seasoning, before serving.
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  PLATE/PRESENT
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  Serve in big bowls, with some crusty bread to sop up all those amazing juices. Enjoy.
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  Keep the faith, and keep cooking.
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