comfort essentials: heartwarming beef stew

How To Make comfort essentials: heartwarming beef stew

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  Step 1
  PREP/PREPARE
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  Step 2
  Chef’s Note: This is the kind of recipe that you make when you want to spend a bit of time in the kitchen. I can spend a day in the kitchen any season; however, I especially love being in the kitchen in the cold days of Winter… I will make hearty stews and soups, and bake lots of bread. Let the winds howl, and the snows come, I am comfortably ensconced in my secure kitchen.
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  Step 3
  Chef’s Tip: To give the beef a bit more depth, place the cubed beef in a small bowl and add a bit of red wine, then cover, and place in the fridge for an hour or two. It really makes a big difference.
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  Step 4
  Gather your Ingredients (mise en place).
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  Step 5
  Add the chicken stock to a saucepan.
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  Step 6
  Chop up the mushroom stems, and add to the stock.
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  Step 7
  Lightly simmer for 20 minutes.
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  Step 8
  Strain out the mushroom stems, and reserve.
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  Step 9
  Add the diced bacon to a heavy-bottomed pot, over medium-low heat.
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  Step 10
  Cook until the bacon begins to crisp and renders out all its fat, about 6 – 8 minutes.
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  Step 11
  Remove the bacon from the pot with a slotted spoon, drain on paper towels, and reserve in a large bowl.
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  Step 12
  Raise the heat to medium, add the onions to the pot, and cook in the bacon grease until softened (not browned), about 5 – 6 minutes.
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  Step 13
  Remove from the pot with a slotted spoon, and add to the bowl with the bacon.
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  Step 14
  Add the mushrooms to the pot, and cook until they begin to soften, and start to brown, about 15 – 18 minutes.
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  Step 15
  Remove from the pot, and add to the bowl with the other reserved ingredients.
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  Step 16
  Place a rack in the bottom position, and preheat the oven to 265f (130c).
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  Step 17
  Add a bit of salt and pepper to the flour, and coat the beef cubes with the mixture.
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  Step 18
  Chef’s Note: If needed, add a tablespoon or two of sweet, unsalted, butter (or duck fat) to the pot, to supplement the bacon grease.
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  Step 19
  Increase the heat to medium-high, and add the beef cubes in two batches, until nicely browned on all sides, about 6 – 10 minutes per batch.
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  Step 20
  Chef’s Note: On the second batch, if the pot needs more fat, add another tablespoon or two of sweet, unsalted, butter, or duck fat.
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  Step 21
  Add the beef to the bowl with the onions, bacon, and mushrooms.
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  Step 22
  Reduce the heat to medium, add the sherry, and use a wooden spoon to scrape up the fonds that developed while browning the beef.
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  Step 23
  Add the stock and mustard, and mix to combine.
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  Step 24
  Return the bacon, onions, mushrooms, and beef to the pan, then stir to combine.
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  Step 25
  Bring the pot to the boil, and then place, covered, into the preheated oven.
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  Step 26
  Cook until the beef is fork tender, about 1.5 – 2 hours.
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  Step 27
  Chef’s Note: If you are adding additional veggies, like carrots, add them to the pot about 45 – 60 minutes before fully cooked. If you are adding potatoes, place them in the pot about 30 minutes before the beef is fully cooked.
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  Step 28
  Open the oven, stir in the red wine, then cover, and allow to cook for an additional 5 minutes.
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  Step 29
  Do not forget to taste, and adjust for proper seasoning.
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  Step 30
  PLATE/PRESENT
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  Step 31
  Serve while nice and hot. Enjoy.
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  Step 32
  Keep the faith, and keep cooking.
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