comfort essentials: heartwarming beef stew

How To Make comfort essentials: heartwarming beef stew

• 
  1

  PREP/PREPARE
• 
  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.
• 
  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.
• 
  4

  Gather your Ingredients (mise en place).
• 
  5

  Add the chicken stock to a saucepan.
• 
  6

  Chop up the mushroom stems, and add to the stock.
• 
  7

  Lightly simmer for 20 minutes.
• 
  8

  Strain out the mushroom stems, and reserve.
• 
  9

  Add the diced bacon to a heavy-bottomed pot, over medium-low heat.
• 
  10

  Cook until the bacon begins to crisp and renders out all its fat, about 6 – 8 minutes.
• 
  11

  Remove the bacon from the pot with a slotted spoon, drain on paper towels, and reserve in a large bowl.
• 
  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.
• 
  13

  Remove from the pot with a slotted spoon, and add to the bowl with the bacon.
• 
  14

  Add the mushrooms to the pot, and cook until they begin to soften, and start to brown, about 15 – 18 minutes.
• 
  15

  Remove from the pot, and add to the bowl with the other reserved ingredients.
• 
  16

  Place a rack in the bottom position, and preheat the oven to 265f (130c).
• 
  17

  Add a bit of salt and pepper to the flour, and coat the beef cubes with the mixture.
• 
  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.
• 
  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.
• 
  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.
• 
  21

  Add the beef to the bowl with the onions, bacon, and mushrooms.
• 
  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.
• 
  23

  Add the stock and mustard, and mix to combine.
• 
  24

  Return the bacon, onions, mushrooms, and beef to the pan, then stir to combine.
• 
  25

  Bring the pot to the boil, and then place, covered, into the preheated oven.
• 
  26

  Cook until the beef is fork tender, about 1.5 – 2 hours.
• 
  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.
• 
  28

  Open the oven, stir in the red wine, then cover, and allow to cook for an additional 5 minutes.
• 
  29

  Do not forget to taste, and adjust for proper seasoning.
• 
  30

  PLATE/PRESENT
• 
  31

  Serve while nice and hot. Enjoy.
• 
  32

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card