beef essentials: milk braised beef stew

How To Make beef essentials: milk braised beef stew

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  Step 1
  PREP/PREPARE
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  Step 2
  Chef’s Note: Cooking with milk always presents its little problems. For example, the milk solids tend to separate and curdle during the cooking process. I’ve done two things to improve your chances of success. 1. We are going to pay very close attention to temperature. 2. I changed the traditional recipe from 100 percent milk to 75 percent milk, and 25 percent cream. The additional fat will help to stabilize the milk.
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  Step 3
  Gather your ingredients.
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  Step 4
  Place a rack in the bottom position, and set the oven to 320f (160c).
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  Step 5
  Toss the beef with a mixture of flour, salt, and pepper.
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  Step 6
  Add the oil to a heavy-bottom pot over medium-high heat.
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  Step 7
  Add the beef in batches and brown on all sides.
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  Step 8
  Chef's Note: Remove the beef and reserve.
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  Step 9
  Add the mushrooms and onions to the pan, and sauté until the mushrooms begin to brown, and the onions soften, about 8 – 10 minutes.
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  Step 10
  Chef’s Note: You may need to add a bit more oil to the pot.
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  Step 11
  Chief’s Tip: As the veggies are sautéing, season with a bit of salt and pepper.
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  Step 12
  Reduce the heat to medium low, and then return the beef to the pot.
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  Step 13
  Stir the beef with the veggies, and allow to cook for 4 – 6 minutes.
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  Step 14
  Slowly add the milk and cream to the pot.
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  Step 15
  Bring the mixture up to a light simmer.
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  Step 16
  Cover the pot, and place in the preheated oven for 1 hour.
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  Step 17
  After 1 hour, reduce the oven temperature to 250f (120c), partially uncover the pot, and bake for an additional hour.
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  Step 18
  Remove from the oven, and allow to rest for 10 minutes.
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  Step 19
  Chef’s Tip: Do a final tasting, and season, if necessary.
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  Step 20
  PLATE/PRESENT
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  Step 21
  Serve with some yummy mash potatoes, or over pasta. Enjoy.
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  Step 22
  Keep the faith, and keep cooking.
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