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Beef Stew

This has been done every which way since men figured out that cows
were tasty. Since I am currently unemployed, I went cheap with the
ingredients – all purchased on sale. This made 9 bowls of stew for
me, which seems boring but is cheap eats. Figure $12.50 for 9 bowls
of stew. Add $0.99 for a loaf of ralphs value wheat bread, and you
have 9 good plates of food for maybe $1.50 per plate.

2 lbs stewing beef - $5
2 packets Kroger beef stew powder - $1
1 bottle Charles Shaw cab - $2
½ cup AP flour
6 cups water
1 8oz can tomato sauce - $0.50
4 bay leaves
1 TB garlic powder
1 TB onion powder
1 TB cracked pepper
3 med carrots, peeled and chopped - $0.50
3 med onions, chopped into rings - $0.50
8 oz sliced mushrooms - $1.50
4 red potatos, peeled and chopped - $0.75
2 cups white rice (measure is before cooking) - $0.50

in a large stock pot, combine water, kroger packets, bay leaves,
garlic & onion powder, cracked pepper, and tomato sauce – bring to a
boil
coat beef cubes in the flour
in a large fry pan, heat some veg. Oil and brown the beef in batches
after each batch, use 1 cup of red wine to deglaze the pan, and pour
the wine (with the good caramelized bits all in it) into the stock pot
simmer the beef for approx 1 hour in the stock pot
add chopped vegetables, simmer 1 more hour

I made a pot of jasmine rice. I ladle the stew over the white rice
and enjoy with an ice cold beer. Except for the first night – I
polished off the rest of the wine with my first bowl of stew.

That sounds absolutely DREADFUL! For the same price and effort you can make
this classical dish from the late master Julia Child. This is one of the
great dishes of the world, and on my top ten dishes. This post, from
recipezaar.com has been adapted slightly by the author, and slightly by me.
Hugh
Boeuf Bourguignon a La Julia Child Recipe #148007
This is the classic, adapted from "Mastering the Art of French Cooking." A
wonderful dish, raising the simple stew to an art form and quite simple to
make--even though the instructions look long. Use Simple Beef Stock, the
recipe for which is posted on this site. Use a wine which you would
drink--not cooking wine. And the better the cut of beef, the better the
stew. As the beef is combined with braised onions and sauteed mushrooms, all
that is needed to complete your main course is a bowl of potatoes or noodles
and lots of good bread for the sauce.
by Chef Kate
5 hours | 1 hour prep

SERVES 6

For the Stew
a.. 6 ounces bacon, solid chunk; Julia uses Salt Pork. Bacon is marginally
OK in a pinch.
b.. 1 tablespoon olive oil
c.. 3 lbs lean stewing beef, cut into 2-inch cubes, Use Chuck roast.
d.. 1 carrot, peeled and sliced
e.. 1 onion, peeled and sliced
f.. 1 teaspoon salt
g.. 1/4 teaspoon pepper, freshly ground
h.. 2 tablespoons flour
i.. 3 cups red wine - Charles Shaw is OK.
j.. 2-3 cups beef stock (Simple Beef stock is posted on the site, unsalted
and defatted)
k.. 1 tablespoon tomato paste
l.. 2 garlic cloves, mashed (you may choose to add more)
m.. 1 sprig thyme (or 1/2 teaspoon dred thyme)
n.. 1 bay leaf, preferably fresh
For the braised onions
a.. 18-24 white pearl onions, peeled
b.. 1 1/2 tablespoons unsalted butter
c.. 1 1/2 tablespoons olive oil
d.. 1/2 cup beef stock
e.. salt & fresh ground pepper
f.. 1 bay leaf
g.. 1 sprig thyme
h.. 2 sprigs parsley
For the Sauteed Mushrooms
a.. 1 lb mushroom, quartered
b.. 2 tablespoons unsalted butter
c.. 1 tablespoon olive oil
1.. First prepare the bacon: cut off the rind and reserve.
2.. Cut the bacon into lardons about 1/4" think and 1 1/2" long.
3.. Simmer the rind and the lardons for ten minutes in 1 1/2 quarts of
water.
4.. Drain and dry the lardons and rind and reserve.
5.. Pre-heat the oven to 450°F.
6.. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep)
fireproof casserole and warm over moderate heat.
7.. Saute the lardons for 2 to 3 minutes to brown lightly.
8.. Remove to a side dish with a slotted spoon.
9.. Dry off the pieces of beef and saute them, a few at a time in the hot
oil/bacon fat until nicely browned on all sides.
10.. Once browned, remove to the side plate with the bacon.
11.. In the same oil/fat, saute the onion and the carrot until softened.
12.. Pour off the fat and return the lardons and the beef to the casserole
with the carrots and onion.
13.. Toss the contents of the casserole with the salt and pepper and
sprinkle with the flour.
14.. Set the uncovered casserole in the oven for four minutes.
15.. Toss the contents of the casserole again and return to the hot oven
for 4 more minutes.
16.. Now, lower the heat to 325°F and remove the casserole from the oven.
17.. Add the wine and enough stock so that the meat is barely covered.
18.. Add the tomato paste, garlic and herbs and the bacon rind.
19.. Bring to a simmer on the top of the stove.
20.. Cover and place in the oven, adjusting the heat so that the liquid
simmers very slowly for three to four hours.
21.. The meat is done when a fork pierces it easily.
22.. While the meat is cooking, prepare the onions and mushrooms and set
them aside till needed.
23.. For the onion, if using frozen, make sure they are defrosted and
drained.
24.. Heat the butter and oil in a large skillet and add the onions to the
skillet.
25.. Saute over medium heat for about ten minutes, rolling the onions
about so they brown as evenly as possible, without breaking apart.
26.. Pour in the stock, season to taste, add the herbs, and cover.
27.. Simmer over low heat for about 40 to 50 minutes until the onions are
perfectly tender but retain their shape and the liquid has mostly
evaporated.
28.. Remove the herbs and set the onions aside.
29.. For the mushrooms, heat the butter and oil over high heat in a large
skillet.
30.. As soon as the foam begins to subside add the mushrooms and toss and
shake the pan for about five minutes.
31.. As soon as they have browned lightly, remove from heat.
32.. To Finish the Stew:.
33.. When the meat is tender, remover the casserole from the oven and
empty its contents into a sieve set over a saucepan.
34.. Wash out the casserole and return the beef and bacon to it
(discarding the bits of carrot and onion and herbs which remain in the
sieve).
35.. Distribute the mushrooms and onions over the meat.
36.. Skim the fat off the sauce and simmer it for a minute or two,
skimming off any additional fat which rises to the surface.
37.. You should be left with about 2 1/2 cups of sauce thick enough to
coat a spoon lightly.
38.. If the sauce is too thick, add a few tablespoons of stock.
39.. If the sauce is too thin, boil it down to reduce to the right
consistency.
40.. Taste for seasoning.
41.. Pour the sauce over the meat and vegetables.
42.. If you are serving immediately, place the covered casserole over
medium low heat and simmer 2 to 3 minutes.
43.. Serve in the casserole or on a warm platter surrounded by noodles,
potatoes or rice and garnished with fresh parsley.
44.. If serving later or the next day, allow the casserole to cool and
place cold, covered casserole in the refrigerator.
45.. 20 minutes prior to serving, place over medium low heat and simmer
very slowly for ten minutes, occasionally basting the meat and vegetables
with the sauce.