RANCHER’S BEEF STEW

Author: Chef Allan Schanbacher

Issue: February, 2008, Page 293

Serves 4 to 6

2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt, for beef seasoning
Freshly ground black pepper, for beef seasoning
1/4 cup vegetable oil
2 medium onions, roughly chopped
4 medium carrots, roughly chopped
4 ounces mushrooms, cut into quarters or halves
3 ribs celery, roughly chopped
4 cloves garlic, minced
3 tablespoons all-purpose flour
3 tablespoons tomato paste
10 cups cold water or low-sodium beef stock
2 tablespoons thyme leaves, roughly chopped
2 whole bay leaves
1 pound small red potatoes, quartered
3 tablespoons chopped parsley
Kosher salt, to taste
Freshly ground black pepper, to taste

Photo By Werner Segarra

1. Season cubed beef with salt and pepper to taste. Heat a large Dutch oven over high heat. When hot, add oil and place 1/3 of meat in pot. Brown the cubes on all sides; remove from pot and set aside. Repeat with remaining beef cubes.
2. Lower heat to medium-high and add onions, carrots and mushrooms. Sauté 5 to 7 minutes, stirring a few times. When vegetables have started to brown, add celery and garlic and cook 3 minutes. Add flour and stir well to coat vegetables, then cook 2 additional minutes. Add tomato paste, mix well and cook another minute.
3. Add water or stock, thyme and bay leaves, mix well and bring to a boil. Check seasoning. Lower the heat and simmer 11/2 hours, or until beef is tender. Add potatoes; stir and simmer 20 to 25 minutes, or until potatoes are tender. Check seasoning again, scatter parsley over the top, and serve.