December 15th, 2009
hot damn, I hit that beef stew out of the park.
Dredge beef chunks in flour, smoked paprika, kosher salt, brown 'em.
Add onions, fennel, carrots.
Deglaze pan with a brown ale, reduce.
Add dried cherries and apricots.
Deglaze again with red wine.
Put in slow cooker, top up with beer/wine/veggie stock, cook forever on low.
Finish with more wine (to brighten), a bit of red wine vinegar, season to taste.
Current Location: work
Arr. I've been trying to make beef stew with character other than $BeefStew.
I mean I like a good hearty beef stew as much as the next person, but I'd been trying nuance and $BeefStew character just rolls over nuance.
Now I'm going with flavor bombs instead. Previous attempt was 2 cups of kalamata olives and 2 heads worth of sliced garlic.
That was good in a very different way than this one. ^_^
That sounds quite delicious, I shall bring it to the attention of the man of the house :)
|Date:||December 15th, 2009 06:11 pm (UTC)|| |
ohhh that makes me wish I had the energy to deglaze and/or eat right now :D
Sounds delicious. Go you!
|Date:||December 15th, 2009 07:09 pm (UTC)|| |
I am gonna have to use this recipe for making the beef heart stew that's in the plans for soon.
Oooo, that sounds like a good plan!
The fruity sweetness was very nicely balanced (lucky first try). I used a bit more than a cup of dried fruit for about 2-3 cups of veggies and roughly 3.75 lbs of beef. (Was 4.5lbs, but had to trim quite a bit.)
oooh, fancy shmancy. I wish I had a boyfriend who could cook. haha.
Both beer and wine! Interesting. I make a more belgian-style -- consisting mostly of beef, onions, beef stock, and Chimay. (and rather than dredge the beef in flour, I brown it alone, then take it out, then put onions & flour in the pot with about a Tbsp of tomato paste until that browns, then add everything back in.)
Yup, done that one before. It's my favorite straight beef-stew method.
I rarely use something as pricey as Chimay for it though. ^_^
I've been trying a number of different recipes recently, and have been finding that most beef stew tastes... like beef stew no matter how much you try new nuances and subtleties.
I did a really good olive and garlic one not too long ago, and now this decidedly fruity version. Trying to figure out how to get other flavors to pile into the beef stew gestalt.
Well, Chris Kimball says Chimay is the way to go and as we all know he is never wrong. Plus you only use 1-2 cups of Chimay plus 1-2 cups of broth, so you get to drink the rest.
|Date:||December 15th, 2009 10:22 pm (UTC)|| |
WANT. srsly, this sounds delicious.