Welcome to the second-ever Week Of… blog series here at The Texan New Yorker! This week we are feasting on WINTER STEW! Although it’s been freakishly, unseasonably warm the past few days up here in NYC, the past few weeks pretty much everyone in the continental US has been hearing about cold fronts, blizzards, snowstorms, and polar vortexes, pretty much ad nauseum. We get it. It’s cold.
So maybe some warmth from the kitchen is in order. I’m not sure anything can warm you up like a hearty stew. And when I think of stew, I think of a nice, chunky beef stew. While I’ll demonstrate this week that it may be a culinary crime to limit stew to just beef, I think it might also be a culinary crime to discount it.
And that’s why we’re starting our Winter Stew week with beef. This was everything you
demand want from a beef stew: warms your bones, warms your soul, flavorful, tender beef chunks and lots of veggies. The original recipe called for green beans, but seeing as they’re currently out of season, and we’re all supposed to be eating more dark greens, I threw in some Swiss chard instead. It was quite welcome and fit with the stew’s flavor profile very nicely. Enjoy! And stay tuned for more winter stew ideas this week!
Source: adapted from Food Network Favorites: Recipes from Our All-Star Chefs
2 lbs. beef chuck stew meat, cut into 1-inch cubes
Kosher salt and black pepper
3 tbs unsalted butter, divided
4 medium carrots, peeled and thinly sliced
1 large onion, chopped
2 tbs all-purpose flour
3 cups beef stock
2 cups dry red wine, such as cabernet sauvignon
1 cup canned crushed tomatoes
1 6-inch sprig of rosemary
2 large Yukon gold potatoes, peeled and cut into 1-inch chunks
1 medium bunch of Swiss chard, leaves stripped and torn
2 tbs chopped fresh parsley
Preheat your oven to 300 F. Place your large Dutch oven, or other large oven-safe stock pot over medium-high heat. Season the beef cubes with salt and pepper. Melt 2 tbs butter in the Dutch oven, then add the beef cubes and brown on all sides. Do this in batches if necessary; do not crowd the pan as that will cause the beef to steam and not brown properly. Remove the beef with a slotted spoon to a plate or bowl.
When all the beef has been browned, lower the heat to medium and add the remaining tablespoon of butter. Add the carrots and onions and sauté until softened. Add the flour and stir until all traces of it disappear into the veggies. Now add the beef stock, wine, and tomatoes. Toss in the rosemary.
Slide the browned beef cubes back into the pot along with any juices collected on the plate. Bring the liquid to a boil. Once boiling, shut off the heat. Cover the top of the pot with aluminum foil, then cover with the pot’s lid. Place the pot of stew into the oven and cook for 50 minutes.
Remove the pot from the oven and stir in the potatoes and chard. Replace the foil and the pot’s lid, and slide the stew back into the oven. Cook for another 50 minutes.
Remove the pot from the oven and discard the foil. Place the pot on a burner and simmer on medium-low for 15-20 minutes with the lid ajar. Season to taste again with salt and pepper, and stir in the parsley. Fish out the rosemary stem and serve.