Patter Fam Sauces

Beef Stew

Serves 12
Vegetable oil for searing beef
3 lbs. beef chuck cubed in 1” cubes
Salt and pepper
3 T butter
3 medium onions cut into wedges
6 garlic cloves crushed
1 ½ T tomato paste
½ cup flour
10-12 cups beef broth
2 cups strong black coffee
Parsley, Thyme, bay leaf Bouquet garni
1 ½ lbs. red potatoes quartered
4-5 medium carrots cut in 1” length pieces
3 celery stalks cut into 1” length pieces
7-8 whole peeled tomatoes from a can & hand crushed
3 tsp. red wine vinegar

Heat a large pot with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Sauté half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pot.

Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. This will create a nice light roux to thicken the stew.  Add the beef broth and coffee, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and simmer about 90 minutes or until the meat is very tender.

Skim the fat from the cooking liquid with a spoon or ladle occasionally. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately with Shepherd’s bread.




Written by Joyce Peters — April 24, 2016

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