If winter was a food, it would be a stew.
Being that I run a food blog, I obviously have a deep connection with food. What I find so beautiful is that food can elicit all of our senses. The taste, smell and even sounds of a meal being cooked can remind us of certain seasons. I categorize my seasons with soup. The taste of summer gazpacho immediately makes me think of being barefoot in fresh cut grass, picking tomatoes from my dad's garden. The sound of my mom cutting up ham to add to pea soup in spring makes me completely envision my cat running down the stairs hoping to eat the scraps on the floor, and relishing at the extra bits my mom throws down to him. The smell of butternut squash soup equals halloween. Winter for me is a slow cooked stew. What is the difference between a stew and soup? To me it's all about the heartiness.
Almost all recipes for beef stew require an Instant Pot or a slow cooker. I guess I'm old fashioned when it comes to slow cooking. I don't want it "instant" and the biggest issue I have with these new fangled gadgets is the lack of being able to adjust your ingredients. Cooking for me is about building upon flavor. You sauté the onions and garlic, season, add in the beef to sear and build up a delicious crust texture. If I'm making pulled pork, sure I'll throw it into a crock pot or instant pot if I'm in a hurry. However, if I'm making a relatively flavorful meal, I really don't have a problem cooking it on the stove and then throwing it in the oven. This whole meal comes together in 3 - 4 hours, which ultimately, is probably quicker than your crock pot.
Ingredients:
4 slices center-cut bacon
2 1/2 pounds stew chuck meat diced into 1 inch cubes
3 tbsp olive oil
1 onion diced
4 cloves garlic minced
3 tbsp tomato paste
1/4 cup flour
1 tbsp dried thyme
1 sprig fresh rosemary
1 - 2 bay leaves
1 cup dry red wine
2 cups beef broth
1 cup water
2 tbsp worcestershire sauce
2 carrots peeled and diced
1 yukon gold potato cut into cubes
2 cups frozen peas
chopped fresh parsley
Preheat an oven to 350 degrees F. In a large dutch oven cook four slices of bacon over medium high heat, until crispy and cooked through. Remove from pan and set aside. Season the meat generously with salt and pepper. Working in batches sear the meat on both sides, roughly 3 minutes on each side, in the leftover bacon fat. Once completed, remove all beef and set aside. Do not wipe the pan. Heat three tbsp olive oil over medium heat. Cook onion for five minutes until translucent. Add in garlic and cook for an additional 30 seconds. Stir in tomato paste and flour so that it coats the onions and garlic. Cook for an additional minute. Return beef to the pan and add in wine, broth, and water. Stir in worcestershire sauce, dried thyme, bay leaves and top with a sprig of rosemary. Bring mixture to a boil. Cover the pot and place in oven for 2 hours. When done, add in carrots, frozen peas, and potatoes, cover and cook for another hour. Remove pan from oven and discard of rosemary and bay leaves. Season to taste with salt and pepper. Serve with fresh parsley and top with leftover bacon pieces.
4 slices center-cut bacon
2 1/2 pounds stew chuck meat diced into 1 inch cubes
3 tbsp olive oil
1 onion diced
4 cloves garlic minced
3 tbsp tomato paste
1/4 cup flour
1 tbsp dried thyme
1 sprig fresh rosemary
1 - 2 bay leaves
1 cup dry red wine
2 cups beef broth
1 cup water
2 tbsp worcestershire sauce
2 carrots peeled and diced
1 yukon gold potato cut into cubes
2 cups frozen peas
chopped fresh parsley
Preheat an oven to 350 degrees F. In a large dutch oven cook four slices of bacon over medium high heat, until crispy and cooked through. Remove from pan and set aside. Season the meat generously with salt and pepper. Working in batches sear the meat on both sides, roughly 3 minutes on each side, in the leftover bacon fat. Once completed, remove all beef and set aside. Do not wipe the pan. Heat three tbsp olive oil over medium heat. Cook onion for five minutes until translucent. Add in garlic and cook for an additional 30 seconds. Stir in tomato paste and flour so that it coats the onions and garlic. Cook for an additional minute. Return beef to the pan and add in wine, broth, and water. Stir in worcestershire sauce, dried thyme, bay leaves and top with a sprig of rosemary. Bring mixture to a boil. Cover the pot and place in oven for 2 hours. When done, add in carrots, frozen peas, and potatoes, cover and cook for another hour. Remove pan from oven and discard of rosemary and bay leaves. Season to taste with salt and pepper. Serve with fresh parsley and top with leftover bacon pieces.
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