The Right Time to Stew…

By Lori Powell
For One or Two Bites, a blog for singles and couples

…Or so I thought when the first chill of the fall season was in the air and I purchased a two-pound piece of chuck steak. Then the weather changed and it turned into murky, swampy, allergy- producing air that surrounded the Lehigh Valley where I live.

With it, my feeling for cooking a big pot of stew went out the window. However, my taste memories were already activated and stew it had to be! Plus I had already bought the rest of the ingredients and there is nothing like the aroma of good stew to fill the air, no matter how hot and steamy that air might be.

Also, I realized I would be eating it at night when it had to turn at least a little cooler, once the sun went down (which is way too early if you ask me, at this time of the year).

This stew requires a few good ingredients, such as beautifully marbled meat, a really good homemade stock if you can make or buy one, a lovely red wine, and lots of good veggies. Also, my grandmother’s Griswold super-seasoned cast iron Dutch oven only adds to the seasoning.

I served mine over homemade mashed potatoes made with organic russet potatoes mashed with a bit of butter and half and half, but egg noodles and polenta would be pretty fantastic as well.

We will have the benefit of cooler weather once this recipe is posted since fall has decided to return and the chill is back in the air. I think I’m going to have to make another stew today as I have company coming.

Keep in mind that the thing about stew – any stew – is it just gets better the next day, once ingredients and their flavors have had a chance to come together and meld longer.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Beef Stew
Serves 4 to 6
2 pounds boneless beef chuck, cut into 2-inch pieces
Salt and pepper
1/2 cup flour
2 to 5 tablespoons olive oil
6 carrots, cut into 1-1/2-inch pieces, divided
4 parsnips, cut into 1-1/2 -inch pieces, divided
2 celery ribs, cut into 1-1/2-inch pieces
1 red bell pepper coarsely chopped
1 large onion, coarsely chopped
1 head of garlic, peeled and cloves smashed
1-1/2 tablespoons tomato paste
1/4 cup balsamic vinegar
2 cups dry red wine
2 bay leaves
3 thyme sprigs
3 sprigs rosemary
3 cups reduced-sodium beef or veal stock (preferably homemade)

1. Pat beef dry with paper towels and season with salt and pepper. Mix flour in a shallow bowl with salt and pepper. Toss beef in batches in flour just to coat, shaking off excess flour and transfer to a plate.
2. Heat 2 tablespoons oil in a Dutch oven or 5-quart heavy pot over moderately high heat until hot but not smoking. Add beef in batches (do not overcrowd) and cook, turning, until golden brown (adding more oil if necessary), about 8 minutes. Transfer to a plate as browned. Remove some of the oil from the pot, sopping it up with paper towels held by tongs; leave the nice browned bits in the pot.
3. Reduce heat to moderate and add half of the carrots and parsnips. Add celery, bell pepper and onion and cook, stirring occasionally, until golden brown, about 12 minutes. Add garlic and tomato paste and cook 2 minutes more. Stir in vinegar and cook 2 minutes. Add wine, bay leaves, thyme and rosemary and simmer until reduced by two thirds, about 10 minutes. Meanwhile, preheat oven to 350°F. When liquids are reduced in the pot, add broth and return beef to pot. Bring to a simmer.
4. Cover pot and put it in the preheated oven for 1 ¼ hours to braise. Uncover and add remaining carrots and parsnips and cook, covered, until meat and vegetables are fork tender, about 45 minutes to 1 hour more.
5. Remove and discard sprigs of herbs and bay leaves. Season stew with salt and pepper and serve ladled over mashed potatoes, noodles or polenta.

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Follow us on Facebook , Twitter, Pinterest, and YouTube.

Related posts:

1. Fall for Stew
2. Make this Stew in Less than 30 Minutes, from Start to Finish
3. A Ghost in My House
4. Chill Out with Mache and Cherry Salad
5. Fruit Fools