"BEEF STEW"

It was a challenge for me to make my very first "Beef Stew" for my husband, since he is already used to my mother-in-law's really 'mean' version of THE Beef Stew! Oh how we love it when "Mom" makes her Beef Stew for the family! I admit I can't duplicate it no matter what I do.

I came up with the recipe of my Beef Stew after trying several different recipes, and kept my stew as simple as possible, using basic ingredients and yet making it really tasty and hearty still.

When you make your very first beef stew, I suggest you remember or consider getting the finest of the ingredients that you can find (a really good meat cut, nice wine, potatoes, organic beef stock...).

Also, maybe the second time you make your beef stew, you can already adjust some of the ingredients that you think suites your taste, maybe even add some spices and flavors (say, paprika, cloves, more salt, pepper...) that you think will enhance your stew, based on your personal preference. I tried adding Worcestershire sauce. Try it and see if this works for you too.

-CHICHAY

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"BEEF STEW"

What You Need:

2 tbsp extra-virgin olive oil

2 tablespoons butter

1 cup all-purpose flour

2 lbs beef chuck shoulder roast, cut into 2-inch pieces

(the cut is also called chuck shoulder pot roast or chuck roast
boneless)

Salt and ground black pepper

2 tbsp Worcestershire Sauce

1/2 cup red wine (recommended: Burgundy or Shiraz)

6 garlic cloves, smashed and peeled

3 bay leaves

1 tsp dried thyme

3 cups beef stock

6 small new potatoes, scrubbed clean and quartered

2 pcs medium-sized carrots, peeled, cubed

2 medium-sized onions, quartered

3 celery stalks, chopped

1 tsp sugar

Prep:
-Preheat a large heavy-bottomed saucepan over medium-high heat
with the oil and butter.

-Have the flour on a large plate.

-Season the beef with salt and ground black pepper, toss in the flour to coat, then shake off the excess flour.

How To:

-Add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan. Work in batches if needed.

-Brown all of the beef cubes on all sides.

-Once all the meat has been browned, transfer it to a plate and set aside.
-Add the wine to the pan and bring up to a simmer.

-While simmering, carefully scrape the bottom of the pan with a wooden spoon to loosen up the meat-flavored bits

-Once the wine is heated, add the browned meat, garlic, ground black pepper and salt (to taste), bay leaves, thyme and beef stock.

-Bring this to a boil and then reduce the heat, simmer and cook
uncovered for about 10 to 15 minutes (until the liquids start to thicken).
-Then cover and cook on low heat for 1/2 to 2 hours, or until the beef is tender.
-Then add the Worcetershire sauce, potatoes, carrots, celery, onions, and sugar
(the sugar will balance out the acid from the red wine).

-Turn the heat up to medium, simmer this for about 30 minutes more, uncovered.
-Serve the stew while still hot, in a soup bowl, with a side of corn bread or toasted crusty bread