Beef Stew

Instructions

• 1. PREPARE THE BEEF
  Adjust a rack to the lower middle of the oven and heat the oven to 450 degrees. Pat the beef dry with paper towels, trim away any thick pieces of fat, and cut into 1 inch cubes. Season generously with salt and pepper.
• 2. SEAR THE BEEF Heat 2 T of the oil over medium-high heat in a heavy-based Dutch oven that's 9 to 11 inches in diameter. As soon as wisps of smoke rise from the pan, add a quarter of the beef cubes, taking care not to crowd the pan. Sea the beef until two sides form an impressive dark-brown crust, 8 to 10 minutes total. Transfer the beef to a bowl and continue to sear the remaining beef in batches, adding more oil to the pan if needed. Set all the beef aside in the bowl.
• 3. COOK THE AROMATICS Reduce the heat to medium and add the onions and garlic to the empty pot. Of if the pan looks dry, add 1 T oil. Cook, stirring frequently, until softened, about 5 minutes.
• 4. ADD THE SEASONING Add the seasoning and continue to cook, stirring, until fragrant, 30 seconds to 1 minute. Season with salt and pepper.
• 5. ADD THE FLOUR AND LIQUID Stir in the flour and then the stewing liquid. Return the beef and any accumulated juices to the pot.
• 6. COVER TIGHTLY AND COOK Lay a large sheet of heavy-duty foil over the pot and, using a potholder or a thick towel, press it down in the center so that it almost touches the stew and is pressed against the sides of the pot. Crimp the foil around the rim for a tight seal. Cover snugly with the lid. Turn the burner to medium high until you hear juices bubble. Put the pot in the oven and cook for 1 hour and 15 minutes.
• 7. COOK THE VEGETABLES Meanwhile, cook the vegetables. Choose a combination of 2 or 3 vegetables. Saute the vegetables.
• 8. ADD THE VEGETABLES Remove the pot from the oven, carefully remove the foil, and stir in the cooked vegetables. Remembering that the pot and lid are hot, cover again with the foil and the lid. Let stand so that the meat rests and the vegetables marry with the stew, about 15 minutes.
• 9. ADJUST AND SERVE When ready to serve, the stew juices might need thinning to achieve a thin gravy consistency, If so, stir in water - 1/4 c at a time- as needed. Season with salt and pepper to taste. Gently reheat if necessary, and serve garnished with the parsley.
• 10. SEASONINGS Classic: 2 bay leaves, 2 t dried thyme leaves Hungarian: 1/4 c sweet paprika, 1 1/2 t caraway seeds, crushed to a powder Southwestern: 1/4 c chili powder, 1 t dried oregano Italian: 2 bay leaves, 1 1/2 T minced fresh rosemary Curry: 2 T sweet curry powder, 1/2 t ground ginger, 1/2 t cinnamon, 1/8 t ground cloves
• 11. STEWING LIQUIDS Red Wine: 1 c red wine, 2 c water White Wine: 1 c while whine, 2 c water Orange Juice and Wine: 1 c orange juice, 1 c white wine, 1 c water Tomatoes and Wine: 14 1/2 oz can diced tomatoes, 1 c red or white wine, 1 c water Mushroom Broth and Wine: 1 c dried mushroom broth, 1 c red or white wine, 1 c water
• 12. VEGETABLES Cooked carrots, parsnips, turnips, winter squash, cauliflower, potatoes, green beans, pearl onions, mushrooms, bell peppers, summer squash Uncooked frozen peas, frozen lima beans, canned beans or chickpeas
• 13. FLAVOR COMBINATIONS Classic: red wine, carrots, turnips, and peas Southwestern: tomatoes and wine, yellow squash, green and red bell peppers, pinto beans Hungarian: red wine, red bell peppers, mushrooms, and pearl onions Curry: Orange juice and wine, sweet potatoes, green peas, and chickpeas Italian: Tomatoes and wine, zucchini, eggplant, and white beans