There's nothing more comforting than having a good brown stew for a meal! I have been making this recipe for years and years for my own family. It can be varied, depending on the left-overs you have in your fridge at the time.
INGREDIENTS
3 to 4 tablespoons olive oil or lard
3 large shallots, peeled and sliced
2 bay leaves
2 pounds lean stew beef, trimmed and cubed
1/4 cup all-purpose unbleached flour or more, if needed
1 1/2 teaspoons ground white pepper, or more if needed
1 teaspoon Kosher salt, or more if needed
1 bottle good (or not so good!) quality dry red wine (recommended: Burgundy) or 29.0 to 32 ounces beef stock
3 cups hot boiling water
3 tablespoons or more, chopped fresh parsley
2 tablespoons freshly squeezed lemon juice, optional
2 tablespoons Grey Poupon Brand Mustard; do not use yellow mustard.
SARAH SAYS: This seasoning is a must!
6 small or 3 large Yukon Gold or 9 small new potatoes; peeled and cubed
1/2 pound carrots, peeled and sliced; or more
2 cups frozen pearl onions, a large handful
1/2 pound garden peas frozen or fresh; or more
1 pound white mushrooms, cut in 1/2; I like to use Crimini mushrooms
INSTRUCTIONS
1. Place flour, pepper and salt in a large bowl and combine. Add the beef cubes and toss in the flour to coat.
2. Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil. Add in shallots. Add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides, while scraping up the browned bits of meat and flour from the bottom of the pan with a wooden spoon.
3. Add the wine and water to the pan, as well as the parsley and lemon juice.
SARAH SAYS: Initially, make sure you continue to stir to mixture and scrape the bottom of the pan with a wooden spoon to loosen up any last tasty bits stuck to the bottom of the pan.
Bring the mixture up to a boil and then reduce the heat to low heat or so, so the mixture simmers. Whisk in the Grey Poupon Mustard. Cook uncovered for about 1 1/2 to 2 1/2 hours, or until the meat becomes tender.
SARAH SAYS: During the cooking time. stir the mixture about every 15 to 20 minutes or so, making sure you scrape the bottom of the pan so it does not burn.
4. After 1 hour, add the potatoes, carrots,and pearl onions. Simmer, uncovered, for 30 minutes more, or until the potatoes are tender . Add the frozen peas during the last minute of cooking. Season with more salt and pepper, if desired.
To serve, place the stew in a soup bowl!
SARAH SAYS: If the gravy gets too thick, thin with beef stock. If it gets too thin, thicken with instant potato flakes or flour.
Never add flour directly to liquids, otherwise it will clump. Mix first with fat, either oil, such as olive oil, and then mix in a few tablespoons hot liquid from the stew pot or cold liquid, such as water. Add back into the stew pot, one tablespoon at a time, and whisk to incorporate. Let mixture for about fifteen minutes or more to thicken.
STORAGE
Keeps for a few days refrigerated. Freezes beautifully for a month or more! Simply reheat on low. You may need to add in more beef stock to thin.
