Beef Stew for a Spoon
Soup, a Way of Life
Beef Stew for a Spoon
Soup, a Way of Life
|
1/4 cup call purpose flour 1 tablespoon confectioners' sugar 2 tablespoons kosher salt; 1 tablespoon plus 2 teaspoons if not using potato 2 1/2 pounds boneless beef chuck, cut into 1/2 inch dice 1/4 cup olive oil 1/3 pound pearl onions, blanched for 1 minute, run under cold water, and peeled 1 1/2 cup dry red wine 2 cups beef stock 1 cup lightly crushed canned tomatoes with their juice (not plum) 2 bay leaves 8 medium cloves garlic, smashed and peeled 1/2 bunch thyme (1 1/2 teaspoons dried) 3 sprigs fresh oregano (or 1/4 teaspoon dried) 1/2 pound white mushrooms, stemmed, wiped clean, and quartered 1/2 pound shiitake mushroom, stemmed, wiped clean, and cut into 1 inch pieces 2 tablespoons brandy 1 pound firm potatoes, peeled and cut into 1/2 inch dice, optional 1 pound small carrots, peeled, quartered lengthwise, and cut across in 1 inch lengths 2 1/4 pounds peas in the pod, shelled (2 cups), OR one 10-ounce package frozen baby peas, defrosted in a sieve under warm running water and drained (1 2/3 cups) freshly ground black pepper to taste Directions: Combine the flour, confectioners' sugar, and 1 tablespoon salt in a large bowl. Add the beef and toss to coat well. Heat 2 tablespoons oil in a large wide pot over high heat. Working in batches, brown the meat, setting each batch aside in a bowl as it is finished. Add 1 tablespoon oil to the pot. Stir in the onions and then the wine. Bring to a boil, scraping the bottom and sides of the pan with a wooden spoon to get up the browned bits. Stir in the stock and bring to a boil. Stir in the meat, 3/4 cup tomatoes, the bay leaves, and garlic. Bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Stir in the thyme and oregano. Simmer for 10 more minutes. While the meat is simmering, in a medium frying pan, heat the remaining olive oil over very high heat. Stir in the white mushrooms and cook, stirring, until they begin to brown and make a squeaking sound. Stir in the shiitake mushrooms and cook until all the liquid has been absorbed, making sure the gill side of the shiitakes is well seared. Warm the brandy in a small saucepan over very low heat. Ignite and pour it over the mushrooms. Reserve. Bring 8 cups water to a boil in a medium saucepan. Add the potatoes, if using, and simmer for 2 minutes. Add the carrots and simmer for 4 minutes, or until the potatoes and carrots are tender. Drain and reserve. Stir the remaining tomatoes and if using them, the fresh peas into the stew. Cook for 6 minutes. If using frozen peas, add them now. Stir in the carrots, potatoes, and mushrooms and warm through. Add remaining salt and pepper to taste and serve. Makes 4 to 6 main course servings with potatoes. |