Blue Plate Special Stew

"A brown, aromatic stew, with gravy to anoint some noodles or just bathe the tender hunks of potatoes or top a serving of mashed potatoes. Make it a day ahead or just turn it off for 1 or 2 hours in the middle of cooking...it seems to provide some instant maturing off the recipe."
 
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Ready In:
3hrs 30mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Cook bacon or salt pork in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
  • Remove and set aside.
  • Dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
  • Brown nicely all over.
  • Transfer the meat to a heavy 4-5 quart Dutch Oven with lid.
  • Add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
  • Transfer vegetables to Dutch Oven.
  • Pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
  • Pour this over the beef and vegetables.
  • Now, put the Dutch Oven over low heat and add the rest of the wine and beef broth.
  • Add the browned bacon bits or salt pork, if you are using them.
  • Add the tomato paste, bay leaves, thyme and chopped garlic cloves.
  • Bring to a boil, then reduce to a simmer.
  • Taste and season with salt & pepper, be cautious, you can add more later.
  • Cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
  • Simmer for 2-4 hours, until the meat is very tender.
  • An hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
  • Finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
  • Serve with rice, noodles, or mashed potatoes.
  • Garnish with fresh parsley.
  • NOTE: Cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.

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