ID: b635ff40...
This recipe guides you through making a rich, savory beef stew by focusing on layering flavors and precise cooking techniques. It utilizes chuck roast, searing it as steaks for better browning, and incorporates umami-boosting ingredients in the braising liquid. The stew is slowly cooked in the oven until the beef is incredibly tender, and finished with fresh vegetables for varied textures.
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Cut and season beef, then sear in Dutch oven until browned. Set aside. → Prepare umami-rich broth in blender (stock, gelatin, tomato paste, miso, anchovies). → Sauté finishing vegetables (mushrooms, carrots, pearl onions). Set aside. → Sauté braising base aromatics (onion, carrots, celery, garlic) in Dutch oven. → Return beef to pot, deglaze with red wine, then add blended broth, bay leaves, and thyme. → Braise in a 150°C (300°F) oven for 2.5-3 hours, adding potatoes halfway through. → Remove large aromatics, stir in peas, and simmer on stovetop to thicken. → Stir in reserved sautéed vegetables and serve.
Cut and season beef, then sear in Dutch oven until browned. Set aside. → Prepare umami-rich broth in blender (stock, gelatin, tomato paste, miso, anchovies). → Sauté finishing vegetables (mushrooms, carrots, pearl onions). Set aside. → Sauté braising base aromatics (onion, carrots, celery, garlic) in Dutch oven. → Return beef to pot, deglaze with red wine, then add blended broth, bay leaves, and thyme. → Braise in a 150°C (300°F) oven for 2.5-3 hours, adding potatoes halfway through. → Remove large aromatics, stir in peas, and simmer on stovetop to thicken. → Stir in reserved sautéed vegetables and serve.
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Searing beef as steaks (rather than cubes) allows for better browning and prevents steaming, locking in more flavor.
Using chicken stock with added gelatin provides a richer mouthfeel than store-bought beef broth, which often lacks actual beef flavor.
Umami-rich ingredients like tomato paste, miso, and anchovies significantly boost the savory depth of the stew without imparting a 'fishy' taste.
Cooking the stew in the oven provides a more consistent, all-around heat compared to a stovetop, which helps in even cooking and flavor development.
Braising with a slightly cracked lid allows for gentle evaporation and continuous browning of exposed surfaces, adding more flavor.
Lower cooking temperatures (sub-simmer) during braising help retain moisture in the meat, resulting in juicier, more tender beef.
Over-braising can lead to dry, stringy, and chalky meat; cook until just tender.
Thickening agents like cornstarch are not ideal for stews meant to be reheated, as they lose their thickening power upon cooling and re-heating. Flour is used here, and gelatin provides a natural richness.
The stew often tastes even better the next day as flavors meld and deepen.
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