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.
調理手順を分析中...
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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