Saucy Slow Braised Stew

January 8, 2014


Author Notes: There's something braising that causes the meat to relax, become tender, and absolutely succulent. Not to mention it smells damn good. This recipe was inspired by Michael Pollan's newest book, Cooked. As he usually does, he got me all hot and bothered about food in ways I haven't been before. Braising - or in this case, stewing - was no different. I needed it. My mouth did! It just had to happen.

Using prime Winter seasonal ingredients and inexpensive cuts of grass-fed meat, this saucy slow braised stew is exactly what the cold weather calls for - delicious. healthy. insanely good. Oh yeah, and you can pair it with the wine you use to de-glaze the pot!
She Eats

Serves: 6

Ingredients

  • 3 pounds Chuck Beef, cut into 1-2" cubes.
  • 2 cups Carrots, chopped into 2" pieces.
  • 1 cup Celery, chopped.
  • 1 pound New Baby Potatoes, well washed.
  • 1 Onion, peeled & chopped.
  • 2 cups Chard, chopped.
  • 5 Garlic Cloves, peeled.
  • 4 cups Beef Stock.
  • 28 ounces Canned Tomatoes.
  • 1 cup Dry Red Wine.
  • 2 Sprigs Fresh Thyme and Rosemary.
  • 1 Bay Leaf
  • Extra Virgin Olive Oil.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.
In This Recipe

Directions

  1. Heat a large pot over medium-high heat. Once hot, add the beef pieces - you may have to do this in batches. Brown well all over. Remove from the pot and set aside.
  2. Once the beef is browned, turn the heat down to medium. Pour a couple glugs of olive oil to the pan and add the carrots, celery and onion - this is the base of the stew (and many other dishes); it's called a Mirepoix (meer-pwah). Stir well to coat. Cook for about 5 minutes or until just starting to get a bit of color on the vegetables, stirring occasionally.
  3. Add the tomatoes, chard, bay leaf, rosemary, thyme and wine. Season well with salt and pepper. Allow the wine to reduce for about 2-3 minutes. Add the beef stock, garlic cloves, beef and season well with salt and pepper. If you have a Parmesan rind on hand, now is the time to add that too.
  4. Bring to a boil over high heat. Cover, reduce heat to a low simmer, and allow to slow cook the mixture for 2 1/2 - 3 hours.
  5. When there's an hour left on the timer, pre-heat the oven to 450 degrees F. Toss the potatoes with some olive oil and a generous helping of salt and pepper in a baking pan. Place in hot oven and roast until golden (approx 30-35 minutes), shaking occasionally. Add to the simmering pot, making sure they're covered with the remaining liquid.
  6. Serve with some fresh baked bread & eat!

More Great Recipes:
Stew|Soup|Beef|Vegetable|Carrot|Celery|Clove|Thyme|Serves a Crowd|Slow Cook|Make Ahead|One-Pot Wonders

Reviews (2) Questions (0)

2 Reviews

Meris September 30, 2015
Can this be cooked in a slow cooker? And if so what steps would be changed?
 
Author Comment
She E. October 1, 2015
Hey Meris! I suppose you could cook it in the slow cooker. The only thing is that it's important to brown the meat in the hot pan before you do so because a LOT of flavour comes from the caramelization of the meat and all the delicious crispy brown bits that end up in the pan as a result. <br /><br />Otherwise though, there's no reason you couldn't slow cook it. I haven't done it myself but once the meat is browned and you've deglazed the pan to get all the yummy bits, pour it all in a slow cooker on low, probably for 6-8 hours. You'd have to experiment a bit with your crockpot to be sure. Honestly, with the potatoes you do in the oven and the initial browning you do of the meat in the pan, I'd find it easier to just leave it on the stove top. I hope this helps!