Author Notes: When the weather turns cold and rainy winter in the Napa Valley, my dutch oven is at the ready constantly...beef cheeks, roast chicken and stews. This is one of my favorite recipes. It is truly a winter dish...heavy roasted and carmelized flavors of beef and root vegetables. I have the butcher cut up some beef chuck into chunks and ask him for a bone (like the one my dog loves). He cuts it into manageable size pieces for the stew pot. There is a saying that the closer to the bone, the sweeter the meat, so I put the roasted bone in with its former flesh and with deep flavored caramelized root vegetables to produce a rich red wine friendly stew. —dymnyno
1 pound stew meat (beef chuck) cut into 1 1/2 inch chunks
1 large celery root,peeled and cut into 1 1/2 inch cubes
1 large carrot, cut into 1 1/2 inch segments
1 large Idaho potato, cut into 1 1/2 inch cubes
1 large onion, cut into 8 slices
1 beef bone, cut into 5 inch pieces
1 quart veal stock
1/2 bottle good red wine (I used Cabernet Sauvignon)
sprigs of fresh thyme
- In a 375 degree oven place a pan of all the vegetables that have been lightly (very lightly) tossed with olive oil. and roast them for about 35 to 40 minutes. Roast to carmelize...careful not to burn. Stir every 15 minutes.
- Put the beef bones in another pan on a rack in the same oven and roast for 35 to 40 minutes ...until they become a dark brown color.
- In a dutch oven pour a tablespoon of olive oil and brown the stew meat on all sides. Remove and set aside.
- Deglaze pot with the wine and reduce by about half.
- Add the meat back to the reduction. Then add the roasted vegetables and the browned beef bone.
- Add enough veal stock to barely cover. Cover with the lid and place in a 300 degree oven for about 3 hours.
- Remove the beef bones. Remove the beef and the vegetables. Reduce the liquid until it is thickened. Put back the beef and the vegetables.
- Salt and Pepper the stew to taste.