Fiscal Responsibility

End of Spring Beef Stew

I like to make this rich stew for the kids when the last cold snap of the winter hits-it's one of everybody's favorites. Julia is a real trooper and peels carrots and potatoes for me.

4 lbs. chuck roast, cut into bite-sized pieces
3 TB olive oil
2-3 lbs. carrots
2-3 medium yellow onions
3 cloves
4 large russet potatoes
3-4 leeks
2 750 ml bottles red wine (we used Merlot)
2-3 cloves garlic, crushed
1 bay leaf (I use 2 or 3 if they are small)
3 peppercorns
1 tsp. salt

Peel the carrots and slice into quarters or 8ths (depending on size of carrots). Peel the onions, but leave whole. Press cloves into one of the onions. In a heavy stew pot, heat the olive oil until very hot. Add the beef and brown on all sides-go ahead and let the bottom of the pan even get a little crusty. Add the red wine while hot and deglaze the pan. Reduce the heat and add salt, peppercorns, bay leaves, onions, carrots and garlic cloves, pushing them under the red wine as much as possible. Simmer gently.

Next, slice the leeks in quarters and wash thoroughly until all sand and grit are removed. Peel the potatoes and slice into quarters or 8ths (depending on size). Add the leeks to the stew, again covering with the wine if possible. Add the potatoes on top and bring back to a simmer. Your work is done; now you can go about your afternoon while the fabulous smell of this dinner fills the house over the next 2-2 1/2 hours. Discard the onions before serving.

Prep. time: 30 minutes
Cooking time: 2-2 1/2 hours
Serves: 10-12

Article:
Harry Zeeve: Page 1 - Page 2 - Page 3
David Walker: Page 1 - Page 2
Alison Acosta Fraser: Page 1 - Page 2 - Page 3
Belle Sawhill: Page 1 - Page 2 - Page 3
Chris Swann: Page 1 - Page 2 - Page 3
Carl Tannenbaum: Page 1 - Page 2 - Page 3

vol3 issue2, 2008

Fiscal Responsibility

End of Spring Beef Stew