I cannot begin to tell you how fabulous this stew is. My husband calls it epic, hence the name. It is a perfect recipe to make during a cold winter day. I found this recipe in Ruth Reichl’s book, My Kitchen Year. It is a fabulous book with so many beautiful recipes. I just counted the bookmarks I put on pages of the recipes that are a “must” for me to try. I counted 23. I read the book from cover to cover and enjoyed every moment of it.
I have made a few minimal changes to her recipe to suit my taste. I hope you savor every bite as much as my husband and I both do when eating it.
Yield 8 servings
4 Tbsp butter
2 onions, chopped
3 strips of bacon, cut into ½ inch pieces
3 large carrots, peeled and cut into bite-size pieces
2 stalks celery, sliced into ¼ inch pieces
2 cloves garlic, finely chopped and mashed
¼ cup thyme, stems removed and chopped
⅓ cup Italian parsley, stems removed and chopped
1 Tbsp tomato paste
3 Tbsp Olive oil
Salt and pepper
2 lbs. beef chuck, cubed
¾ cup cognac
1 bottle red wine
1 bay leaf
1¼ lbs. cremini mushrooms, cut into quarters or sixths depending on the size
1 lb. small red potatoes, halved or quartered depending on the size
Heat a large stockpot on medium heat with 2 Tbsp butter. Add the chopped onions and the cut bacon and sauté until they are lightly browned. Add the carrots and celery and continue cooking until they are slightly softened and golden brown. Next, add the garlic, thyme, parsley, and cook for one minute, then add the tomato paste and stir for one more minute. Place the contents of the pan in a bowl and set aside.
Put 2 Tbsp oil into the same pot on medium-high heat, pat down the beef cubes with a paper towel to be sure they are dry. Add the beef chunks, but do not overcrowd the pan. You may have to sauté them in batches. Season the beef with salt and pepper while they are in the pan. Cook the meat until they are a golden brown color on the outside. Then place them in the bowl with the onion mixture.
Deglaze the pan with cognac while at the same time scraping the bottom of the pan so that all the bits come up. Return the beef and onion mixture to the pot. Pour in the red wine, add the bay leaf, and simmer gently for 4 hours while stirring occasionally.
After 3 ½ hours, heat a large skillet on medium-high heat with 2 Tbsp butter and 1 Tbsp oil. Add the mushrooms and sauté until they are golden brown and starting to soften. Season with salt and pepper and add them into the pot along with the potatoes. Continue simmering for another half an hour. If needed, you can add additional wine or some unsalted beef broth if the consistency is getting too thick. It is supposed to be quite thick, so don’t add too much extra liquid. Season with salt and pepper to taste.
We usually eat this stew on its own, but I have also served it with grilled, thick sourdough slices or soft creamy polenta. If I use the polenta, I spoon a ½ cup of the cooked polenta to one side of the bowl and then add the stew on the other side of the bowl. That way, they can stay a bit separated at first and then begin to meld together as you eat.
** If you prefer crispy potatoes in your stew, you can bake them and then add them to the bowl as you serve the stew. I love the texture of the crispy potatoes along with the slow-cooked meat. If you bake them, preheat the oven to 425℉. Place the potato halves or quarters on a baking sheet, drizzle with olive oil and salt and pepper. Bake for 35 minutes or until they are golden brown and crispy on the outside.
The Vino: The Beef Stew pairs well with a Cabernet Sauvignon. I prefer something deep in color and on the bolder side. A big Red Blend would also pair well.
Just Salt It, and enjoy!
