Recipe By : Loren Fumich
Serving Size : 1 Preparation Time :0:00
Categories : Five Star
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Beef chuck or shoulder roast --
- up to 4 lb
4 tb Olive oil
2 c Burgundy wine
2 qt Rich beef stock
4 lg Celery ribs -- cut 1/2"
1 lb Carrots -- peeled, cut 1/2"
1 md Rutabaga -- peeled, cubed 1/2"
1 1/2 lb New red potatoes -- unpeeled,
- cut 3/4"
1 lb Onion -- peeled, diced 1"
8 oz Fresh mushrooms -- chopped
6 oz Can tomato paste
2 ts Freshly ground black pepper
1 ts Salt
1/2 ts Dried whole thyme
3 Bay leaves
2 cl Garlic -- finely chopped
2 tb Browning sauce
- (Kitchen Bouquet)
1/4 c Soy sauce
Dark brown roux
Trim and cut the beef into 1" cubes, removing as much of the heavy
fat as practical. Heat the oil in a large skillet. Gradually add the
beef to the hot oil. Over high heat, brown the beef until each piece
is a rich, dark brown color. Spoon the tomato paste over the browned
beef pieces, stirring to incorporate. Continue cooking until the
tomato paste starts to caramelize. Deglaze the pan with the burgundy
wine.
In a large 8 qt stock pot, combine the beef, vegetables, browning
sauce, and seasonings. Bring to a boil, reduce heat and simmer,
covered for 1 hours. Thicken stew with the roux to the desired
consistency.
Adjust salt and pepper to taste.
Note:
If beef stock is not available, substitute canned beef broth plus
8 beef bouillon cubes, or 2 qt water plus 24 beef bouillon cubes.
