(un)Traditional Beef Stew
Feb. 28th, 2010 03:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
killing_rose in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomEver had one those days that you look in the fridge and go, "Really? I have beef and yet forgot to buy parsnips? How in the world can I put together a stew without potatoes or turnips or parsnips?"
...Just me? Okay then.
If I were you, this is where I'd assume that the cook (i.e., me) has lost her mind. Why, yes, I have. Mostly because I feel like hell and needed an easy, quick stew that wouldn't make me stand too long in front of the stove and included all the nutrients that make me feel better. Start to finish, this recipe takes about 2.5 hours, but you only need to be in front of the stove for about 20-25 minutes. The rest of the time, the food cooks in the oven, and you can be doing something else.
1.5lb beef, cut into chunks
~2 cups red cabbage
1 green apple, diced
2 small yellow onions, diced
5 medium sized carrots, diced (more or less)
4 stalks of celery, chopped
2 tablespoons garlic
2 or 3 cups Beef broth
2 cups Red wine
1 tablespoon Horseradish sauce
3 teaspoons Stone ground mustard
1/2 teaspoon-1 teas. Ginger
1 teaspoon Sage
3 teaspoons Creole seasoning
3 teaspoons Black pepper
3 teaspoons Basil
2 teaspoons Arrowroot (or tapioca starch or cornstarch)
Preheat the oven to 425 degrees.
First off, brown the meat. You want to do this over medium heat until the meat looks brown and the juices are clear. For me, this was right about 15 minutes.
If you're intelligent, while the meat is browning, quickly saute the carrots, celery, and onions in a separate pan. They don't have to be very soft--you just want the carrots to be less firm and start the process of combining the flavors. This took two, three minutes.
Now, spread the cabbage on the bottom of a 9x13 pyrex glass baking dish. Add the apples directly on top; add the meat as the next layer. Pour in the juices from the pan. Cover completely with the vegetables.
In the pan you browned the meat in, add together the broth, the wine, the horseradish, the garlic, and the mustard. Whisk in the arrowroot. Let it heat for a minute or two. Add the spices to the dish and then pour in the broth/wine conconction. If it looks like you might need a bit more liquid, add a little bit of water.
Bake for about an hour at 425; stir and then turn it down to 375 for another 45 minutes or until the meat has achieved a tenderness that you like.
All measurements are approximate--I cook to taste and don't write down my recipes often. Feel free to play with the flavors--I like a little more ginger on days like this, when I'm trying to boost my immune system. The sage helps enhance the red wine--the wine I used is a bitter wine that isn't the best drinking wine, but has a fabulous flavor when cooked. I use Tony Catachatore's Creole Seasoning, though I'm certain you could blend your own or substitute another brand.
I suspect I'm going to serve this over rice for tonight's dinner. Or maybe corn pasta.
...Just me? Okay then.
If I were you, this is where I'd assume that the cook (i.e., me) has lost her mind. Why, yes, I have. Mostly because I feel like hell and needed an easy, quick stew that wouldn't make me stand too long in front of the stove and included all the nutrients that make me feel better. Start to finish, this recipe takes about 2.5 hours, but you only need to be in front of the stove for about 20-25 minutes. The rest of the time, the food cooks in the oven, and you can be doing something else.
1.5lb beef, cut into chunks
~2 cups red cabbage
1 green apple, diced
2 small yellow onions, diced
5 medium sized carrots, diced (more or less)
4 stalks of celery, chopped
2 tablespoons garlic
2 or 3 cups Beef broth
2 cups Red wine
1 tablespoon Horseradish sauce
3 teaspoons Stone ground mustard
1/2 teaspoon-1 teas. Ginger
1 teaspoon Sage
3 teaspoons Creole seasoning
3 teaspoons Black pepper
3 teaspoons Basil
2 teaspoons Arrowroot (or tapioca starch or cornstarch)
Preheat the oven to 425 degrees.
First off, brown the meat. You want to do this over medium heat until the meat looks brown and the juices are clear. For me, this was right about 15 minutes.
If you're intelligent, while the meat is browning, quickly saute the carrots, celery, and onions in a separate pan. They don't have to be very soft--you just want the carrots to be less firm and start the process of combining the flavors. This took two, three minutes.
Now, spread the cabbage on the bottom of a 9x13 pyrex glass baking dish. Add the apples directly on top; add the meat as the next layer. Pour in the juices from the pan. Cover completely with the vegetables.
In the pan you browned the meat in, add together the broth, the wine, the horseradish, the garlic, and the mustard. Whisk in the arrowroot. Let it heat for a minute or two. Add the spices to the dish and then pour in the broth/wine conconction. If it looks like you might need a bit more liquid, add a little bit of water.
Bake for about an hour at 425; stir and then turn it down to 375 for another 45 minutes or until the meat has achieved a tenderness that you like.
All measurements are approximate--I cook to taste and don't write down my recipes often. Feel free to play with the flavors--I like a little more ginger on days like this, when I'm trying to boost my immune system. The sage helps enhance the red wine--the wine I used is a bitter wine that isn't the best drinking wine, but has a fabulous flavor when cooked. I use Tony Catachatore's Creole Seasoning, though I'm certain you could blend your own or substitute another brand.
I suspect I'm going to serve this over rice for tonight's dinner. Or maybe corn pasta.
no subject
on 2010-02-28 10:01 pm (UTC)no subject
on 2010-02-28 10:05 pm (UTC)The overall taste really is quite good, and the flavors work well with the beef and the broth.
no subject
on 2010-02-28 10:08 pm (UTC)no subject
on 2010-02-28 11:13 pm (UTC)And you're not the only one who considers parsnips and turnips an essential ingredient.
Now if you'll excuse me, I'm going to saute some steamed brussels sprouts with bacon and call it dinner.