Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, February 13, 2016

Wine-Braised Beef Stew

Good, old-fashioned beef stew is a simple, no-fuss dish that needs one important ingredient: time. Time ensures not only fork-tender meat but it also allows the broth and wine to gently meld their flavors and reduce to a slightly thickened, creamy texture for the finished stew. That’s it—plain and simple. And simply delicious.

  • 4 tbsp olive oil, divided, plus more for oiling skillet
  • 1-1/2 lbs beef chuck roast, cut into 1-inch pieces
  • flour, for dredging
  • 1/4 cup plus 1/2 cup dry red wine
  • 2 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1 tsp dried oregano
  • 2 cups beef broth
  • sea salt
  • freshly ground black pepper   
  • 8 small yellow potatoes (about 2-inch diameter), quartered
  • 3 medium carrots, peeled and cut into 1/2-inch-thick pieces
Chuck Roast
Prepared Beef
Small Yellow Potatoes
Prepared Potatoes
Prepared Carrots
  1. Preheat the oven to 300° F.
  2. Heat a Dutch oven (or deep, ovenproof pan with a tight-fitting lid) over medium heat and add 2 tablespoons of oil.
  3. Dredge 1/2 the beef in flour, shaking off excess. Sear until beginning to brown, 3-4 minutes per side. Transfer the beef to a plate and repeat with another 2 tablespoons of oil and remaining beef. Transfer the 2nd batch to the plate.
  4. Add 1/4 cup wine to the pan and cook 1 minute, scraping up brown bits. Add the garlic, onion, and oregano and cook, stirring frequently, until beginning to soften, 3 minutes.
  5. Return the beef to the pan and add the broth and remaining 1/2 cup wine. Season with salt and pepper and bring to a simmer. Cover the pan and place in the oven. Braise 1-1/4 hours.
  6. Stir the potatoes and carrots into the stew and continue braising until the meat and vegetables are very tender, 45 minutes.
Beginning to Sear
After Turning
Initial Wine Added
Garlic Mixture
Ready to Braise
After 1-1/4 Hours
Potatoes and Carrots Added
Divide the stew among 4 shallow bowls and serve hot.

Wine-Braised Beef Stew

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