Here it is Fall already with the gathering of leaves, and the smell of the seasons changing. Many years ago around this time every autumn in California, I would make this delicious stew. We had made some wonderful friends and they would come over with their children dressed in home-made costumes. We tended not to take ourselves too seriously and most of the time the adults would dress up too. The kids would play outside, carve pumpkins, gather up the leaves, and enjoy a typical fall afternoon. At least typical for, Manhattan Beach, California, as it was Eucalyptus leaves that fell. Inside the adults would gather, talk and laugh as this stew simmered and filled the house with savory, earthy smells, and the lingering aroma of Eucalyptus filled our senses. To this day when I make this comforting stew, I can’t help but be transported back to those warm fall afternoons no matter what the temperature really is outside.
Accent the savory flavors of autumn in this delicious beef stew and dark rich gravy that is perfect for family gatherings and entertaining as it can be made in advance. Don’t skimp on the garlic. This braising method mellows the layers of garlic and they become sweet and delicious and give the dish great depth.
Ingredients:
3 lbs. lean boneless beef chuck, cut into 11/2 inch cubes
1 cup dry red wine
1/3 cup red wine vinegar
8 large garlic cloves, peeled and minced
24 garlic cloves, whole and unpeeled
2 teaspoons thyme
2 bay leaves
8 tablespoons (approx) extra virgin olive oil
2 medium onions, finely chopped
1/4 cup all-purpose flour
2 cups beef stock
1 cup crushed tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 large carrots
9 small red potatoes, scrubbed and halved
1 cup chopped Italian flat-leaf parsley
Directions:
In a large bowl, combine the beef, wine, vinegar, minced garlic, thyme, bay leaves, and 3
tablespoons of oil: stir well. Marinate at room temperature, stirring occasionally, for 2 hours. Or if
possible marinate overnight in the refrigerator.
2. Drain the beef, reserving the marinade. In a large, non-corrodible, flameproof casserole dish, heat 3
tablespoons of the oil until smoking. Working in batches, add one-third of the meat: cook over
moderately high heat, turning frequently, until well browned, about 7 minutes. With a slotted spoon,
transfer the meat to a bowl. Repeat with the remaining meat, adding 1 tablespoon of oil per batch if
the meat begins to stick to the bottom of the pan.
3. Preheat the oven to 350 degrees. Add the onion to the casserole, reduce the heat to low and cook,
covered stirring occasionally, until the onions are soft and golden, 15 to 20 minutes. Sprinkle on the
flour and continue to cook for 5 minutes, stirring often without allowing the flour to color, thus
making a roux.
4. Add the reserved marinade to the casserole and bring to a boil, stirring to scrape up any brown bits
from the bottom of the pan.
5. Add the browned meat, any juices that have accumulated in the bowl, the stock, tomatoes, and
seasoning. Bring to a simmer over moderate heat. Cover and bake for 1 hour.
6. Tip: The recipe can be prepared up to this point a day in advance. Remove from the oven, let cool to
room temperature and refrigerate, covered. Prior to serving bring the stew to a simmer, stirring often
and then proceed with next steps.)
7. Add the carrots, potatoes, and whole garlic cloves. Return the stew to the 350 oven and bake
uncovered for 45-60 minutes, until the vegetables and meat are tender and the gravy is slightly
thickened. Stir in the parsley just before serving. Serves 6-8.
8. Wine Pairing Recommendation: Pairs beautifully with Chianti Classico, Argentine Malbec, or a
French red Côte-du-Rhône.
Fall Beef Stew with Whole Garlic.pdf (151.66 kb)
