This year I couldn’t be more excited about flannel sheets, boots with comfy socks, baking, and the warm, comforting food fall brings. We spent the last three Octobers in San Diego, and don’t get me wrong – I love San Diego, but I couldn’t help missing the change of seasons this time of year. Fall is my favorite! I am sure by February I will be eating my words and wanting nothing more than the year-round 70-degree San Diego weather. But for now we are soaking up being able to open up the windows all day and going outside with a light jacket on.
Beef stew is one of my favorite winter comfort foods. Something about the marbled chuck roast braising with root vegetables in a base of red wine gets me every time; whether that be my favorite pot roast or beef bourguignon. I’ve tried many beef stew recipes and this one comes out on top. So many are lacking that rich meaty flavor I expect from such a stew. We served this with gluten-free corn muffins and a fresh green salad. I love how rustic the stew looks and it is great for serving a crowd.
Happy Fall Everyone!
- 2 cloves of garlic, minced
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces
- 2 tablespoons vegetable oil
- 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup gluten free all purpose flour (or regular flour)
- 2 cups red wine
- 2 cups gluten-free low-sodium chicken broth/stock
- 2 bay leaves
- 4 springs thyme
- 4 ounces salt pork, trimmed of excess fat
- 1 pound yukon gold potatoes, cut into 1 inch chunks
- 1 cup frozen peas
- Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine garlic and tomato paste in a small bowl, set aside.
- Pat meat dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until well browned on all sides, about 8 minutes total, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning.
- Reduce heat to medium and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds.
- Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.
- Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.
- Using large spoon, skim any excess fat from surface of stew. Cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Add the frozen peas and cook until thawed, about 5 minutes. Season with salt and pepper.
(recipe adapted from Cooks Illustrated)