I'll get right to it...the secret ingredient is anchovies. But since I can't bring myself to touch an actual anchovy, I used anchovy paste. Ah, much easier and neater. Just squeeze the tube and it instantly dissolves into your stew, adding all the secret flavor without any little eyes staring up at you. I made this recipe because it was food52's Your Best Beef Stew contest winner, and I'm a sucker for contest winners. I figure if all those foodies got together and agreed it was the best, it must be worth making. And in this case, the good folks at food52 were on the money. This stew is rich and scrumptious. So if you're afraid of anchovies (or anchovy paste), my advice is get over it. Close your eyes, squeeze the tube, stir and pretend it never happened. Just add it to the long list of little things you delude yourself about every day. You'll be much happier (like when you tell yourself that zit isn't so big and no one can see it under all that concealer). I hope I didn't just burst your bubble (ew, bad choice of words).
SECRET INGREDIENT BEEF STEW
Serves 8-10
5 lb. beef stew
meat, cut into 2-3 inch pieces
salt and freshly
ground black pepper
1/3 cup olive oil or
vegetable oil
2 leeks, washed well
and cut thinly
1 large onion, diced
8 cloves garlic,
minced or pressed
2 carrots, diced
4 celery ribs, diced
4 oz. white
mushrooms, roughly chopped
1/4 cup tomato paste
2 anchovies (or 1
teaspoon anchovy paste)
1/2 cup red wine
vinegar
1 cup red wine
3 cups beef broth,
or more as needed
1 (14.5 oz.) can
whole tomatoes with juices
1 1/2 teaspoons salt
3 bay leaves
3/4 teaspoon dried
thyme
1/3 cup chopped
parsley
1. Season the beef with salt and
pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over
high heat, adding more oil as needed. Remove to a plate.
2. Lower the heat and add all
the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste
and anchovies and cook to melt the anchovies and distribute.
3. Add the beef back in, with
its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up
against the side of the pot as you go) and bring to a boil. Add enough stock to
cover (you may need a bit more than 3 cups), the salt, bay leaves and thyme. Bring
back to a boil. Simmer, partially covered, for about 3 hours, or until the meat
is tender. Cool to room temperature. Refrigerate.
4. When cool, skim off much of
the fat from the top and remove the bay leaves. Reheat over low heat, letting
the stew simmer 30-45 minutes before serving.
5. Mix in half of the parsley
and garnish with the rest.
barely tweaked from food52—winner
of Your Best Beef
Stew Contest
beef stew meat |
browning the meat I didn't do this the proper way, which is in batches so you can sear the meat better. I was rushing a little and threw it all in at once. |
leeks |
chopped leeks |
leeks, onion, garlic, carrot, celery & mushrooms |
beef added back |
adding tomato paste |
adding the anchovy paste Just do it! |
adding the wine |
adding the broth |
tomatoes added |
bay leaves, thyme and salt added |
after simmering for 3 1/2 hours I didn't refrigerate this and then skim off the fat (I didn't have the time). But it wasn't very fatty. Maybe because the stew meat was pretty lean to begin with. |
adding the parsley |
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