| Ingredient | Quantity | Units |
|---|---|---|
| Beef Roast | 2-3 | Pound |
| Carrots | 1 | Pound |
| Celery | 2-3 | Stalk |
| Pearl Onion | 14 | Ounce |
| Garlic | 5-6 | Clove |
| Mushrooms | 16 | Ounce |
| Unflavored Gelatin | 1/2 | Ounce |
| Red Wine | 13 | Ounce |
| Worcestershire Sause | 2 | Tablespoon |
| Tomato Paste | 1 | Tablespoon |
| Blasamic Vinegar | 1 | Teaspoon |
| Olive Oil | 1 | Tablespoon |
| Fresh Herbs | ||
| Salt | ||
| Pepper |
| Ingredient | Quantity | Units |
|---|---|---|
| Beef Bouillon | 2 | Teaspoon |
| Beef Stock | 2 | Cup |
| Flour | 1/2 | Cup |
Cooking Time:
Total Time: 10-12 Hours
Prep Time: 10 Minutes
Cook time: 10-12 Hours
Tools & Equipment:
Roasting Pot such as a Dutch Oven: 5-6 Quart
Cooking Twine
Servings:
6-8 Servings
Notes:
Using a sheet pan for the initial browing saves time by browning all pieces at once instead of in batches.
Vegetables can be prepped the night before and stored in a fridge overnight.
Beef can be chunked and seared the night before and stored in a fridge overnight.
Use a larger pot or 2 pots if needed.
Meat and vegetables should all be able to fit in the pot with meat just barely sticking above the liquid, allowing the meat to brown during cooking.
Instructions
Step 1: Prep
Preheat oven on broil (or highest temp).
Sheet Pan Browning Option: Place a sheet pan in the oven on the top rack.
Stove Top Browning Option: Preheat dutch oven or roasting pot on stove top on medium heat.
Step 2: Prep Beef
Trim the beef to remove any gristle/large fat portions.
Cut into thick portions, 6-8 portions for a 3 pound roast.
Using cooking twine, wrap beef chunks tightly with the twine perpendicular to the muscle fibers.
This makes the beef less likely to fall apart when moving in later steps.
Season liberally with salt and pepper.
Step 3: Brown Beef
Sheet Pan Option:
Add beef to a preheated sheet pan.
Brown each piece for roughly 10 minutes.
Stove Top Option:
Add a drizzle of oil to preheated pot.
Add beef to a preheated pot.
Brown each piece for roughly 2 minutes per side.
If needed, work in batches and do not overcrowd the pot.
Step 4: Add Flour (Optional) and Tomato Paste
Preheat oven to broil or highest temp.
Transfer all browned beef to dutch oven or roasting pot.
(Optional) Add roughly 1/2 cup of flour to the beef.
Add tomato paste (roughly 8-inch squirt from a squeeze bottle).
Stir to mix and coat evenly.
Brown for 3 minutes.
Step 5: Add Liquid
Add red wine to 1/3 of the way up the beef.
Add water to cover 2/3 of the way.
Browned beef should just barely be sticking above the liquid.
Add 2 Tablespoons Worcestershire sauce.
(Optional) Add 2 teaspoons beef bouillon or 2 cups beef stock.
(Optional) Using cooking twine, create a bouque garni by wrapping and tying herbs into a bundle and add to pot.
Optional Step: Store Overnight
Pot can be allowed to cool fully, placed in a fridge, and stored overnight at this stage.
Step 6: Roast 4 Hours
Preheat oven to 275 F degrees.
Wrap pot tightly with tin foil or cover with lid.
Cook at 275 F degrees for 4 hours.
Step 7: Vegetables
After 4 hours of cooking:
- Peel carrots and slice into roughly 1 inch pieces.
- Slice celery into 1 inch pieces.
- Smash garlic (whole cloves).
- Slice or dice onion.
- Slice or quarter mushrooms.
Add vegetables to stew.
Leave top off of pot.
Water released will resoak the stew.
Vegetables will cook 2-4 hours.
Optional Step
If pot is overfilled, allow to cook for 1 hour and stir/mix.
Continue to sitr once per hour until vegetables have released enough water to be covered to avoid burning.
Step 8: Check Doneness
After vegetables have roasted for 2 hours, check beef doneness.
Using a fork, carefully check beef doneness by poking and pealing off a small section of beef.
The meat should easily fall apart using the fork.
Continue to roast and check once pre hour until beef has finished cooking.
While checking doneness, mix vegetables and add seasonings to adjust tastes.
Add additional liquid (beef stock, water, wine, balsmasmic vinegar) to keep beef just barely exposed above liquid.
Step 9: Bloom Gelatin
Add 14 oz (2 standard packets) to glass mixing cup.
Add cold water, roughly 1/4 – 1/2 cup.
Step 10: Adjust Seasoning & Add Gelatin
Taste sauce.
Add salt and pepper as needed.
Add more wine or balsamic vinegar if needed.
Add bloomed gelatin.
Fold into stew.
Use tongs to move beef chunks and fold gelatin into sauce.
Stirring will break up the beef chunks.
Step 11: Finish & Serve
Use tongs to serve beef.
Serve with a spoonful of extra sauce.
Garnish with herbs.
Optional Step: Reheating
Turn the broiler on high.
Reheat stew and brown top.
Broil 10-15 minutes.
Finish and Serve.
Recommended Pairings:
Garlic Mashed Potatoes
Recipe inspired by:
Adam Ragusea
https://www.youtube.com/watch?v=p53xab3c3tg