Beef Stew - Cooking Kosher

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Cut London broil into 1-inch chunks.

Season beef with salt and freshly ground pepper on both sides.

Dredge beef chunks in all-purpose flour.

Heat a French oven (cast-iron pot) on high flame and add olive oil.

Once the pot is hot, add beef chunks for a quick sear until browned on all sides.

Remove seared beef and set aside on a plate.

Add more olive oil to the pot and add chopped onions, scraping the fond off the bottom.

Sauté onions until translucent, then add minced garlic and stir.

Add 2 tablespoons of tomato paste and a small amount of all-purpose flour to create a roux, cooking for about a minute.

Deglaze the pot with 1 cup of red wine, stirring to lift the fond from the bottom.

Once the wine simmers, add back the seared beef and its juices.

Pour in 4 cups of organic chicken broth until it covers the meat.

Add 2 bay leaves and 2 sprigs of thyme, then bring to a boil.

Reduce heat to a simmer and cook uncovered for about an hour.

After an hour, skim off the fat from the top of the stew.

Stir the stew and check the sauce's consistency.

Add chopped potatoes, celery, and carrots to the stew, seasoning with salt and pepper if desired.

Bring the stew back to a boil, then lower to a simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary