The Ultimate Beef Stew - Recipe

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.

Select a nice piece of beef with marbling, preferably top round.

Remove any excess fat from the beef, if desired.

Cut the beef into medium-sized chunks.

Season the beef with herbs de Provence, fresh ground black pepper, and alder wood smoked salt.

Coat the beef chunks in cornstarch.

Reconstitute dried morel mushrooms by covering them with hot water and letting them sit for 20 minutes.

After 20 minutes, remove the morel mushrooms from the water, reserving the liquid.

Dice a large onion into medium pieces.

Heat a braising pan and add enough extra virgin olive oil to coat the bottom.

Brown the beef in batches in the hot oil until nicely colored.

Add minced garlic and shallots to the pan after browning the beef.

Return the browned beef to the pan and stir.

Pour in 12 ounces of beer as the braising liquid.

Add about 1 cup of tomato sauce to the mixture.

Cover the pan and cook on low to medium heat for a few hours until the beef is tender.

Taste the beef to check for tenderness.

Prepare a slurry of equal parts cornstarch and water and add it to the stew to thicken.

Once thickened, add the reconstituted morel mushrooms and some of the reserved mushroom liquid.

Plate the finished stew and garnish with Brussels sprouts, fennel seed, and capers.

Optionally, blanch some carrots for garnish.

Serve with toasted garlic bread and fresh herbs like basil and oregano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary