Champlain Beef Stew Food

OLD-FASHIONED BEEF STEW

Steps:

• Add the oil to a Dutch Oven, or a large, heavy-bottom pot.
• Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.
• When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.
• Carefully place the beef back into the pot, with the liquid and seasonings.
• Bring everything to a boil before reducing the heat to a low simmer and covering with the lid.
• Leave the beef to simmer for an hour, checking occasionally and stirring to prevent anything from sticking.
• While the beef cooks, wash, peel, and cut your vegetables. Be careful not to cut them too small, so that they keep their form after cooking.
• In a small bowl, make a u201cslurryu201d using the cornstarch and 2 teaspoons of water. Mix it thoroughly until totally smooth.
• After an hour, add in the vegetables and slurry, stirring everything through.
• Cover the pot and let simmer for another hour, stirring occasionally.
• Serve in a big bowl with crusty French bread.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

THE ULTIMATE BEEF STEW

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

CHAMPLAIN BEEF STEW

Steps:

• Mix flour, celery salt, ginger, garlic salt and pepper in a plastic bag.
• Place beef in bag, approximately 1 lb at a time and shake until meat is coated with flour mixture.
• In a heavy skillet, melt fat and brown meat in hot fat.
• Transfer to cooking kettle.
• Add tomatoes, onions, vinegar, maple syrup and water.
• Bring to boil, cover and simmer 3 hours.
• Add carrots in the last hour of cooking.
• (for a tasty touch, add a half cup of raisins in the last half hour of cooking.) Could be served over squeezed open baked potatoes or mashed potatoes or over brown rice, or even over noodles.