ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
BRISKET WITH CARROTS AND ONIONS
Make and share this Brisket With Carrots and Onions recipe from Food.com.
Provided by Charlotte J
Categories Onions
Time 4h10m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the brisket in a heavy roasting pan.
- In a small bowl, combine the salt, pepper, garlic, and oregano.
- Rub the mixture on the brisket.
- Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables.
- Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil.
- (The tomato juice will react unpleasantly with the aluminum foil if they touch.).
- Bake for 3 1/2 hours, or until the meat is tender.
- Remove the meat from the pan and keep it warm.
- Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
- To serve, slice the meat across the grain.
- Serve with the vegetables.
Nutrition Facts : Calories 926.2, Fat 72.6, SaturatedFat 29.2, Cholesterol 198.7, Sodium 1989.2, Carbohydrate 18.4, Fiber 3.5, Sugar 10.3, Protein 48.5
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- 2. Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic and oregano.
- 3. Rub the mixture on the brisket. Pile the carrots, celery, onions and bay leaves on the brisket and pour in enough tomato juice to come about three quarters of the way up the meat and vegetables. Cover the stew completely with parchment paper, then with the aluminum foil (the tomato juice will react unpleasantly with the aluminum foil if they touch.)
- 4. Bake for 3½ hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
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