Living in Minnesota, I know a thing or two about cold-weather comfort food. This one-pot rock star beef stew is in heavy rotation all season long at my house, it’ll warm you from the inside out. This is “food with a hug” at its best. On the technical side, it’s simple. Resist the temptation to fussy it up until you’ve made it a few times, then you can do what you want with it.
Watch Andrew make the recipe:
Andrew Zimmern Cooks: Beef Stew
- 3 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
- 4 garlic cloves, minced
- 1 bottle of dry red wine (I like Rhone from Guigal)
- Bouquet garni made of 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
- Kosher salt
- Freshly ground black pepper
- 6 tablespoons canola oil
- 3 medium onions, thinly sliced
- 2 cups rich chicken stock
- 10 new potatoes, cut into 1/2-inch pieces
- 1 fennel bulb, sliced
- 2 large carrots, cut into 1/2-inch dice
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon parsley, minced
- 1 tablespoon dill, minced
In a large non-reactive bowl, marinate the beef, garlic, wine and bouquet garni together overnight.
Pour the marinated beef mixture into a colander set over a bowl to collect the wine. Reserve the liquid, garlic and herb bundle.
Preheat the oven to 325 degrees F.
Season the beef with salt and black pepper. In a preheated large enameled cast-iron pot, heat half of the oil until shimmering. Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef.
Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and pepper and cook over moderate heat. Leave onions undisturbed for the first 4 or 5 minutes, then stir occasionally until softened and browned for an additional 5 minutes. Add the browned beef, reserved garlic and bouquet garni back to the casserole along with the reserved wine. Bring the stew to a boil. Lower to maintain a simmer and cook for 20 minutes or until wine is reduced by half. Add the stock, and bring back to a simmer. Cover and cook in the oven for about 1 1/2 hours, until the meat is tender.
Remove the pot from the oven and gently stir the potatoes, fennel and carrots into the stew. Bring to a boil on the stove, season with salt and place back in the oven uncovered for about 25 minutes longer, until the vegetables are tender. Stir in the Dijon and vinegar; season the stew with salt and white pepper. Discard the bouquet garni. Stir in the minced parsley and dill. Serve.
NOTE: If sauce needs further reducing, do so on the stove top at a simmer.