hearty classic that's so simple to do. This is the basic dish that
has no real rules or restrictions. I recommend trying this first
before doing a Daube or someone's "Boeuf Bourguignon." It'll
give you the confidence to try those other dishes, and you'll
see what mostly sets these great stews apart is the seasoning
and a few ingredients!
any kind of stew meat cubed will do.
shallots (or onions), celery, carrots, (and leeks?) potatoes and
wine, white wine, water or a combination. (More wine for a richer
stronger dish, water for a lighter dish.)
little flour is optional.
- Rick's Chef Salt, Herbs de Provence, thyme, rosemary, salt and
pepper. (Other seasonings could be parsley, Italian Herbs, summer
savory, sage, chervil and there's many more.)
some fat (animal, butter) or oil in a dutch oven like pan.
chop the garlic, shallots (or onions), celery, carrots, (and leeks?)
and either half or quarter some mushrooms so they are about the same
size as your other chopped vegetables.
the vegetables in the pan (see why in video below). Add the cubed
stew meat (if you want to use a little flour for a thicker sauce,
the meat before adding), and then add your choice of seasonings.
Stir and add the wine and or water. Bring to a boil and then bake
open top (no lid) in a 350° oven. Stir at the first hour and
check liquid (add more if needed.) Check again at second hour (because
it's a cheap cut of beef that needs a little more cooking time
we're checking it at the 2 1/2 hour mark.) This time taste and
and make sure it's not drying out (if it is just add some water.)
Most meats will need a third, and maybe a fourth hour to be tender.
Add cube potatoes and cook 1/2 hour to 45 minutes or until they
are tender. Taste and season again. More often than not this dish
even better when done ahead and reheated!
can do the same with most any kind of meat; lamb, veal, bison,
even cubed chicken meat. The only difference would be that meats
like veal and chicken would require less cooking time.