Filed Under: Beef, chickpea, Dinner, easy, Family, healthy, Michael Smith, Stew, winter15

2 in 1: Weekend or Weeknight Beef Stew

This stew can take you from the week to the weekend, with versatile flavours.

August 14th, 2014

From Family Meals: 100 Easy Everyday Recipes by Michael Smith. Copyright © Michael Smith, 2014. Reprinted by permission of Penguin Canada Books Inc. Photography credits: Ryan Szulc.

This is a two in one beef stew that can be enjoyed during the week and spruced up for the weekend for some more flavour!
Servings
Serves 4 to 6
Ingredients
  • 2 pounds (900 g) of cubed stewing beef
  • 2 tablespoons (30mL) of vegetable oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 potatoes (or 2 or 3 parsnips or 2 sweet potatoes or a turnip), chopped
  • A 28-ounce (796mL) can of whole, diced, crushed or pureed tomatoes
  • 1 bottle of big, beefy red wine (pour some for the grown-ups first!)
  • 4 cups (1L) of beef broth or plain water
  • 2 bay leaves
  • 1 tablespoon (15mL) of sea salt
  • Lots of freshly ground pepper
  • Weekend finishing: (choose 1, 2 or all ingredients)
  • 4 green onions, thinly sliced
  • Leaves from 1 bunch of fresh thyme, sage, tarragon or rosemary, minced
  • 1 to 2 cups (250 to 500mL) of frozen green peas
  • 1 bunch of asparagus, trimmed and chopped
  • A 14-ounce (398mL) can of chickpeas, drained and rinsed
  • 8 slices of bacon, cooked crisp and crumbled
  • 1 wheel (5.2 ounces/150 g) of your favorite Boursin cheese, crumbled
Directions
  1. Heat your largest, heaviest pot over medium-high heat while you gently dry the beef on a few paper towels. Splash a pool of oil into the pot, swirling and covering the bottom with a thin film. Using tongs, carefully add a single sizzling layer of beef without crowding the pan. This is your only shot at adding the rich, deep flavors that can only come from respectfully browned meat. Listen to the heat. A simmering pan means nothing. Sizzle is the sound of flavor. Too loud, though, and a sizzling pan becomes a smoking-burning pan. When the beef is deeply browned all over, transfer it to a plate. Repeat with the rest of the beef, 10 to 15 minutes in total. Pour off any excess oil, leaving behind any browned bits of goodness.

  2. Add the onions, carrots, celery, potatoes, tomatoes, wine, broth, bay leaves, salt and pepper. Return all the beef to the pot. Stirring frequently, bring to a furious full boil, then immediately reduce the heat to a slow, steady simmer. Cover tightly and very gently simmer for at least an hour, another if you can, stirring now and then, patiently tenderizing the meat, releasing the richness and building deep beefy flavor.

  3. The stew is hearty and satisfying as is, so go ahead and serve and share right away. It does benefit from a dash of last-second flavor, though, so if you like, toss in-or top with-your chosen finishing flavors.

2 in 1: Weekend or Weeknight Beef Stew
Photography by Ryan Szulc

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