Beef Stew Recipe to Warm Up Cool Nights

Le Creuset Blue

Created for the 5 1/2 qt. round French oven
Serves 8

This beef stew is certainly perfect for Christmas, but you’ll enjoy it so much you’ll make it several times throughout the year. It’s a great make-ahead meal, and the Le Creuset oven looks marvelous on the range top and buffet. Serve it with Syrah, Merlot, Cabernet Sauvignon or Zinfandel.

The preparation time is only 20 minutes, but the total cooking time is 4 hours. This is a great dish to prepare ahead of time, and the oven will warm up the house while slowly cooking the stew. Enjoy!!

 

Beef Stew Recipe to Warm Up Cool Nights

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Ingredients
  • ¾ pound shallots, peeled and halved lengthwise
  • 2½ pounds beef stew meat, cut into 2-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 3 onions, chopped
  • 1 cup chopped celery
  • ¼ cup red wine
  • 4 cups beef stock
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ⅛ teaspoon dried marjoram
  • 3 large potatoes, peeled and quartered
  • 4 carrots, peeled and cut into 2-inch slices
  • 1 (10-ounce) package frozen peas
Instructions
  1. Preheat oven to 375°F.
  2. Season the beef liberally with the salt and pepper. Heat the oil in the French oven over medium-high heat. Add the beef and cook, stirring as needed, until browned on all sides, about 2 minutes per side. Transfer to a plate.
  3. Discard any excess oil from the pan and return to medium-high heat. Add the onions and celery and cook until soft, about 3 minutes. Add the wine and stir, scraping the bottom and sides with a wooden spoon. Stir in the stock, thyme, rosemary and marjoram. Return the meat and any juices that have collected to the pot. Add the potatoes and carrots, then cover and bake for 3 hours. Stir in the peas and bake for 1 hour. Season to taste with salt and pepper.

Cassoulet, Cassoulet…

Wow, just as we thought winter is almost over, Old Greenwich received another 5  inches of snow!  During the snow storm a few weeks back we were hunkering down in our homes and made some cassoulet from Amateur Gourmet‘s recipe. It was absolutely delicious and easy, the perfect dish to make in this kind of weather.

Cassoulet is a dish that just makes sense. Why does it make sense? You take fatty, flavorful meat, put it in a big pot with moisture-hungry beans and bake the whole thing until the beans are infused with all that fat and flavor and the meat is cooked. It’s not meant to be a fancy dish–this is the kind of food French people make at home–and it’s infinitely variable, as evidenced by the infinite cassoulet recipes you will find in my infinite cookbook collection, recipes that vary the type of meat, the type of bean, even the amount of time it takes to make the dish…

Follow Adam’s step-by-step (with pictures!) recipe: Cassoulet in 10 Easy Steps — you won’t be disappointed!