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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Cook time: 

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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.

Charleston Gumbo

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Ahhh… The first snow of 2012 got us thinking of a warming stew for dinner. So we tried this spicy thick seafood ‘soup,’ the Charleston Gumbo.  It’s easy to make and cleaning up is also easy because there’s only one pot to clean! This dish will definitely warm you up, and when served in one of Le Creuset‘s colorful Cast Iron Casseroles it will cheer up a wintry night.

Serves: 4/6                  Preparation and Cooking 1 1/2 hours

Ingredients
  • 125 grams chopped bacon
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 4 celery stalks, chopped
  • 1 green chilli, seeded and chopped
  • 2 garlic cloves, chopped finely
  • 2 small red chillies, seeded and chopped
  • 500 g peeled and chopped tomatoes
  • 500 g new potatoes cut into 1cm dice
  • 225 g okra, cut into 1 cm slices
  • a pinch of cayenne pepper, ¼ teaspoon ground turmeric
  • 2 sprigs fresh thyme
  • 4 cups fish stock or water
  • ¼ teaspoon sea salt
  • 450 g cod fillet, cut into 6 cm pieces
  • 1 kg large raw shrimp
  • 1 kg small raw clams
  • 2 tablespoons fresh chopped parsley, to garnish
Instructions
  1. Preheat a Casserole on a low to medium heat for 3 – 4 minutes.
  2. Add the bacon and cook, stirring until the fat begins to run. Add the olive oil with the onion, celery, bell pepper, garlic and chillies. Reduce the heat to low and cook these vegetables until they begin to soften.
  3. Add the tomatoes and all the remaining ingredients, except the seafood.
  4. Cover and simmer for 45 minutes to 1 hour until the vegetables are very tender. Add all the seafood, stirring well.
  5. Cover again and cook for 5 to 8 minutes longer until the cod is cooked and the clams are open; discard any clams that remain closed.
  6. Just before serving, stir in the chopped parsley and season.
  7. To serve: Ladle over cooked long grained rice.
  8. Bon Appétit!

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!