3 lbs bonelesss beef ribs, cut into 1” pieces. Leave in all the connective tissue.
2 onions, chopped
2 stalks celery chopped
3 cloves garlic, finely chopped
3 tsp salt
2 tsp pepper
3 Tbl flour
1 C red wine (I used Cabernet Sauvignon)
32 oz Chicken Broth (I used Swansons)
1 tsp ground thyme
3 bay leaves
4 carrots, chopped
8 red potatoes, peeled and cut into pieces
1C frozen peas
3 tsp olive oil
Heat the oven to 250 degrees. Stir the salt and pepper into the meat. Brown the meat in the olive oil (2 batches) in a heavy stock pot over medium high heat. Remove to a bowl. Put the onions, celery in the pot with a dab more oil, and cook for about 5 minutes until soft. Add garlic and cook for another 30 seconds or so. Dump in the flour and cook for about 5 minutes or until slightly browned. Add the wine, broth, thyme, and bay leaves. Add the browned meat. Stir up. Put in the oven for 1 hour. Add the potatoes and carrots. Stir. Bake for another 2 hours. You may want to stir after 1 hour. Remove from oven. Add the peas and wait 5 minutes. Enjoy.
This was the beefiest tasting broth I have ever made. Meat was very tender. Next time, I think I would add _ C of frozen corn about 30 minutes before it is done. I thought I had made good beef stew before, and I have. But this is, by far, the best I have ever made. Totally recommended.
Used with permission.
3 comments:
Yum. This sounds like a winner.
This sounds very tasty. I am copying the recipe.
I probably should give credit for the original basis of this recipe to:
The Cook's Illustrated How-To-Cook Library by the editors of Cooks Illustrated. This cookbook is currently provided FOR FREE for users of amazon.com Kindles. I couldn't find a print version of it.
I did change the base recipe quite a bit. They said to use chuck. I thought the boneless ribs would work better. They only called for half that much potatoes, salt and pepper, and broth. I doubled the number of potatoes, since I like more of them. I also doubled the salt and pepper and the broth.
I suspect the additional salt was required due to the additional potatoes, which absorb a lot of salt. The additional pepper was required (by me) since I like a lot of pepper.
I also added about 3 tsp of ground chipotle powder, which is one of my favorite seasonings. I didn't include that here because many folks might not like it. My wife thought it made it too hot. If you use that, perhaps you should try 1 tsp, and then add more to match your desired degree of hotness.
Don
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