Peppered Beef Stew

old.reddit.com

Beef stew is only average if you're making it average. Step up your game.

Peppered Beef Stew: get a chuck roast. Carve an X into the middle of the roast from the top, at least an inch down without cutting through. Stuff with onion, shallot, and leek slices. Dredge the roast in flour seasoned with fresh cracked pepper and some sea salt, and celery seed. Brown in a skillet. Then move to your slow cooker, cut side up. Add more onion, thinly sliced, to the skillet and cook until translucent and beginning to caramelize. Declasse the pan with low sodium stock. I use chicken stock if I don't have homemade beef stock because I find most beef stock to have an off putting metallic taste, but use whatever you like. Add quartered Yukon gold potatoes and carrot pieces on top of the roast, the onions, then the deglazing liquid. Add 3 cups of stock, and cracked peppercorns. Add a bit of Worcestershire, and a couple of bay leaves. Cook on low for 8 hours. Use a fork to tear apart the meat and, if you like, you can add a beurre manier and turn it to high briefly to thicken it for the last 30 minutes. Serve in toasted bread bowls. Peppered Beef Stew: get a chuck roast. Carve an X into the middle of the roast from the top, at least an inch down without cutting through. Stuff with onion, shallot, and leek slices. Dredge the roast in flour seasoned with fresh cracked pepper and some sea salt, and celery seed. Brown in a skillet. Then move to your slow cooker, cut side up. Add more onion, thinly sliced, to the skillet and cook until translucent and beginning to caramelize. Declasse the pan with low sodium stock. I use chicken stock if I don't have homemade beef stock because I find most beef stock to have an off putting metallic taste, but use whatever you like. Add quartered Yukon gold potatoes and carrot pieces on top of the roast, the onions, then the deglazing liquid. Add 3 cups of stock, and cracked peppercorns. Add a bit of Worcestershire, and a couple of bay leaves. Cook on low for 8 hours. Use a fork to tear apart the meat and, if you like, you can add a beurre manier and turn it to high briefly to thicken it for the last 30 minutes. Serve in toasted bread bowls.

Lamb shanks & grits

2 tablespoons olive oil

4 lamb shanks (about 11 oz.) each, trimmed

5 teaspoons kosher salt, divided

1 teaspoon black pepper

2 medium-size yellow onions (about 1 lb.), cut into 1-inch wedges

2 large carrots, cut into 2-inch pieces

3 garlic cloves, smashed (about 1 Tbsp.)

½ cup dry red wine

1 cup crushed tomatoes

¼ cup chicken broth

1 teaspoon ground cumin

1 tablespoon cornstarch

1 tablespoon water for cornstarch

4 cups chicken stock

1 cup uncooked stone-ground yellow grits

2 ½ ounces finely shredded Parmigiano-Reggiano cheese

¼ cup plus 2 Tbsp. chopped fresh chives, divided

2 tablespoons unsalted butter

Directions at old.reddit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer