Friday, January 14, 2011

Recipe for Gastronomical Happiness

Gaston Beef Stew

We've been loving this in my family for years. The recipe used to be in the Joy of Cooking but isn't in the newer editions. So this recipe is from my cooking files, slightly modified by my years of experience with it.  My daughter calls it Braveheart Stew because the broth is so thick it needs to be sopped up with bread -- very medieval.  The cloves add a mysterious spiciness, and adding the veggies in later on assures they are tender but not the soggy mess often found in traditional beef stew. Enjoy!

Cut 2 lbs boneless stewing beef into pieces. Dredge in flour seasoned with salt and pepper and brown in 2 Tbs olive oil in a large pot.
Remove meat and set aside. To that empty pot, add:
         3 cloves chopped garlic
         1 large chopped onion
         2 cups beef broth
         1 cup tomato sauce
         A bouquet garni made from:
         12 peppercorns
         5 whole cloves
         2 bay leaves
Add the meat back in and stir. Simmer, covered, 2 to 3 hours or until meat can be easily pierced with a fork.
During the last 30 minutes of cooking, add:
         1/c cup dry white wine
         6 medium-sized quartered potatoes
         6 quartered carrots
         6 ribs celery, quartered
In the last few minutes, stir in chopped parsley. Taste and add salt as needed (You will almost always need salt, so be sure to taste for it.)  You may need to add additional liquid as the stew cooks.  If you do, add a beef bouillon along with each cup of water you add.
If you plan to serve this the next day, the vegetables will soak up quite a bit of the liquid, so make sure it's brothy before saving.  Serve with bread and salad.  

The cheesecloth bouquet garni

There it goes into the soup

The veggies and meat are in

Don't forget to taste for seasoning.

 Kris loved the stew. He curled up for a nap afterwards.

Big brother and little sister have been testing
this recipe for 25 years.
And they keep approving it.


Shirley said...

Loved meeting the kids!

Janet Ghio said...

this sounds good-who is that little furry creature in the photo? Looks like a little stuffed animal!!

Monica said...

I never thought New Yorkers cooked. I thought you all ate at all those fabulous neighborhood restaurants.
I might adapt this recipes to venison.

Tammy Freiborg said...

Looks delicious and perfect for a cold day. Kitty Kris is so adorable. Happy kids with happy tummies.

Lisa said...

Yum! My mom has always put the potatoes and carrots into pot roasts and stews when she starts cooking the meat. But I love the idea of not cooking them so long!

Rosie said...

Snurring, huh? A certain other person said, "Well then, I'm going to the orphanage to go start my own blog appearance. So there!!"

Holli said...

Oh wow Teri.... I'm printing this out now! Kris looks adorable and great pic of your kids!

Lizzi said...

You make me hungry!