Burch Bodacious Beef Stew
By Beverly Hicks Burch
There are some things I have cooked more often over the years than others. I used to cook a pretty mean, awesome stew and the other day I got the thinking that I couldn’t recall cooking up a batch for Tall & Handsome in some time, if ever. It was time. It was time for a big ol’ pot of comfort food…
I have to insert here that instinctively I tend to cook like my Aunt LaRue…the cook or Paula Dean of the family. We cook by instinct, which means lots of times we don’t use a recipe. We just add ingredients until the taste is right and we can tell if a dish is done in the oven by how it smells…not necessarily by a timer.
With that said, when I put the stew together Saturday with the help of my sous chef, Tall & Handsome I tried to gather some measurements for a general idea. The beauty of this beef stew is that it can be made in a Dutch oven on top of the stove or in a Crock Pot. Since we had a little project going, the stew went into the Crock Pot.
Also, I don’t purchase stew meat. I buy lean beef tips, or better yet make my own my purchasing lean eye of round and cutting it into cubes to make my own beef tips.
Burch Bodacious Beef Stew
1 ½ pound lean beef tips
All purpose flour with kosher salt and pepper added to taste to coat beef
About 2 – 3 tablespoons olive oil
2 onions, quartered
3 cloves garlic, chopped
4 to 5 potatoes, in large cubes
1 bag baby carrots, rinsed
1 can baby English peas
2 teaspoons kosher salt, or to taste
½ teaspoon ground black pepper
2 ¼ cups low sodium chicken broth
1 cup dry red wine
3 to 5 tablespoon Worcestershire sauce (my personal preference is to use more to give the stew a little bit more “heat”)
1 to 2 bay leaves
4 tablespoons cold water
1. Coat beef tips (or cubed eye of round) in flour mixture. Make sure excess flour is shaken off.
2. Heat oil in Dutch oven on medium high to high heat (or in a skillet if you are going to use the Crock Pot). When oil is hot and shimmering, add meat and brown meat until brown. If using the Crock Pot, at this point transfer meat to Crock Pot.
3. Next add vegetables in this order: quartered onions, chopped garlic, potatoes and baby carrots.
4. Pour over low sodium chicken broth (if you opt to you beef broth, I would highly recommend low sodium if you can find it or you consommé), red wine and Worcestershire sauce.
5. Add bay leaves, salt and pepper.
6. Add lid to Dutch oven or Crock Pot and cook until meat and vegetables are tender. I cooked the stew on high in the Crock Pot.
7. When the stew is done, make a slough with the cornstarch and cold water. Pour into the stew and stir until gravy thickens and becomes clear.
8. Add baby English peas and heat just until peas are heated though.
I serve with cornbread.
©2011 Beverly Hicks Burch All Rights Reserved.