April 2014

Beef Stew

Show: Chef At Home 2   Chef: Michael Smith   Category: Main Course

Ease of Cooking: Easy  
Yields: 4 Servings  

  • 2 lb of beef short ribs, cut into 2" pieces
  • 3 tbsp of olive oil
  • 3 onions, chopped
  • 3 carrots, sliced
  • 3 stalks of celery
  • 1 head of garlic, peeled
  • 3 cups red wine
  • One-quarter cup of tomato paste
  • 1 can of beef stock
  • 3 bay leaves
  • 3 sprigs of fresh thyme
  • Salt and pepper
  1. Heat oil in a large pot, season ribs and brown evenly and thoroughly.
  2. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot.
  3. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.
  4. Add garlic, wine and tomato paste and stir well.
  5. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
  6. Serve with mashed potatoes
Tags: meat

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