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« Julia Child | Main | Spicy Asian Pork Stew »
Wednesday
Jan202010

Mashed Potatoes with a Beef Stew Gravy

By Jessica Cameron

Serves:  8-12 people

Prep Time: 24-48 hours for marinade, 30 additional minutes on day of prep

Cooking Time: About 2 hours

Ingredients

  • 1 to 1 ½ lbs of cubed beef brisket
  • Beef Marinade A*
  • 2 tablespoon of grape seed oil (or any other preferred vegetable oil
  • 1 lb of fresh portabella mushroom or 1 lb of crimini mushrooms  (equates to 4 large portabellas)
  • 1 cup of chopped carrots
  • 1 cup of chopped celery
  • 14-16 ounces of frozen petite whole onions (defrosted)
  • Fresh 14-16 ounces or frozen 1 bag (defrosted) French green beans
  • 14.5 ounce can of diced organic tomatoes
  • 4 tablespoons of tomato paste
  • 2 ½ cups of beef broth
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of balsamic vinegar
  • 2 ½ cups of burgundy wine (zinfandel, cabernet, or merlot)
  • 4 large cloves of garlic
  • 2 tablespoons of dried thyme
  • 2 tablespoons of lemon pepper
  • 2 bay leaves
  • Lots of black pepper (your pallet will guide this measurement)
  • Salt as needed

     Marinate 1 to 1 ½ pounds of ½ inch cubed beef brisket for 24-48 hours in my Beef Marinade A.

     Once done marinating remove the beef from the marinade, saving the marinade and setting it aside for now.  Bring your cubed beef to room temperature before browning. In an enameled cast iron Dutch oven on the stove top to a medium heat. 

     Add 1 tablespoons of grape seed oil to the heated pot  and wait a minute for the oil to heat up. Add the beef cubes and brown for 5-710 minutes. Do not crowd the pot, but make sure you watch the meat turning as needed to allow for even browning on all sides.  This is simply to create a crust on the outside of the beef.  Once done, remove the beef and set aside. 

     Leaving the temperature on medium high heat, take your mushrooms (if portabella’s, slice across into ½ inch thick slices, then cube that into ½ wide pieces; if crimini’s, simply cut into quarters) and add to the pot with the oil and bacon fat.  Spread the mushrooms evenly around the bottom of the pot and do not touch them for at least 2 minutes.  This will help them retain their liquids.  After 2 minutes give them one additional stir and let them sit another 2 minutes.

     Once you see the mushrooms have begun to brown, remove them from the pot and set aside.

     Combine your carrot, celery, and pearl onions in the pot to sauté and soften them. In a separate pot, heat to medium, add a tablespoon of oil and let come to temperature.  Add your carrots, celery, and onion.  The carrot and celery will soften, and the onion should caramelize slightly on the outside.

     If you are using fresh green beans, trim them and steam them for approximately 3-4 minutes to soften them up prior to sautéing them.  If you are using frozen beans, simply defrost.  Chop your green beans into 2 inch pieces if not already chopped.

     Add your green beans to the heated pot with your carrots, celery, and onion. Sautee those together until the beans soften a bit.  This should only take 3-5 minutes of browning.

     In your Dutch oven add one 14.5 ounce can of diced organic tomatoes (with their liquids) with 3 tablespoons of tomato paste. Reduce the liquids of the tomatoes down by half.  Add back your marinade and bring it to a boil with the tomato and tomato paste combination.  At this point in time, scrape the bottom of your pot with a wooden spoon to get up all the caramelized bits that the previous steps left behind.  Bring the marinade to a boil and reduce the marinade by a third.  Once reduced, turn the heat down to a medium to medium low, just enough heat to maintain a simmer, and add your browned beef back to the pot along with the carrot, celery, onion, and green bean mixture.  In addition, add your wine, 3 cloves of grated garlic and spices.  Simmer your stew covered for approximately 25 minutes on low to blend the flavors. 

     In the last 6-8 minutes of the simmer, add the mushrooms to heat through.

Spices added: (Repeated from Above)

  • 2 tablespoons of dried thyme
  • 2 tablespoons of lemon pepper
  • 2 bay leaves
  • Lots of black pepper (your pallet will guide this measurement)
  • Salt as needed

 Suggested serving options

  • Serve in a bowl with a hunk of crusty bread for dipping
  • Prepare a small bowl of eggs noodles and pour the stew over the noodles.
  • Place a dollop of mashed potatoes in the bottom of a bowl, make a small bowl within the potatoes and pour the stew over that like a very chunky gravy. 
  • Hollow out a single serving round loaf of crusty bread creating a bread bowl, and pour the stew in that

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