Tag Archives: stew

Provencal White Wine Beef Daube

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Ingredients:

  •  4 tablespoons of extra-virgin olive oil;
  •  2 tablespoons of brandy, eau-de-vie or Cognac
  •  6 pounds of boneless stewing beef, such as round, shin, blade or chuck, cut into 3-ounce chunks;
  •  Salt and freshly ground black pepper;
  •  2 thinly sliced large onions;
  •  4 peeled and thickly sliced carrots;
  •  4 ounces of trimmed and thickly sliced mushrooms;
  •  1 head of separated garlic cloves smashed and peeled;
  •  Grated zest of 1 orange;
  •  2 ripe tomatoes chopped or cup canned tomato purée;
  •  2 bottles of white wine;
  •  1 bouquet garni (1 small bunch of fresh parsley, 6 to 8 sprigs of fresh thyme and 2 bay leaves, tied to gather or bundled and cheese cloth);
  •  1/2 to 1 teaspoon of black peppercorns;
  •  1/4 of chopped fresh parsley for garnish; and,
  •  Small pasta, such as orzo, mezze, penne or conchiglie for serving.

Preparations:

 In a large bowl or sealable plastic bag, combine 2 tablespoons of olive oil, the cognac, the beef and generous sprinklings of salt and pepper. Cover and set aside to marinate at room temperature for two hours.

Place a rack in the center of the oven and heat to 325°.

 In a wide, heavy casserole with a tight-fitting lid, heat remaining 2 tablespoons of oil over medium – high heat until it simmers. Add onions, carrots, mushrooms, garlic, orange zest and 2 big pinches of salt; stir well to coat and heat through. Reduce heat to low, cover and sweat (cook without browning) for 8 to 10 minutes until onions and garlic are softened. Add beef and its marmalade, tomatoes, wine, bouquet garni and peppercorns. Stir to combine.

 Cover and bake in the center of the oven until meat is ultra-tender, about 3 to 4 hours. There is no need to start a baste but check from time to time to make sure the liquid is at a very gentle simmer; boiling will make the meat tough.

 When the stew is ready, adjust the seasonings with salt and pepper and serve immediately. Or, refrigerate overnight or longer, skim any harden fat from the top, and reheat before serving.

Portuguese Stew Recipe by Pars

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  • Few Tablespoons Olive Oil
  • 3 Pounds Boneless Pork Shoulder, trimmed and cut into 11/2 inch cubes
  • 11/4 Pound Sweet Potato peeled and cut into 1 inch cubes
  • 11/2 Cups Dry White Wine
  • 11/2 Cups Chicken Stock
  • 1/3 Cup Red Wine Vinegar
  • 11/2 Cups Chopped Onions
  • 1/2 Cup Chopped Italian Leaf Parsley
  •  6 Large Cloves Garlic Minced
  • 3 Tablespoons Capers
  • 1/2 Teaspoons Cumin
  • 2 Cups Cooked Black beans
  • 1 Teaspoon Black Pepper
  • 1/2 Cup Chopped Cilantro
  • 4 Tablespoons Butter
  • 2 Tablespoons Corn Starch Combined with 1/2 Cup Chicken Stock
  • Preheat oven to 350*

 Coat a large skillet with olive oil and brown the pork in small batches. Drain and put in a large ovenproof casserole.  Add sweet potatoes, wine, Chicken stock, vinegar, onions, parsley, garlic, capers and cumin. Mix well and heat over medium heat until hot (just starting to boil); Cover pot with aluminum foil and seal well with lid. Place in hot oven for 11/4 hours.

Remove from oven and add black beans, butter, pepper and cornstarch mixture. Stir well and cover. Bake for 15 minutes more.

Just before serving stir in the cilantro.

Serve with a platter of watercress, sliced oranges, chopped tomatoes and good black olives. encourage everyone to use all the condiments for the proper taste. Particularly squeezing the orange.

Cornbread made with chopped jalapeno and corn kernels also pairs nicely with this dish!

BEEF STEW – DIJON AND COGNAC

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  • ¼ pound of diced salt pork;
  • 1 large finely diced onion;
  • 3 Chopped shallots;
  • 2 to 4 tablespoons of butter, as needed;
  • 2 Pounds of beef chuck, in 1-inch cubes;
  • 2 Tablespoons of flour;
  • Salt and freshly ground black pepper;
  • 4 Tablespoons of butter, as needed;
  • ½ Cup of Cognac;
  • 2 Cups of beef stock;
  • ½ Cup of Dijon mustard;
  • 4 tablespoons of Pommery mustard;
  • 4 Large carrots, peeled and cut into half-moon slices;
  • ½ Pound of mushrooms, stemmed, cleaned and quartered; and
  • ¼ Cup of red wine.

Place salt pork in a Dutch oven or a large heavy kettle over a low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons of butter to pan to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pan. Cook over a medium – high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard, and 1 tablespoon of Pommery mustard. Whisk to blend, and then return meat and onion mixture to the pan. Lower heat, cover pan partway, and simmer gently until meat is tender, about 1 &1/2 hours. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons of butter in a medium skillet over a medium-high heat, and sauté the mushrooms until browned and tender. Stir mushrooms into stew with remaining mustard and red wine. Simmer 5 minutes, then taste, adjusting seasoning. Serve hot.