Rating: 4.5; Vote: 2
Easy big beef stew and roasted garlic mashed potatoes Recipe, serves eight 5 pounds thick-cut beef chuck roast (or 4 pounds boneless short ribs)1 pound carrots2-3 celery stalks1 14 oz (400g) bag of frozen peeled pearl onions5-6 garlic cloves1/2 oz (14g, two standard packets) unflavored gelatinred wine (I used about half a bottle)stock or water (about as much as the wine)Worcestershire or soy sauce or fish sauce or some such (and/or a couple stock cubes)tomato paste (buy the stuff in a tube, if you can)balsamic vinegarflour (I used about half a cup, 60g)fresh herbs for garnish (I used the leaves from the celery)saltpepperoilFor the mash. 1 whole head of garlic5 pounds potatoes (I like a mixture of floury and waxy)butter (I used a whole pound / 454g, but you could use far less)milksaltpepperTake a deep roasting pan (at least 9x13 in / 23-33 cm, put it in the oven, and turn on the broiler/grill. While the pan heats up, trim as much of the large, white bands of inter-muscular fat out of the chuck as possible. (No need to trim anything if using boneless short ribs) Cut the meat into very large chunks, keeping in mind they'll shrink more than half while cooking. Season the meat generously with salt & pepper, and toss it in a thin coating of oil. Take the hot roasting pan out of the oven and dump in the meat, trying to spread it all into a single layer across the bottom. Put the pan back under the broiler and let the meat brown for about 10 minutes watch it carefully to make sure nothing burns. Pull the pan out and stir in enough flour to generously coat the meat (I used about half a cup / 60g. Put the pan back under the broiler and let the flour brown for a few minutes. Lay a squeeze or two or tomato paste on top and let that brown for a minute. Turn off the broiler, take the pan back out, pour in enough wine to come 1/3 of the way up the meat. Pour in enough stock or water so that the liquid comes 2/3 of the way up the meat. Throw in a big glug of Worcestershire or soy sauce or some such, and maybe a couple stock cubes if you used plain water (really not necessary, though. Stir everything up, cover the pan tightly with foil and cook in the oven at 275 F/135 C until the meat is almost as soft as you want it, which took me four hours. For the roasted garlic mash, trim the tips off of all the cloves on a head of garlic, coat it in oil, wrap it in foil and put it in the oven with the meat. At such a low temperature, it should take hours to go soft and golden, so put it in soon after you get the meat going. While you're waiting you can peel the carrots (or not) and cut them and the celery into large bite-size chunks, and crush and peel 5-6 garlic cloves. When the beef is almost as fork-tender as you want it, put the carrots, celery and frozen onions in the pan. Get them spread into an even layer and try to get them stirred in with the beef and sauce, but don't stir so hard that you break the beef apart. It's fine if the veg is kinda sitting on top for now. Re-cover the pan with foil, put it back in the oven and cook until the vegetables are as tender as you want them, 1-2 hours. While you wait, you can peel your potatoes for the mash (I peel floury baking potatoes for mash but I leave the skins of waxy potatoes on, cut them into big chunks and boil them until you can very easily pierce them with a fork, about 20 minutes. Drain out the water, and combine the potatoes in the still-hot pot with the butter, a bunch of pepper, a little splash of milk to start with, and a big pinch of salt to start with. Take the roasted garlic bulb and squeeze its golden guts into the potatoes. Mash or whip the potatoes until they're as smooth as you want them and then taste. Add more salt if needed, and stir in enough additional milk to get you the texture you want, keeping in mind it will stiffen as it cools to eating temperature. Cover and keep warm on a low burner until dinner. Empty the gelatin packets into a little cup or bowl and stir in just enough cold water to get it dissolved it'll thicken up (bloom) rapidly. Take the roasting pan out of the oven when the vegetables are as soft as you want them. Taste the sauce and add more salt and pepper if needed (it should taste a little too salty on its own. I like to add a glug of balsamic vinegar at this point. Drop the bloomed gelatin into the pan in dollops. Use a spatula to gently fold all the ingredients together without breaking up the soft beef chunks. It's ok if the sauce isn't totally homogenous yet. Put the pan back in the oven uncovered, turn on the broiler and brown the top, which took me 10 minutes. Serve the stew over mash, spoon over extra sauce and garnish with herbs.
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Comments and reviews: 10
Thinking I would put the fat trimmings in a corner of the dish and let them render out, since that cost the same per pound as the rest, and pick them out before adding the veg. And I would skip the gelatin in that (any) case.
For the celery flavor, I cherish the leaves, especially for a stew, I hate to see them go to waste otherwise.
For the starch I might go with an oven roasted potato home fries kind of thing, instead of committing all of them to mashed. Or a spaetzle that could be made on demand, or half prepped and finished on demand, for a bit of flair.
Personally I use that trimmed fat from the chick for my potatoes I tender the fat in a pan scoop out the chunks and then drop in a whole stick of butter melt that down and then drop in a whole head of chopped garlic and then put baked potato flesh it has a much better flavor than boiled. Mash and add rosemary. Flavor is amazing and I feel like I m from the 1500s trying not to waste anything. Plus it s also good not to waste
Adam, I do not know if that large metal spatula in this vid is the one you used to pick up roast turkey but I realized when I was picking up my Thanksgiving bird that I really want one. Would you link it for us?
And thank you so much for making some classic family time easier. Really looking forward to making at least a gross of the sugar cookies this month. Peace, out.
Not really cheap this way, but substitutions can make it cheap.
Stew beef is 5 or more at Costco. Shortrib is probably closer to 10. That appears to be about 3LBS+. All in we're looking at 40? Sub pork or chicken and you're closer to 20 for 2-3x as much. You can literally replace the beef here with chicken thighs or any chunk of pork.
Hey Adam, I've had a questions on browning meat. I've been told that coating the raw meat with flour or starch and baking soda intensifies the beef flavor when browning. My anecdotal evidence says that's true but i wonder if you could make a video out of it to show the results somewhat scientifically.
Hello Adam are there any recipes where you could like, prep ingredients in the morning, throw it into a pot, go to work for 8 hours and then come home and have it be ready? Seems a little far fetched but it'd be cool if there was
I do that but use pork shoulder because it's even cheaper. And last one I made lasted for two weeks and I invited people over 3 times. I also make it one pan diner because I put barley in it instead of making potatoes
If gelatin breaks down in heat over time, then how does demi-glace work? Does it start out with a super high concentration of gelatin, which gets broken down into only a pretty high amount by the time it's done reducing?
I want to make a beef dish using my instant pot but I'm scared to after Adam's last video saying it won't turn out as good. does anyone have any experience with cuts of beef that'll do well pressure cooked and faster?
Can you do the first part (4h cooking the meat without the vegetables) the day before, keep it in the fridge overnight, and then do the second part (1-2h cooking with the vegetables) right before serving?