THEBEST beef stew in ALLTHELAND!
Something very upsetting happened over the weekend. I finished the series, The Killing.
Noooooooooooooooooo! < – I’m still in the denial stage of my bereavement.
I’ve had a sweltering love affair with the show ever since my mother attentioned me to it. Because I a.) am uni-tasker, b.) have an obsessive personality, and c.) had the most impossible, sultry, crush on Holder, I ultra marathon watched that thing whilst spoon-feeding myself almond butter until my contact lenses suction cupped to my eyeballs and there were.no.episodes.left.to.watch.
You do the same. mmmhmmm, I know it.
It’s always a gratifying feeling to just jam out a series…you know, really blow it out of the water…watch it dead. Let obsession reeeeeeeeign! The characters become so interwoven into all of your fibers that they make you want to do silly, unlike you things like wear leather, eat donuts, stay up late, and chain smoke. And you legit miss them after the show ends. Here’s lookin’ at you, Holder. You saucy hunk of fictional character. You and Linden look like you could use some beef stew.
Beef stew that’s been marinating in wine, for crying out loud!
Dis pot. It’s real deep. Bonus points: It’s totally legal in all 50 states. And filling.
I adapted the recipe from Katie at the Kitchen Door. You won’t believe how stinking easy this thing is. You put most of the ingredients in a pot and stick it in the refrigerator for like a day for a little pre-gaming. And then you put the pot on your stove top and cook the thing. Sinking. Easy. IWILLSAY: the next time I make this recipe, I’ll saute the veggies first in order to get a little caramelization action going.
Yucca root, orange slices, and red wine make this whole stew a game changer. The yucca soaked up the wine and beef flavor like little sponge champs and made for the densest, most delicious carb source. The wine, orange slices, and cinnamon stick add a rich je ne sais quois-ness to the recipe that it throws your mind for a real loopty loop.
Because I was concerned that the yucca root would take longer to cook than the rest of the ingredients, I added cooked yucca to the stew once it was finished simmering. You can try adding raw yucca in order to eliminate one step, but know that the stew may require more cook time. If you’re unfamiliar with yucca, you can check out my tutorial on How To Cook Yucca Root. Yeeeeers, you can add potatoes instead of yucca, but where’s the fun in that?
P.S. Send me a facsimile transmittal if you know how to make beef stew look pretty.
Or just email me.
Beef and Root Vegetable Stew
- 2 pounds beef stew meat
- 3 carrots peeled and chopped
- 1 large yellow onion chopped into wedges
- 4 cloves garlic minced
- 3 stalks celery chopped
- 1 large navel orange chopped into eighths
- 3 sprigs thyme
- 1 bay leaf
- 1 cinnamon stick
- 2 cups red wine cotes du rhone
- 2 cups beef broth
- 1 16- ounce can tomato paste
- 1 teaspoon kosher salt
- 1 large yucca root cooked
- 1.5 cups frozen peas
Add the first 11 ingredients (beef through beef broth) to a large stock pot. Cover the pot and place it in the refrigerator for 12 to 24 hours.
Prepare the yucca root and set aside (or refrigerate) until ready to add to the stew.
When ready to cook the stew, discard the cinnamon stick from the pot, and place pot on the stove top over medium-high heat. Bring the stew to a full boil.
Add the tomato paste and salt and reduce the heat to a simmer. Continue cooking, covered, until all of the vegetables have softened and the meat is cooked through, about 45 minutes to 1 hour.
Add the cooked yucca root and frozen peas and continue simmering for an additional 15 minutes.
Remove the sprigs of thyme, bay leaf, and oranges from the stew.
Serve heaping bowls alongside your favorite mashed potatoes.