This recipe is from Cooks Illustrated Jan/Feb 2010 issue. I found it online at the above address also.
This beef stew is fantastic. Amazing. I adore it. It's the best beef stew I've made. I used 2 lbs stew beef meat (instead of cutting up a 4 lb chuck-eye roast as the recipe says). Also, I did not put in the peas and forgot to get pearl onions. Additional vegetables besides the carrots would have made this recipe even better. I used 1 tsp anchovy paste instead of the fillets. Also, I only had about 1 cup of red wine left, so added an extra 1/2 cup of broth to try and compensate. And I used russet potatoes instead of yukon gold. Otherwise, I did exactly what it said. You need to start this recipe a solid 3 hrs in advance, better to start 3.5 hrs ahead. It cooks in the oven most of that time. I used a 5 quart cast iron oval pot, with enamel coating. They sell them at Ikea or you could get a super expensive Le Creuset one. I love this pot.
I love this recipe. We ate it with a french baguette.
Notes: I usually add an extra quart of beef broth to this recipe because it gets so dry during cooking. Also I replace peas with cut up green beans that I put in with the pearl onions.
Calories: 404 per serving / serves 8 (not sure the serving volume). That's calculated using 2.5 lbs stew beef.
Notes: I usually add an extra quart of beef broth to this recipe because it gets so dry during cooking. Also I replace peas with cut up green beans that I put in with the pearl onions.
Calories: 404 per serving / serves 8 (not sure the serving volume). That's calculated using 2.5 lbs stew beef.
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