This make ahead beef stew is rich and flavorful. Instead of chuck roast, the beef is boneless short ribs, my new obsession because they are so “beefy.” I don’t know what took me so long to discover them, but now, every time I see them on a menu, I gravitate to them.
The meat is wonderful when slow cooked and then stuffed in tacos and enchiladas. In fact, when I first tried short rib tacos, the heavens opened up and angels began singing right there in the restaurant. My next quest is to try to duplicate those amazingly deliciousness tacos. It will be fun trying.
Short rib meat works wonderfully in this make ahead beef stew. It tenderizes pretty quickly, and doesn’t require browning in batches. All of the meat is browned with the onions to develop a fond, which adds a lot of deep meaty flavor when the pan is deglazed. It also helps to develop the deep brown color of the sauce.
This is a wonderful dinner with rolls (such as these in the photo) and a salad, and the leftovers, if you have some, are pretty tasty too.
- 5 cups chicken broth
- 3 pounds boneless beef short ribs, cut into 3/4 inch pieces
- 2 onions, chopped
- 1 tablespoon vegetable oil
- salt and pepper
- 2 cloves of garlic, minced
- 2 teaspoons minced fresh thyme
- 3 tablespoons flour
- 2 teaspoons tomato paste
- 1 tablespoon soy sauce
- 3/4 cup dry red wine
- 1 pound Yukon Gold potatoes, cut into 1 inch pieces
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 cup frozen peas
- 2 tablepoons minced fresh parsely
- Place 3 cups of the broth in the refrigerator.
- In a Dutch oven over medium heat, combine the beef, onions, oil, 1/4 tsp salt, and 1/4 tsp pepper. Cook, stirring regularly, until meat begins to brown, about 20 minutes.
- Add the garlic and thyme, and stir for about 30 seconds. Add the flour, tomato paste, and soy sauce, and stir for about a minute.
- Carefully add the wine, and cook for about 2 minutes, stirring and scraping up the fond from the bottom of the pan.
- Add the 2 cups of broth that is not refrigerated, and bring the mixture to a simmer. Cover, reduce the heat to low, and cook for 30 minutes.
- Take the pot off the heat and let sit with the cover on it for 45 minutes. Add the refrigerated broth to the mixture. Cover and refrigerate up to 3 days.
- When ready to finish making the stew, preheat your oven to 400 degrees F.
- Skim any hardened fat from the top of the cold meat mixture. Add the potatoes and carrots, and bring the mixture to a simmer over medium heat, stirring regularly.
- Cover and transfer the pot to the oven, and cook for 45 to 50 minutes.
- Remove the stew from the oven, stir in the peas, and let sit, covered, for 5 minutes. Stir in the parsley and season with salt and pepper to taste.
Yield: 4 to 6 servings
This recipe was slightly adapted from The Make Ahead Cook, which I highly recommend.