Favorite beef stew recipe?
Monday, December 15, 2008 4:50 PM
According to my own very unscientific research: along with Oreo truffles, quick breads, Crockpot and mac-and-cheese recipes, beef stew is one of the most requested recipes on the WC board. Requested so often—and at such predictable times of the year—you may get your head ripped off by some snarky or cranky WCer if the mood is right…just for askin’. (A word to the wise—always scroll down a page or two to see if someone has already asked the very same question you’re about to ask.)
The official (Sorta) Complete Compendium of Macaroni and Cheese Recipes is a handy compilation of WC recipes, so I thought I’d do the same for beef stew. Scroll to the bottom of this post for links to WCers beef stew recipes.
My favorite beef “stew” recipe is actually a traditional Louisiana brunch dish called Grits and Grillades. And, yes, it tastes way better than it sounds. Although there are no potatoes in this one, you’ll have to trust me when I say that the grits make this a lick-your-bowl dish. You can also serve it over rice. Or—fine, have it your way—over steamed and cubed or mashed potatoes.
Grits and Grillades
Makes about 5 servings
2 pounds boneless beef round steak, about 1⁄4-inch thick
1 tablespoon salt
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup all-purpose flour
1⁄4 cup vegetable oil
2 yellow onions, diced
1 red or green bell peppers, diced
2 ribs celery, diced
1 1/2 cups whole canned tomatoes, crushed with their juice
1 cup beef broth
1⁄4 cup dry red wine
1 bay leaf
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried basil
1⁄4 cup finely chopped green onions
Combine the flour, salt, cayenne, black pepper and garlic powder in a small bowl.
Trim any fat from the beef. Cut meat into 2-inch squares. Dredge the pieces of beef through the seasoned flour mix. With a meat mallet, gently pound the beef until flattened.
In a large, heavy pot, heat the oil over medium-high heat. Add the meat, several pieces at a time (but not all at once, to avoid crowding) and brown evenly on both sides. Transfer the meat to a platter and repeat with remaining pieces. Return all meat to the pot. Add the onions, bell peppers and celery and cook, stirring, until the vegetables are soft and golden, about 10 minutes.
Stir in the tomatoes and liquid, broth, wine, bay leaves, thyme and basil. Reduce heat to medium-low. Simmer, uncovered. Stir occasionally, scraping the sides and bottom of the pan to remove and reincorporate the fond. Cook until the meat is very tender, about 1 1⁄2 hours. If the mixture becomes dry, add broth.
To serve: Ladle grillades over grits (or baked cheese grits) and sprinkle each serving with green onions.
MORE GREAT BEEF STEW RECIPES...
Katie#s Hearty Beef Stew from ATK
taraandkyle06’s Beef Stew on Smells Like Home
anapolischick’s Beef Stew
krkapple’s Traditional Irish Stew the Bailey
nbbride's Beef and Butternut Squash Stew from Giada's Kitchen
JoeysGirl2008's Beef Daube Procencal from Cooking Light
stephanielynn04's Vegetable Beef Stew and Apple Cider Beef Stew
Photo courtesy of Katie#s.