Chef Michael's Beef Stew

Chef Michael's Beef Stew
Easy

This is one of beef stew recipes. This is a what I would consider a quick stew,

Prep

Cook

Wait

15m

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Category: Dinner Recipes Lunch Recipes Main Dishes Slow Cooker Main Dishes Soups and Stews
Seasons
Cuisine Type American
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Ingredients

For 6 Person(s)

Main

Meat and Poultry

3 Pounds Beef (Bottom Round)

Fruits and Vegetables

3 Pounds Red or White Potatoes (see notes)
1 Head Celery
2 Pounds Carrots

Herbs and Spices

2 Ounces Garlic (Minced)
1 Teaspoon Black Pepper
3 Tablespoons Adobo Seasoning Mix

Other

1 Cup Red Wine
4 Quarts Water
2 Tablespoons Olive Oil
2 Tablespoons Cornstarch or Flour (Chef's choice)
1/2 Cup Flour
2 Tablespoons Cornstarch
2 Cubes Beef Bouillon Cubes

Chef Michael's Beef Stew Directions

  1. Mix Adobo Seasoning, Black Pepper, and flour in a bowl.
  2. Cut meat into cubes approximately 1 1 1/2" 
  3. Coat meat cubes in flour mixture.
  4. In an 8 quart stockpot, Add Olive Oil and brown meat on all sides. If you have to brown in batches you will need to add 2 tablespoons of oil per batch. (Do not fully cook meat.)
  5. After browning meat DO NOT clean pot. Pour in a little water 1-2 cups, turn the heat up high and with the back of a spatula or ladle gently rub the bottom of the pot getting off all the residue from the pot. (Do not scrape the bottom of the pot.) This is where the gravy comes from. SEE NOTES
  6. Mix Cornstarch and water and add to the stew.
  7. Add in, chopped garlic and bouillon.
  8. Add 4 quarts of water and Red Wine. Bring to a boil.
  9. After water is boiling, add in vegetables. After the stew comes to a boil again turn heat down to low and let simmer for 45 minutes.
  10.  

Recipe notes

While waiting for the pot to come to a boil the first time, you can use this time to cut up all your vegetables if you like, or you can just cut up everything at the same time in the beginning.

Scraping the bottom of the pot will cause the residue to break into pieces rather than dissolving. You do not want this. Don't try and rush it, if you do then you will not like the end results.

You do not have to use beef, you can basically substitute for whatever meat you like.

However, if you substitute for poultry you have to switch from beef bouillon to chicken, and remember that poultry cooks faster then red meat, that being said you have to add vegetables into the sauce at the same time as the poultry. 

You can use whatever thickening agent you prefer. Cornstarch or Flour

When all is complete you can salt to taste. You probably won't be needing any.

I will post a picture later.

 NOTE: This recipe can also be used in a slow cooker if you brown the meat first. The only difference is that after you brown the meat and make the sauce everything goes into the slow cooker. This is great for families that are busy and want to be able to sit down for dinner without having to spend a lot of time in the kitchen. Prepare in the morning and let cook for the day.

SPECIAL NOTE:

Cut meat into 1-inch cubes, Cut potatoes into 1-inch cubes, Cut celery into 1/2-inch pieces, Cut carrots into 1/2-inch pieces

If you choose to use white potatoes instead of red you have to skin them first, red potatoes can just be washed and cut.

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