Creole Style tender Beef Stew

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Stew recipe,
Searing the meat in large steaks gives you browned flavor without overcooking or steaming.
Gelatin adds body to the sauce without muddying flavors.
Using two batches of vegetables ensure optimum flavor and texture in the finished dish.

You’ll need,
4 cups homemade or store-bought low-sodium chicken stock
4 packets powdered unflavored gelatin
3 tablespoons tomato paste
1 tablespoon soy sauce
3 oil- or salt-packed anchovy filets, rinsed (or 1 tablespoon Asian fish sauce)
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil
3 pounds whole boneless beef chuck roast, cut into 1.5 inch thick steaks
Kosher salt and freshly ground black pepper
10 ounces white button mushroom, quartered
4 medium carrots 2 left whole, 2 cut into bite-sized pieces
8 ounces frozen or fresh pearl onions (thawed if frozen, peeled if fresh
1 large yellow onion, unpeeled, split in half
2 small stalks celery
3 medium cloves garlic, unpeeled
1 cup sherry, dry vermouth, or red wine
2 tablespoons flour
2 bay leaves
4 sprigs thyme
1 pound Yukon gold potatoes, peeled and cubed
4 ounces frozen peas

Do this,
Combine stock, gelatin, tomato paste, soy sauce, anchovies, and Worcestershire sauce in a blender and blend on high speed until homogeneous. Set aside.

Adjust oven rack to mid lower position and preheat oven to 275°F. In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.

Add mushrooms to Dutch oven and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add diced carrots and pearl onions and cook, stirring, until well-browned on all sides. Season to taste with salt and pepper then transfer to a bowl and set aside.

Add halved yellow onion to Dutch oven, cut-side-down. Add whole carrots, celery sticks, and garlic. Cook, turning carrots, celery, and garlic occasionally until all the vegetables are well-browned, about 4 minutes.

Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes. Add broth mixture and bring to a simmer. Remove from heat.

Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven along with bay leaves and thyme sprigs. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 hour 30 minutes. Liquid should be at a slow, steady simmer the entire time. Adjust oven temperature if necessary during cooking.

Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, bay leaves, onion, and garlic. Add potatoes and reserved sautéed mushroom, pearl onions, and carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour.

Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or let cool overnight or for up to 5 days and reheat to serve.

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Comments

patti brown says:

This is the best stew ever. I have made this 3 times, and I'm makin' it tonight! Thank you so much, JB!!! Love ya!

sledge hammer says:

Looks delicious ah boy!

Patricia Brown says:

Thank you so much for this video! i have made beef stew about a million times in my life, & thought they were all good. I made this stew, & I gotta tell ya, this was the best one ever!
My family loves it!

joe picanco says:

bj stop chasing parked cars, no more soda pop for you lol i did like your video

memrjohnno says:

The whole anchovies will melt way before the 2 1/2 hour mark so it's not really a worry. Gelatine is great for thickening for the reason you pointed out and so is Agar Agar which you should find at the local store.

DaSmokinB0ss says:

Love the tips, JB!

jasongar8 says:

JB, I cooked this today as I was off because of Presidents Day and it was a winner. My mother and fiancé were both very impressed. The beef was moist and tender. Awesome recipe
.

Anonymoose says:

Double dammit, Boy! If Mrs. JB goes back for thirds, it's gotta be killer! It's a complex recipe, but it looks like the results are more than worth the effort.

LoneWolfSigma says:

Looks great you summmmmmmmmmmm bitch! Love the way you differentiated between a normal beef stew and a creole beef stew. Pay attention boy!

Ken Alexanderstein says:

man! that looks real good JB

Amy Hoffmann says:

Looks delicious as usual JB. Thanks for sharing your recipe. Will try it tonight.

Andy R. says:

The shiny new Lodge pot is lookin good on camera JB.

Easein says:

JB, I saw your recipe yesterday, cooked it today.
The gelatin feature struck me as I'm off the flour and grains lately (lost tons of weight with it. besides the point)
This recipe is F***ing awesome!

Used the gelatin packets and my own beef stock I've canned for years.
Great taste and that smooth mouth feel….?
Slapped my grandma and mom slapped me.

I usually do the stews with crap chunks of meat but the chuck was a revelation.
I cooked it while sipping pop and rewinding your vid.

Thanks so much.

Anthony Varela says:

Wow that looks awesome!

Mid-Tenn Transit, LLC says:

Hey JB, why do you cover all your burners with paper while you're cooking? Just curious! :-)

Thomas Tommy says:

Great, Thank you JB. I will be shoping.

gardini100 says:

looks like a good Frence classic ..but not so weird if you think of Louisiana :)

Kelly Carpenter says:

This recipe almost reminds me of Julia Child's Beef Burgundy recipe. Beef stew is awesome and great for these cold days we're having! Y'all have a great weekend & TFS :))

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