Empty My Fridge
Just AMAZING Beef Stew | Chef Jean-Pierre
Ingredients
- Extra virgin olive oil1 tbsp
- Beef2 lb
- Onion20
- Button mushroom½ lb
- Garlic · minced2 tbsp
- Tomato · peeled chopped2 ½ cups
- Cherry tomato1 can
- Thyme · minced1 tsp
- Rosemary · minced1 tsp
- Port wine1 cup
- Beef stock5 cups
- Bay leaf1
- Flour½ cups
- Salt
- Black pepper
- Cornstarch1 tbsp
- Parsley · chopped2 tbsp
Instructions
- Heat the olive oil in a large skillet or Dutch oven and brown the beef cubes in batches without crowding the pan, removing each batch as it browns. Add a little oil if needed.
- In the same pot, cook the onions until golden brown. Add the mushrooms and cook until they release most of their water, then add the garlic and stir.
- When the garlic is fragrant (about 1 minute), add the tomatoes, port wine, browned beef, tomato puree, thyme, rosemary, bay leaf and beef stock. Bring to a gentle boil.
- Set a fine mesh strainer in the pot, add the flour and whisk it in, adding more flour if needed.
- Reduce the heat to low and simmer for 2 to 2½ hours, stirring occasionally, until the meat is very tender.
- Adjust the thickness with cornstarch mixed with water if needed, or with the reserved stock. Season with salt and pepper and sprinkle with chopped parsley.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionTomatoMushroomBeefCherry tomatoButton mushroom
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