Beef Stew In A Hurry
Not the sexiest dinner out there but I’ll tell you what, this Beef Stew In A Hurry from The Dinner Plan by Kathy Brennan and Caroline Campion drew unsolicited compliments and broad grins from all four of my resident critics. I even found myself going back for “just another” small helping of the vegetable mixture (minus the beef) too many times to count.
Of course, I shouldn’t be surprised as the Keepers team have yet to let me down. In their version of this classic, they replaced the cheaper, tougher cut of meat traditionally featured in stew with a lean top sirloin. The objective being to lessen the cooking time, significantly, with the added result of a higher quality dish. Again, in the interest of time, the vegetables are cut a bit smaller (1/2-inch as opposed to larger chunks) so that they become tender just as the sauce has thickened. And finally, to achieve the depth of flavor that comes when a pot simmers gently for the better part of a day, this recipe includes a bit of Worcestershire and an equal amount of anchovy paste to compensate for the lack of time.
Now, I wouldn’t tell you not to spend a rainy Sunday afternoon with delicious french stew simmering in your Le Crueset because there’s nothing I love more than a lazy day in the kitchen, but after tasting this version you may want to work on your bolognese. Enjoy!
Beef Stew In A Hurry
- 1 Tbls vegetable oil, plus 1 Tbls, plus extra, if needed
- 1 1/2 lb top sirloin, cut into 1-inch cubes and patted dry
- salt and pepper
- 4 carrots, peeled and cut on the diagonal into 1/2-inch pieces
- 1 lb potatoes (a waxy tyle, such as Yukon gold), cut into 1/2-inch cubes
- 3 celery stalks, cut on the diagonal into 1/2-inch pieces
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 scant tsp dried thyme
- 3 Tbls flour
- 1 heaping Tbls tomato paste
- 1 c dry red wine
- 3 c low-sodium chicken broth (or beef)
- 1 Tbls Worcestershire sauce
- 1 Tbls anchovy paste
- 1 c frozen peas (optional)
- In a large Dutch oven, heat 1 Tbls of oil over medium-high heat until it shimmers.
- Season the beef with salt and pepper, add half to the pot, and cook until browned on two sides and still rare, about 4 minutes total. Transfer meat to a plate and set aside. Repeat with the remaining beef, adding more oil, if needed. Note: I was able to cook my meat in one batch without crowding. You just want to make sure that the cubes have space to sear.
- Add remaining Tbls of oil to the pot and reduce heat to medium. Add the carrots, potatoes, celery, onions, garlic and thyme and cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the flour and tomato paste and stir for about 1 minute.
- Stir in the wine, scraping the bottom of the pot to incorporate all the caramelized bits and flour, and simmer until most of the wine has evaporated.
- Stir in the broth, Worcestershire sauce and anchovy paste.
- Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until the vegetables are just tender and the sauce has thickened, about 10-15 minutes.
- Stir in the peas, if using, and the reserved beef with any accumulated juices and simmer until just heated through, about 2 minutes. The meat should still be quite pink inside; if you prefer it cooked more, simmer a little longer, but it will start to get tough if you go past medium.
- Season liberally with salt and pepper, if needed.