• One Pot Meals - 03

    From Dave Drum@1:2320/105 to All on Sat Dec 10 15:43:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Braised Beef Stew w/Garlic Cream
    Categories: Beef, Dairy, Vegetables, Wine
    Yield: 5 servings

    1 c Olive oil
    8 cl Garlic; coarse chopped
    1/2 c Whole milk
    1/2 c Heavy cream
    Salt & fresh ground pepper
    3 lb Trimmed beef chuck; in 2"
    - chunks
    1/2 c A-P flour
    1/3 c Oil
    1 lg Yellow onion; coarse
    - chopped
    1 md Carrot; coarse chopped
    2 c Fruity red wine
    2 Thyme sprigs

    To a large Dutch oven set over medium-low heat, add the
    olive oil and garlic, and cook until the garlic is
    tender, about 7 minutes (do not brown). Place a small
    sieve over a bowl and drain the garlic, reserving the
    oil. Return the garlic to the pot, add the milk and
    cream, and turn the heat to medium-high. When the liquid
    begins to boil, turn the heat to medium and cook,
    stirring until the cream has reduced slightly and the
    garlic is soft, 10-12 minutes, then remove from the
    heat. Using an immersion or regular blender, pur|-e the
    liquid. With the blender running, gradually add the
    reserved oil and salt and pepper to taste until you have
    a thick sauce. Scrape into a serving bowl or gravy boat,
    cover, and set aside. Clean the Dutch oven and return it
    to the stove.

    In a large bowl, season the beef generously with salt
    and black pepper and toss with the flour. To the empty
    Dutch oven, add the vegetable oil and turn the heat to
    medium-high. When itrCOs hot and shimmering, working in
    batches, add the beef to the pot and cook, turning until
    browned on all sides, 6-8 minutes per batch. Use a
    slotted spoon to transfer the beef to a plate. To the
    empty Dutch oven, add the onion and carrot and cook,
    stirring frequently, until lightly browned, about 6
    minutes. Stir in the wine and thyme and cook, stirring
    occasionally, until the wine reduces by half, about 10
    minutes. Return the beef to the liquid and add 8 cups of
    water. When the water boils, turn the heat to medium-low
    and cook, stirring occasionally, until the beef is very
    tender, about 3 hours.

    To serve, microwave the sauce on 50 percent power until
    hot, about 4 minutes. Ladle the stew into bowls and pass
    the garlic sauce on the side.

    By: Juan Pablo Mellado

    Yield: serves 4-6

    RECIPE FROM: https://www.saveur.com

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