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Beef Stew

Ingredients

  • 3 cups chicken stock
  • 4 packets unflavored powdered gelatin 30 g
  • 1 tablespoon 15 ml fish sauce
  • 1 tablespoon 15 ml soy sauce
  • 2 tablespoons vegetable oil
  • 2 pounds sirloin steak beef tips
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup all-purpose flour
  • 6 carrots peeled and cut into bite size pieces ( about 1 1/2 cups)
  • 2 medium yellow onions peeled and quartered through the root
  • 1 1/2 cups chopped celery
  • 1 pound baby portobello mushrooms washed and quartered
  • 4 sun dried tomatoes cut into strips
  • 6-8 cloves garlic diced
  • 2 cups dry red wine
  • 1 bouquet garni about 4 sprigs thyme, 3 sprigs rosemary, 6 sage leaves, and 2 bay leafs, tied together with kitchen twine
  • 12 ounces frozen peas thawed

Instructions

  • Minced flat-leaf parsley leaves and tender stems, for garnish
  • In a blender, combine the chicken stock, gelatin, fish sauce and Worcestershire sauce. In a large Dutch oven, heat vegetable oil over medium-high heat until shimmering. Season beef all over with salt, pepper and flour. Add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Remove from heat and set aside.
  • Lower heat to medium; add carrots, onion, celery, mushrooms and garlic to Dutch oven and cook, stirring occasionally, until lightly browned, about 4 minutes.
  • Preheat the oven to 300 degrees. Deglaze the pan with the red wine. Add the meat, sun-dried tomatoes and stock mixture to the Dutch oven. Stir to combine. Add the bouquet garni. Bake covered for about 2 hours or until the liquid has reduced to a gravy consistency. Add the peas and cook for 30 min.
  • Serve over mashed potatoes and garnish with fresh parsley.