Beef Stew - Chef Nick Boland
Beef Stew
6 ½ lbs Beef, cubed into 1/2 inch pieces
6 ounces oil
1 ¾ lbs potatoes, washed, peeled, ½ inch dice
1 ¾ lbs onions, peeled, diced ¾ inch
4 sprigs thyme fresh
2 lbs tomatoes, concasse or can
3 qt brown sauce
1 lb carrots, washed, peeled, diced into 1/2 inch
1 lb celery, washed, peeled, diced into 1/2 inch
6 ounces frozen peas
6 ounces mushrooms, sliced
2 ounces clarified butter
to taste salt and pepper
2 ounces parsley (volume)
1. In a saucepan, place the potatoes in cold, salted water. Cook until tender. (not mush) Drain and rinse in cold water.
2. Heat oil in a braising pan. Sear the meat to golden brown on all sides. Remove and reserve the meat, drain excess fat from the pan, leaving only enough to sauté vegetables.
3. In the same pan used for the meat, sauté the onions until translucent. Add the carrots and celery and sauté for 4 minutes.
4. Add the tomatoes, brown sauce, and thyme. Bring to a boil and skim as needed.
5. Return the meat to the pan and cook until fork tender.
6. Add the potatoes and simmer for an additional 10 minutes.
7. Skim the grease from the stew and season with salt and pepper.
8. Heat the butter in a sauté pan. Saute the mushrooms for 2 minutes. Add the peas and heat thoroughly.
9. Garnish with the parsley at time of service.
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