beef stew recipes are for beef chuck (from the shoulder) and vegetable stew, but you could easily substitute veal, pork, or chicken. Because stewing tenderizes tough pieces of meat, you can save a buck by purchasing less expensive cuts from the rump, shoulder, and legs.
Remember, all meat is essentially muscle and those muscles less used by the animal will be more tender but typically less flavorful. Meat from the more exercised muscles will be tough but have more flavor. So it’s important to use the proper cooking technique with the specific cut of meat.
This is an easy recipe to prepare but involves a lot of prep time. It’s best to get all the ingredients ready before you start. The French call this ” “(MEEZ ahn plahs) or “everything in its place.” This is how professional chefs do it and I suggest you incorporate it into your cooking practice.
This recipe also calls for wine and I suggest you use decent one. Remember, “never cook with a wine you wouldn’t drink!”
Cooking Techniques – Saute & Braise
Serves at least 6.
Lot’s of prep work so get busy and do it before you even think of starting this recipe. The more you prep before starting the actual cooking, the easier everything else goes. Nothing is worse than starting a recipe and having to stop everything to peel and chop an onion. Start by cutting the beef chuck into 1-inch cubes. Next chop the onions.
The leeks must be well rinsed before using so you can wash them first and then chop or chop and wash. Makes no difference except you want to be sure to get rid of all and any of the sand that is common with leeks. When chopping, use all of the white part and about an inch or two of the green.
Peel the carrots and cut them into 1 1/2 inch julienne. Peel the turnips and cut into pieces. Have your beef stock and wine ready to go. Finely chop the fresh rosemary and parsley.
The pearl onions will need to be peeled. It’s a pain in the but job but someone has to do it. Prepare the pearl onions by boiling them for 5 minutes, rinse, drain, and peel. Reserve them with the rest of the vegetables.
Slice your mushrooms, quarter the potatoes and finish by mincing the garlic.
This is great with some French bread and a bottle of Burgundy wine especially on one of these cold nights.