Pot O’ Gold Stew

IT IS THE BEST DAMN STEW YOU COULD EVER HAVE!

Gosh its rib sticking good. From the most bizarre source… (Maxim Magazine…)

We turn the humble stew into the closest thing to happiness this sorry planet can offer.  Maxim, Jul 2000

Warning: This beef-and-vegetable stew is not a one-pot recipe, and it has to cook for around three hours. But the results are well worth it: Searing the meat tenderizes it and seals in the juices; roasting the vegetables in a separate pan brings out their flavors like nobody’s business. When you’re done you’ll have a messy countertop and a sink full of dishes – and the most soul-satisfying stew you ever jammed down your undeserving throat. And that’s a promise.

INGREDIENTS

The Beef

	3 Tbsp canola oil
	1 cup flour
	Salt and pepper for seasoning
	21/2 lbs beef chuck, cubed
	3 cloves garlic, finely chopped
	2 cups dry red wine
	1 14 oz can beef stock
	1/4 cup loosely packed parsley leaves
	1 bay leaf

The Vegetables

	2 cups carrots, cut into 1 in. cubes
	3 large potatoes, cut into 1 in. cubes
	11/2 cups diced onion
	4 cloves garlic, finely chopped
	Salt and freshly ground pepper
	11/2 Tbsp canola oil

The Remaining Ingredients

	3 slices bacon, chopped
	1 cup chopped onion
	1 heaping Tbsp tomato paste
	2 Tbsp butter
	1 lb mushrooms, quartered
	Salt and freshly ground pepper for seasoning
	1/4 cup heavy cream
	2 Tbsp flour

INSTRUCTIONS

 Stage 1: The beef

Preheat oven to 325°F. Heat the canola oil in an ovenproof pot on stove over moderate heat. Blend flour, salt, and pepper, and lightly coat beef cubes. Brown a handful of coated beef cubes on all sides in pot; set cubes aside; repeat until all cubes are browned. Put browned cubes in a stockpot, add garlic, and cook 1 minute. Add wine, stock, parsley leaves, and bay leaf. Remove pot from heat, cover, and bake in oven 2 hours.

Stage 2: The vegetables

Combine all vegetables, salt, and oil in a large bowl; pour into a shallow roasting pan. Roast in oven alongside beef 11/2-2 hours, until vegetables are tender.

Stage 3: The sautéing

Over moderate heat, sauté bacon in a dry skillet until crisp; remove with slotted spoon and set aside. Sauté onion 5 minutes, add sautéed bacon and tomato paste, and cook, stirring, 2 minutes.

 Stage 4: Puttin’ it all together

When the beef’s done, stir in the bacon mixture, re-cover, and roast 30 minutes. Melt butter and sauté mushrooms until browned; add salt and pepper. Remove beef and veggies from oven and set aside. Mix 3/4 cup liquid from the beef with heavy cream; whisk in flour and stir mixture into stockpot. Blend in mushrooms and veggies and you got stew. Serves four lumberjacks.