Eye for a Recipe

This is a classic beef stew recipe from Family Meals, written by Canadian chef Michael Smith. I’m not sure about making it on a weeknight, as it benefits from at least two hours of simmering, but it’s perfect for supper on a chilly November Saturday or Sunday. And it’s even better the next day. I added scallions, fresh herbs, and peas to the basic recipe.

Avoiding Additives and Preservatives

Look for tomatoes with no additives, such as Unico or Blue Menu brands. I used a wine with a sulfite level of fewer than 10 parts per million and Imagine organic chicken stock. If you add chickpeas, bacon or cheese, make sure they don’t contain colour, additives, or nitrites.

Brown the beef well

Simmer the stew for a couple of hours; if there is too much liquid, simmer with the lid off

Weeknight or Weekend Beef Stew

Ingredients:

For the classic weeknight stew:

2 pounds (900 g) of cubed stewing beef

2 tablespoons (30 ml) of vegetable oil

2 onions, chopped

2 carrots, chopped

2 celery ribs, chopped

2 potatoes (or 2 or 3 parsnips or 2 sweet potatoes or a turnip), chopped

A 28-ounce (796 ml) can of whole, diced, crushed or pureed tomatoes

1 bottle of big, beefy red wine (pour some for the grown-ups first!)

4 cups (1L) of beef broth or plain water

2 bay leaves

1 tablespoon (15 ml) of sea salt

Lots of freshly ground pepper

Weekend finishing flourishes- choose 1 or 2 or all

4 green onions, thinly sliced

Leaves from 1 bunch of fresh thyme, sage, tarragon or rosemary, minced

1 to 2 cups (250 to 500 ml) of frozen green peas

1 bunch of asparagus, trimmed and chopped

A 14-ounce (398 ml) can of chickpeas, drained and rinsed

8 slices of bacon, cooked crisp and crumbled

1 wheel (5.2 ounces/150 g) of your favourite Boursin cheese, crumbled

Preparation:

Heat your largest, heaviest pot over medium-high heat while you gently dry the beef on a few paper towels. Splash a pool of oil into the pot, swirling and covering the bottom with a thin film. Using tongs, carefully add a single sizzling layer of beef without crowding the pan. This is your only shot at adding the rich, deep flavours that can only come from respectfully browned meat. Listen to the heat. A simmering pan means nothing. Sizzle is the sound of flavour. Too loud, though, and a sizzling pan becomes a smoking-burning pan. When the beef is deeply browned all over, transfer it to a plate. Repeat with the rest of the beef, 10 to 15 minutes in total. Pour off any excess oil, leaving behind any browned bits of goodness.

Add the onions, carrots, celery, potatoes, tomatoes, wine, broth, bay leaves, salt and pepper. Return all the beef to the pot. Stirring frequently, bring to a furious full boil, then immediately reduce the heat to a slow, steady simmer. Cover tightly and very gently simmer for at least an hour, another if you can, stirring now and then, patiently tenderizing the meat, releasing the richness and building deep beefy flavour. Serves 4 to 6.

From Family Meals by Michael Smith

This delicious beef stew from the February 2014 issue of Canadian Living has a Moroccan twist, thanks to the fragrant spices and addition of prunes and apricots. It would be great for a pot luck dinner or a casual supper, and it tastes even better the next day! Serve with couscous or crusty bread.

Avoiding Additives and Preservatives

Check you spices to make sure they don’t contain colour or anti-caking agents. I have not been able to find an all-natural beef stock, so I used Imagine brand organic chicken stock and it worked fine. I used wine from Frogpond Farm that had no sulfites added. Lea and Perrins Worcestershire sauce is all-natural. Dried fruits often contain sulfites to preserve colour, so check the label carefully.

Onion and celery flavour the stew

Toss beef with salt and pepper before browning

Brown the beef well

Simmer the stew for 1.5 hours

Sweet and sour beef stew with prunes and apricots

Ingredients:

1 tbsp (15 ml) vegetable oil

2 onions, thinly sliced

2 ribs celery, thinly sliced

1.35 kg stewing beef cubes

½ tsp (2 ml) each salt and pepper

2 cloves garlic, minced

2 tsp (10 ml) ground ginger

½ tsp (2 ml) each cinnamon, and ground allspice

2 bay leaves

3 cups (750 ml) sodium-reduced beef broth

1 cup (250 ml) dry red wine

1/3 cup (75 ml) cider vinegar

2 tbsp (30 ml) packed brown sugar

2 tsp (10 ml) Worcestershire sauce

4 carrots, chopped

2 white turnips, peeled and cubed

½ cup (125 ml) pitted prunes, chopped

½ cup (125 ml) dried apricots, chopped

2 tbsp (30 ml) all-purpose flour

2 tbsp (30 ml) cold water

Preparation:

In large Dutch oven or heavy-bottomed saucepan, heat 1 tsp (5 ml) of the oil over medium heat; cook onions and celery, stirring occasionally, until softened, about 7 minutes. Scrape into bowl.
Toss together beef, salt and pepper. Add remaining oil to pan; heat over medium high heat. Cook beef, in batches and stirring occasionally, until browned, about 6 minutes.

Stir in garlic; cook, stirring, until fragrant, about 1 minute. Add onion mixture, ginger, cinnamon, allspice and bay leaves; cook, stirring, for 1 minute. Stir in broth, wine, vinegar, brown sugar and Worcestershire sauce; bring to boil. Reduce heat, cover and simmer for 1-½ hours.

Stir in carrots, turnips, prunes and apricots; cook, stirring occasionally, until turnips are tender, about 45 minutes. Discard bay leaves.

Whisk flour with cold water; whisk into stew. Simmer until slightly thickened, about 10 minutes. Serves 10. To make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.

From the February 2014 issue of Canadian Living