16 qt heavy pot (might fit in 12 qt) heavy saute pan 4 qt sauce pan * vegetable oil * 5 - 6 boneless chuck roast, cut into cubes * 4 med-lg onions, cut in half through the root, then in half parallel to the root, then through the root into wedges * 3-4-5 med carrots, peeled, sliced into discs or half moons * 12 cloves garlic, chopped * 2 - 2½ lbs baby mushrooms, trimmed, whole * 1 bottle red wine * 1 - 2 bottles bere * 2 - 4 cups beef stock * ½ bu fresh parsley, cleaned and rough chopped * 3 bay leaves * marjoram * salt * pepper * ½ frozen peas * butter * flour * 3 lg potatoes, peeled, cut into chunks heat oil in saute pan; working in batches, brown meat and remove to pot, leaving juices in the pan; repeat deglaze pan with some wine heat oil, saute carrots; remove to pot if needed, deglaze with more wine heat oil, working in batches, saute onions; remove to pan; in last batch, add garlic heat oil, saute mushrooms, cover and simmer 'til start to give up liquid; remove to pot deglaze with more wine until pan is clean add wine, stock, and beer to cover plus a bit more add parsley, bay leaves, marjoram, salt (GO EASY!), and pepper bring to a boil, skim if necessary, reduce to simmer; cook until meat is tender remove solids, add peas to solids, measure liquid make a roux of 1 T butter + 1 T flour for each cup of liquid; add 3 T each for safety; while roux is cooking, bring liquid to a boil; add at least half the roux to the liquid; whisk; add more roux as needed return solids, mix well, taste; adjust salt & pepper if necessary put potatoes in sauce pan, cover with water, cover, boil 'til just soft; drain, add to stew
Time: about five hours.
Precision: 1.
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