Thursday, July 18, 2024
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Recipe for stew

This classic stew recipe is simple but full of flavor. Full of potatoes, carrots, and onions, the slowly simmered beef falls apart wonderfully tender.

If you look at the recipes on either Spicy Southern Cuisine or my other blog Fort Mill SC Living, you know I’m a big fan of Sara Foster’s recipes. She has published 4 cookbooks (I think…, or maybe 5. I’ve lost count).

Her Fresh Every Day: More Great Recipes from Foster’s Market cookbook, which was her second to be published, seems to be the book I cook from most often.

Sara Foster is big on using fresh, local ingredients. Her recipes are often simple and refined at the same time, something that is not easy to achieve.

If you happen to be in the Research Triangle Park area of North Carolina, a trip to one of her restaurants (Foster’s Market) is worth it. There are locations in both Durham and Chapel Hill.

Sara’s recipe for I Can Roast is a staple dish, one she claims she ate every Sunday of her life growing up. It’s simple, healthy, comfort food and makes you want to gather the whole family around the dinner table for an old-fashioned, formal Sunday meal.

The meat becomes so flavorful and tender after hours of roasting in the oven, but the fresh herbs ensure that it continues to taste fresh. With a pound of potatoes, this is an easy one-dish meal.

Best cut of beef for stew

My favorite cut of beef for a pot roast is a beef roast. The fat marbling in a roast adds flavor to the dish and makes the meat extra tender after more than 3 hours of cooking.

Type of wine to use

A dry red wine like Merlot is perfect for stew and adds a lot of depth of flavor. It complements the richness of the beef and adds fruity undertones. A Cabernet Sauvignon is also good for roasting.

Can stew meat be frozen?

Yes! After cooking, allow to cool completely and then place in a freezer bag. Can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in a 350-degree oven.

More stew recipes

  • Preheat the oven to 325 degrees. Season the roast generously on all sides with salt and pepper.
  • Heat oil in a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, 2 to 3 minutes per side. Place the roast on a plate and set aside.
  • Add the onion, 2 carrots, and the fresh herbs to the frying pan. Cook until the vegetables are lightly browned and the onions are soft, stirring frequently, about 3 to 4 minutes.
  • Place the roast back in the Dutch oven. Add the wine and enough stock to almost cover the roast and bring to a boil. Place a lid on the Dutch oven and place it in the oven for 2 hours and 30 minutes.
  • Add the potatoes and remaining carrots to the Dutch oven and place them in the oven for another 40 to 60 minutes. When the meat flakes easily with a fork and the potatoes are tender, cooking is complete.
  • Place the roast on a large serving platter. Remove the herb stems from the roasting pan and skim the fat from the top of the juices. Pour the juice and vegetables over the roast and serve.

Nutritional information is provided as an estimate only and may vary based on the brands of products used. Do not use it for specific dietary requirements.

Calories: 568kcal | Carbohydrates: 21G | Egg white: 46G | Fat: 31G | Saturated fat: 12G | Polyunsaturated fat: 4G | Monounsaturated fat: 16G | Trans fat: 2G | Cholesterol: 156mg | Sodium: 243mg | Potassium: 1319mg | Fiber: 3G | Sugar: 5G | Vitamin A: 10226IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 5mg

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Recipe source: Fresh every day by Sara Foster



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