Bistro-Style Beef Stew with Red Wine, Smoked Paprika and Orange Zest
On a recent excursion to Williams-Sonoma, I discovered some lovely braising bases that piqued my interest. I wanted to make a hearty beef stew and thought the Beef Stew Braising base would be a perfect starter for my masterpiece. This hearty blend of ripe tomatoes, fire-roasted red peppers and premium dark beer has a rich, complex flavor and is a great base for the beef stew with your own additions. I simply added some crispy bacon, sauteed shallots and garlic, chunks of potato, carrots and beef. I then added some additional flavor by stirring in some hearty red wine, a sprinkle of orange zest and smoked paprika, along with some herbes de provence and fresh thyme.
The orange zest gives the stew a hint of bright flavor, and goes well with the smoky paprika, red wine and shallots. I also added a sprinkling of Awake-a-Steak seasoning – a robust blend of gourmet spices and fresh roasted coffee. The result? A rich, hearty, deliciously slow-cooked pot of goodness – perfect for a chilly Winter day. Just let all the ingredients braise in the pot in the oven to release the savory layers of flavor into a thick beefy stew that is sure to warm your toes. Serve the stew in large soup bowls along with crusty French bread to mop up the sauce, complemented by a big glass of red wine (Cotes du Rhone or Cotes de Provence are a perfect match and also used in the stew). Now this is what I call comfort food – Enjoy!
Ingredients
1 – 4 lb boneless beef chuck roast, cut into 1 1/2-2 inch pieces 3 tbsp vegetable oil or olive oil 5-6 slices thick-cut hickory smoked bacon Kosher salt and fresh ground black pepper 4 large shallots, quartered 3 cloves garlic, finely chopped 6 Yukon Gold potatoes, cut into large chunks 4 large carrots, cut into 1-2 inch chunks 1 8.5 oz jar Williams-Sonoma Beef Stew Braising Base 1 cup red wine (Cotes du Rhone) 1/2 cup water 2 tbsp tomato paste 4-6 strips of orange zest 1 tsp smoked paprika 1/2 tbsp Awake-a-Steak Seasoning (Instant Gourmet) 2 tsp herbes de Provence 1-2 tbsp dried fines herbes (or fresh chopped chervil, tarragon, parsley and chives), for garnish 5-6 springs fresh thyme, for garnish
Preparation
Place a rack in the lower position of the oven and preheat to 350 degrees. Preheat a large saute pan and get a Dutch oven prepared to cook the stew.
Carve the roast into 1 1/2-2 inch chunks, trimming any large, visible pieces of fat. Place the beef chunks in a large baking sheet lined with paper towels and season with salt and pepper.
Peel and cut the potatoes and carrots into 1 1/2 to 2 inch chunks.
Peel and quarter the shallots and chop the garlic cloves. Shave 4-6 strips of orange peel with a peeler, slice into finer strips if desired.
Fry the bacon slices until crisp and drain on paper towels, set aside until cooled. Chop or crumble into 1/2 inch pieces.
In the same saute pan, saute the shallots in 2 tbsp bacon drippings over medium-high heat until they begin to soften, about 1 minute. Add the minced garlic along with some salt and pepper, and saute for 1 minute. With a slotted spoon, removed shallots and garlic and set aside with the bacon.
Add 1 tbsp of oil to the pan and saute the beef in a single layer in batches, being careful not to crowd or overcook, approximately 10 minutes per batch, until beef is browned on all sides. Add additional oil as necessary in between batches. When all beef is sauteed, transfer to a large Dutch oven.
Add the bacon, shallots and garlic, orange zest, herbs and spices to the Dutch oven with the beef.
Add the carrots and potatoes and stir together.
Add the tomato paste, red wine, water and Beef Stew Braising Base to the pot and stir all ingredients together and bring to a simmer.
Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until beef is fork-tender for about 3 hours.
Stir the stew after about an hour, and then again after 2 hours, recovering the pot with the aluminum foil and lid.
Check the stew for desired consistency: if the stew is too thick, add an additional 1/4 cup of water to the last 15 minutes of cooking. If the stew seems too thin, make a slurry of flour and water and whisk into the stew for thickening. Season the finished stew with additional salt and pepper to taste.
Garnish with a sprinkle of fines herbes and sprigs of thyme. Enjoy with a loaf of crusty French bread and a big glass of hearty red wine (Cotes du Rhone). Fantastique!
Serves 8.
Other Beef Stew Recipes you may enjoy:
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