beef recipe, beef stew, beef stock

Chapters

Learn More

I simply love beef stew, especially with mashed potatoes. What makes this recipe so special is the addition of black pitted dark cherries at the end. They add a subtle sweetness to the sauce and their delicate texture creates a delicious sensation as they burst in your mouth. Be sure to use a well trimmed chuck roast and to cook it at least 1½ to 2 hours.

Makes 8 servings

2	cups Port wine, divided
1½	cups dry Porcini mushrooms
1	tbsp. extra virgin olive oil
4	lbs. beef chuck roast (well trimmed & cut into 2 inch cubes)
20	pearl onions
1	tbsp. minced fresh garlic
20	baby carrots (approx. 1½ inches long)
2	cup balsamic vinegar
¼	cup tomato purée
1	tsp. minced fresh thyme
1	tsp. minced fresh rosemary
1	bay leaf
5	cups beef stock
¼	tsp. salt
½	tsp. black pepper
1	cup black pitted cherries
2	tbsps. cornstarch, dissolved in 2 tbsps. water
2	tbsps. chopped parsley

In a saucepan, heat 1 cup Port wine. When hot, add the Porcini mushrooms and let cook at very low heat for 10 to 15 minutes and reserve.

In a large skillet or Dutch oven, heat the olive oil and add as many beef cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little olive oil.

When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the garlic and stir. When the garlic is fragrant (approx. 30 seconds), add the browned beef cubes, the carrots, tomatoes, tomato purée, thyme, rosemary, bay leaf, beef stock, the reserved porcinis and Port wine.

Reduce heat to low, let simmer for 90 minutes, stirring occasionally, until the meat is very tender. Add the black cherries and adjust the seasoning with salt and pepper. Remove the bay leaf. Adjust the thickness with cornstarch and sprinkle freshly chopped parsley.