Clint
TVWBB Olympian
I wanted to do this outside but the inversion (cold weather / smog / air quality) let me know that outside cooking wasn't an option.
Americas Test Kitchen put up a video of this recipe on FB so I saved the link but the link stopped working. I had the exact same recipe in one of their cookbooks - the 2015 version anyway - it's up to 2017 now.
I made a few substitutions - instead of red wine I used 16oz Pale Ale, I had to use sage in place of thyme. I used a little more (2-3x) tomato paste, a little more pearl onions too.
brown the beef - I thought this part would be good on the grill
this is 3# chuck roast & five large carrots & an onion - doesn't look like much but it was. I thought it called for chuck roast but after re-reading it, it called for chuck-eye roast, which I did consider. There were 2 small roasts, and one of them I thought was an round or something leaner - it all turned out tender though.
tomato paste / garlic mix, after a little flour - it called for anchovie filets too - which I didn't have.
into the oven
Roxy got all the scraps
Looks done to me:
this is in a gigantic pho bowl - 48-60 oz I think
this recipe is simply called Best Beef Stew in their cookbook - it also called for 2 t gelatin to thicken it, I didn't want to look for any so I just used 1/3 cup of flour instead of 1/4 cup early on to compensate for it.....it worked.
Americas Test Kitchen put up a video of this recipe on FB so I saved the link but the link stopped working. I had the exact same recipe in one of their cookbooks - the 2015 version anyway - it's up to 2017 now.
I made a few substitutions - instead of red wine I used 16oz Pale Ale, I had to use sage in place of thyme. I used a little more (2-3x) tomato paste, a little more pearl onions too.
brown the beef - I thought this part would be good on the grill
this is 3# chuck roast & five large carrots & an onion - doesn't look like much but it was. I thought it called for chuck roast but after re-reading it, it called for chuck-eye roast, which I did consider. There were 2 small roasts, and one of them I thought was an round or something leaner - it all turned out tender though.
tomato paste / garlic mix, after a little flour - it called for anchovie filets too - which I didn't have.
into the oven
Roxy got all the scraps
Looks done to me:
this is in a gigantic pho bowl - 48-60 oz I think
this recipe is simply called Best Beef Stew in their cookbook - it also called for 2 t gelatin to thicken it, I didn't want to look for any so I just used 1/3 cup of flour instead of 1/4 cup early on to compensate for it.....it worked.