With the cold at its pinnacle here in Hong Kong I’ve began my gauntlet of winter foods. Hopefully I can satisfy a years worth of cravings into a month….maybe two if we’re lucky. Beef stew is one of the healthier options on my cold weather favorites list and as it’s the start of a new year I figured I would start with that with everyone’s resolutions still intact. This recipe was made with my one year old in mind so ingredients are all cut into bite size pieces BEFORE cooking as to reduce cooking time as well as fussy time at the table. If your kid is anything like mine, once he sees the food he needs it in his stomach immediately, you’ll appreciate this. Otherwise I’d suggest having chunkier beef & veggies and doubling the oven time to get a fuller flavor.
10oz Beef Butt (Rump) cut into 1/4in cubes
1 medium onion cut into 1/4in cubes
1/2 pack baby carrots cut into 1/4in cubes
2 baby red bliss potatoes cut into 1/4in cubes
10 cherry tomatoes quartered
1 clove garlic sliced
1 bay leaf
1/2 cup red wine
1/2 cup beef broth
Vegetable oil, salt, pepper, and flour as needed
1. Pour yourself a glass of wine and take a sip. You should always cook with wine you’re willing to drink and cooking should be fun so let’s loosen up a bit!
2. Heat the oil in an oven safe pot. Place the beef cubes in a bowl and season with salt and pepper. Toss the seasoned beef in as little flour as it takes to just dust the beef.
3. Add the beef to the hot oil and cook until nicely browned.
4. Remove the beef and toss in the onions. As the onions release their water make sure to use it to loosen up the beefy goodness stuck to the pan before it burns on the bottom.
5. Add the garlic and cook until the onions are just soft.
6. Add the tomatoes and bay leaf. Stir just until combined.
7. Deglaze the pan with the red wine.
8. Add everything else to the pot and bring to a simmer.
9. Once simmering cover the pot and pop it into a 350 degree oven for about 45 minutes. Check it at 30 minutes. If dry add just enough beef stock to loosen it up but not too wet!
I like to let it cool, pop it in the fridge overnight and heat it back up on the stove SLOWLY for dinner the next day.