BeerBorg

Winter arrived suddenly this week, first with cold rain and the with gale winds and freezing temps. We had a busy week, and Sweet Jane asked what I wanted to do today. How about a visit to the butcher, put on a beef stew and take a nap? Sounds good. I've read of oven stews, this was the first I tried. Jane says it's my best, but she loves me.
Heat an iron pot on low with oil wiped all over the inside, heat the oven to 275.
Toss 2# stew beef in 1/4 cup of flour and seasoning. (I used a hearty sprinkling of Montreal Steak Seasoning) Put the meat in the pot.
Follow with two quartered sweet potatoes, two quartered red onions, one very large carrot sliced, two bay leaves, 8oz sliced mushrooms, 1/2 teaspoon brown sugar.
Pour one 12oz bottle of coffee porter over all. (Because that's what you have) Cover and put it in the oven. Don't worry that the liquid looks low, the meat will provide more. Check it and stir it every hour, turn it down if it boils. Mine was done in three hours.
I served this over biscuits, it is very good. Should be better tomorrow.
I will make more oven stews. It is so much easier than browning the meat in batches, then sauteing onions etc.

I like leftovers!

Wow. That sounds awesome. And the part that makes it sound awesome is the “served this over biscuits” part!!


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Come by tonight, we're eating the rest of it.
I'll set two extra places. IPA or Dubbel?

John Sand wrote:Come by tonight, we're eating the rest of it. I'll set two extra places.

Ok, but I'll be a little late.

John Sand wrote:IPA or Dubbel?

Why not both?

I watch a cooking show on PBS called Milk Street. Last week they did a stew with lamb like that. They said that browning of stew meat is mostly and American thing.

I love American things, and I know the browning should add flavor. But this was much easier, and really good.

Inkleg wrote:I watch a cooking show on PBS called Milk Street. Last week they did a stew with lamb like that. They said that browning of stew meat is mostly and American thing.

Perhaps, but browning stew meat before stewing adds flavor and keeps the meat from becoming a grayish mess. It helps reduce the fat content of the stew, as well.

I don't make my beef stew in the oven; I use a slow cooker. But I do brown the meat first, using a "sweat and deglaze" technique. Brown the meat in a skillet (I always use my cast iron skillet, which is pretty much my go-to for stove-top cookery). Drain the fat. Add liquid (Burgundy is not a bad idea, but let's be honest; all of us would most likely use beer, and the darker the better) and let it reduce, stirring occasionally. When the liquid is cooked off, and the meat looks burnt (it's not, but it looks it), add more liquid and repeat the process. Do this one more time, and then add the meat to the rest of the stew ingredients. Use a bit more of the liquid to get the residue off the skillet and add that, since you'll want to add a bit of flavorful liquid to the stew anyway. Deep layers of savory goodness!

I'll be making this again tomorrow. It was great last time, I expect the same again. Jane likes extra vegetables, but neither of us felt that it needed any other steps.