FALL
There is nothing as satisfying on a cold night as a hearty beef stew. This recipe makes a big batch—freeze half for another night.
Serves 8–10
3 strips bacon, sliced
5 tablespoons olive oil, divided
1 pound cremini or button mushrooms, thinly sliced
2½ pounds beef chuck, trimmed and cut into 1-inch chunks
⅓ cup all-purpose flour
Salt and black pepper
1 cup red wine, divided
3 large carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves, chopped
1 can (14¾ ounces) beef broth
1 can (28 ounces) whole plum tomatoes with juices
8 ounces egg noodles
Butter, for serving
1. In a Dutch oven or a large ovenproof saucepan, cook bacon until crisp, stirring. Transfer to a large, shallow bowl; crumble. Add 1 tablespoon of the oil to drippings in the pan over medium-low heat. Cook mushrooms 10 minutes, until softened, stirring often. Using a slotted spoon, remove mushrooms to a bowl, retaining fat in the pot. Add 1 tablespoon oil to pan; increase heat to medium-high.
2. In a large bowl, toss beef chunks with flour, salt and pepper until coated. Working in 3 batches, add beef to the hot pan, cooking 8 minutes until browned on all sides, but not cooked through. Transfer to the bowl with the bacon. Pour ⅓ cup of the wine into the pan; stirring to scrape up browned bits in the pan. Using pot holders, pick up the pan and add any deglazing juices to the bowl with the browned beef. Repeat the process 2 more times with 1 tablespoon oil and beef, deglazing the pan each time with another ⅓ cup wine.
3. Add remaining tablespoon oil to the pan over medium-low heat. Add carrots, celery and onions; cook 8 minutes, until softened, stirring often. Add garlic and thyme; cook 30 seconds, stirring. Return beef, bacon and juices on the plate to the pot, along with broth and tomatoes. Bring to a simmer; partially cover and cook 2½ to 3 hours, until beef is very tender, stirring occasionally and adding water to pot as needed. Stir mushrooms into pot in the last 5 minutes of cooking.
4. About 20 minutes before the stew is done, cook noodles according to package directions. Drain and toss with butter. Serve the stew over the noodles.
TIP: You can often buy beef chuck already cut and labeled “Beef for Stew.” Check to make sure these chunks are the correct size—you may have to cut them further.