Oven-Braised Beef Stew With Syrah
serves 4-6
Marinating beef in red wine and vegetables, then stewing the meat in the marinade gives this stew a rich depth of flavor. Taking the time to brown the beef deeply makes a big difference in the final dish.
2 pounds beef (chuck or round roast), cut into 2-inch cubes
2 medium carrots, chopped
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bottle syrah (or shiraz)
5-10 black peppercorns
1 bouquet garni (2 sprigs each of thyme, parsley and rosemary, tied loosely together)
salt and pepper
2 tablespoons vegetable oil
3 tablespoons chopped fresh parsley
prep: 10 minutes
total: 6 hours
large bowl
tongs
Dutch oven
1. In a large bowl, combine the beef with the next 6 ingredients (through the bouquet garni). Cover and marinate in the refrigerator for at least 4 hours (up to 24 hours).
2. When you're ready to cook the stew, preheat the oven to 350F and put the rack in the lower position. Using tongs, remove the meat from the marinade, shake the excess liquid from it, and pat it dry. Season it generously with salt and pepper. Reserve the vegetables, bouquet garni and marinade.
3. Heat 2 teaspoons of oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, add the meat to the pan with room between each piece. (You'll need to do this in two batches, adding a little more oil each time.) Leave the meat alone to develop a very dark brown crust on the first side, then turn it and do the same on all sides, 6-8 minutes total. Remove the meat to a plate.
4. Turn the heat down to medium and add another 2 teaspoons oil to the Dutch oven. Add the marinated vegetables and cook, stirring occasionally, until they release their liquids and soften, about 6-8 minutes.
5. Pour the marinade over the vegetables and bring to a simmer. Scrape the bottom of the pan with a wooden spoon to release the brown bits.
6. Add the meat and bouquet garni and cover. Braise in the oven until the meat is very tender but not falling apart, 1 1/2-2 hours. Stir in the parsley before serving.
2. When you're ready to cook the stew, preheat the oven to 350F and put the rack in the lower position. Using tongs, remove the meat from the marinade, shake the excess liquid from it, and pat it dry. Season it generously with salt and pepper. Reserve the vegetables, bouquet garni and marinade.
3. Heat 2 teaspoons of oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, add the meat to the pan with room between each piece. (You'll need to do this in two batches, adding a little more oil each time.) Leave the meat alone to develop a very dark brown crust on the first side, then turn it and do the same on all sides, 6-8 minutes total. Remove the meat to a plate.
4. Turn the heat down to medium and add another 2 teaspoons oil to the Dutch oven. Add the marinated vegetables and cook, stirring occasionally, until they release their liquids and soften, about 6-8 minutes.
5. Pour the marinade over the vegetables and bring to a simmer. Scrape the bottom of the pan with a wooden spoon to release the brown bits.
6. Add the meat and bouquet garni and cover. Braise in the oven until the meat is very tender but not falling apart, 1 1/2-2 hours. Stir in the parsley before serving.
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