Tonight is all about quick and easy. I cook for two, and for convenience sake of being able to have quick and easy nights, I almost always make dinner portions for four and freeze the leftovers. Tonight I decided we would have leftover beef stew. Beef stew is so tasty, especially the next day, all those yummy flavors having married together in beef bliss.
The one thing I do to make it seem as if I slaved all day over a hot stove is to add a few simple, but fresh ingredients. Although, my hubby has no idea what's in the freezer except for his mint-chocolate chip ice cream. I could literally heat up frozen leftovers everyday and he would not have a clue! Hmm... I may be on to something.
But back to "freshening up" my beef stew.
Three simple and quick ingredients I like to add right to the reheated stew are mushrooms, onions, and garlic. More onions and garlic, you say? Aren't there already onions and garlic in the stew? Yes, yes, there are. But nothing smells as good as sauteed onions and garlic. (And again, don't forget we're tricking your hubby into thinking you've been cooking all day, and leading him to say the four most romantic words I've ever heard: "I'll do the dishes.")
And I really enjoy the earthiness mushrooms add to beef stew. I saute cremini (mini portabellas) mushrooms in a little olive oil and butter. DO NOT salt your mushrooms, whatever kind you use, before they are cooked. Mushrooms release water when they cook and salting them draws the water out, not allowing the mushrooms to brown. After you have that nice golden brown to the mushrooms, I add in one shallot or half an onion and let that soften up. Finally, I add one clove of garlic.
Now, from sauteing these ingredients, there are flavorful brown bits on the bottom of the pan. I just add enough beef broth to scrape all those tasty bits up. Once those ingredients are cooked, I add the frozen beef stew and let it heat through. If you find that the stew is a bit too liquidy (yes, that is a technical chef term-ha ha) from the additional beef broth, and just in general from the stew being frozen, you can add in butter and flour mixed together forming a paste.
Now my beef stew does not have potatoes in it because I have found that reheated potatoes in stews become too mushy for my taste. Plus, I like to have the option of what kind of potatoes I can make with the stew. Options are limitless. Mashed, roasted, tater tots, even rice is very tasty. Tonight I decided on making steak fries with rosemary and garlic, enhancing the flavors of the stew even more. I put the fries in the middle of plate and scooped the stew right on top.
Deeelicious!!
Beef Stew
(I am the kind of cook that does not follow recipes except when baking. So please feel free to adapt this recipe to your palette.)
Serves 4
3-4 lbs. boneless beef chuck cut into cubes (I like a lot of meat in my stew)
salt & pepper, to taste
1 large onion or 2 larger sized shallots, chopped
6 carrots, peeled and cut into small chunks
2 1/2 cups approx. of beef broth or stock
2 cups of red wine (preferable Burgundy, but must be a wine you would drink)
2 tablespoons of tomato paste
2 tablespoons of butter
1 - 2 tablespoons of fresh rosemary, chopped
1 bay leaf
2 cups of pearl onions
8 ounces of mushrooms, sliced (cremini's are my choice, but any kind will do)
6 cloves of garlic, minced
2-3 tablespoons of fresh flat-leaf parsley
2 tablespoons softened butter mixed in a small bowl with 2 teaspoons of flour (This is used to thicken the stew so you may or may not need this.)
1. Saute the beef in a dutch oven or large cast iron pan until all sides are browned. Don't crowd the beef or it will steam and not brown properly, so cook it in batches if necessary. Season with salt and pepper after browning. Reserve meat and set aside.
2. Add the butter and one turn around the pan of olive oil to the pan and saute the mushrooms over medium high heat for approximately 10 minutes or until golden brown. Transfer cooked mushrooms with the stew meat.
3. If necessary, add a little more olive oil to the pan and add in onions (season with salt and pepper) and saute until slightly caramelized or light brown in color. Now add in garlic and cook for 1-2 minutes.
4. Add the wine to deglaze the saute pan, then the beef stock, and then whisk in tomato paste, bay leaf, and rosemary. Cook for a couple of minutes and add in meat and mushrooms.
5. Bring to a boil, cover, and simmer for 45 minutes.
6. Add the carrots, pearl onions, and half the chopped parsley and continue cooking until the meat is tender. (approximately 30-45 minutes)
7. In last 10 minutes, depending on how thick you like your stew, now is when you could add the butter/flour mixture to thicken up the stew.
8. Remove bay leaf and taste for seasoning. Add salt and pepper if needed.
