Serves: 6-8
Conversion Chart: Here >>
Chef's Notes:
This is a restaurant favorite.
Ingredients:
5 lbs. boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
3 large carrots, diced
1 large head of celery, diced
2 cups of pearl onions
1 tablespoon minced garlic
1 (750ml) bottle dry red wine
2 bay leaves
1 tablespoon fresh ground pepper
1 tablespoon minced rosemary
1 tablespoon minced thyme
1/2 gallon beef stock or broth
1 can of Dr. Pepper soda
3 lbs. new potatoes cut into quarters
Farmhouse Buttermilk Biscuits with Rosemary and Cheddar: Here >>
Procedure:
Season cubed beef with salt and pepper, and dust with all-purpose flour, coating beef. In a hot Rondeau pot, add oil and then beef. Sear beef on all sides, stirring frequently. Continuing high heat, add red wine and wait until alcohol burns off. Add beef stock, soda, carrots, celery, pearl onions, garlic, bay leaves, fresh
ground pepper, rosemary, and thyme. When all ingredients return to a boil, lower heat to medium and slow cook for 2-3 hours until meat is fork tender. Last, add the quartered potatoes. Cook potatoes in stew, which has now reduced down to a savory broth, for 15 minutes until tender but not disintegrating. The potatoes
will help thicken the stew as well.
Restaurant: Apricots, 1593 Farmington Avenue, Farmington, CT, USA
Recipe Type: Authentic
Submitted By: Chef Lee Perrine
Recipe Author: Chef Lee Perrine
Original Photograph By: Chef Lee Perrine/pictures.dealer.com
Photograph Retouched By: Recipe Spy
Recipe Source: https://pictures.dealer.com/hoffmanauto/45818e5c40463872016f8834c7e99382.pdf
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