I love when the air starts to get a little chilly, the leaves always stay the same because I live in L.A. but things definitely start to change around here for the fall season. Everyone is reminded of their home towns and those comfort food meals fill our heads. One meal in particular is beef stew. This classic meal takes me way back. Back to my hometown Mentor, OH. Fall in Ohio is amazing. The leaves are changing, there is a chill in the air and the smell of burning leaves fills the air.
During this time of year my Mom would bust out the slow cooker and make her famous pot roast. I cannot make pot roast this way. Since then my sister who was already very talented in the kitchen when to culinary school and we have debated the best way to improve this dish. Finally in 2012 we have decided on the perfect recipe and believe me, it’s amazing.
2 pds beef, cubed
2 celery stalks, chopped
2 carrots, chopped
2-4 qts.beef stock
some red wine
favorite seasons, I like thyme, basil, oregano
Salt and pepper
1. in a large stock pot add oil and heat until almost smoking.
Generously salt and pepper beef and brown in the pan.
2. remove the beef from the pan. Add onion and sweat for about 5 minutes.
3. Return beef to the pot. Cover beef with stock until just covered. Add your herbs. Bring to a boil. let simmer for two hours. Continuously add beef stock. The stock will start to evaporate you need to keep the beef completely covered.
4. Add carrots, celery, and potatoes. Add a splash of red wine. Cook for another hour. Keep an eye on the level of your stock. It will continue to evaporate.
5. Remove from heat and let set until cool enough to eat.
You will have the most intense flavorful beef stew you have ever tasted. The stock is so concentrated and soaks into the mean and vegetables. This is how you get extremely tender meat.