Beef stew

~Even though it’s “Spring”, here in the Northwest, the wind is howling and temperatures are at times 60 some odd degrees at best. Time for something warm with rib-sticking heartiness. Beef stew is not a dish I grew up with, but it is something that I crave from time to time. This is not exactly a traditional beef stew; it's simply based on my instincts of what would taste good. You may notice that the ingredient list is similar to that of Pasta Bolognese. That’s on purpose =) I love those flavors but wanted something more beefy and with potatoes.  

Ingredients

2 ½ lbs beef chuck

6oz bacon- diced

½ fennel bulb- diced

3 celery stalks- diced

½ onion- diced

1 leek- diced

4 large Yukon potatoes- peeled and cubed

3 large carrots- peeled and diced

2 garlic cloves- minced

3oz tomato paste

14.5oz fire roasted tomatoes

16oz beef broth

½ cup chardonnay

2 bay leaves

Salt

2 tsp sugar

baking soda

cilantro (optional for garnish)

Directions:

1. Cut beef into 1” cubes. Douse liberally with baking soda and massage into beef. Set aside for 10min and then thoroughly rinse with cold water. Make sure to rinse off ALL baking soda. Drain rinsed beef in colander and pat dry. Season with salt.
2. Using a large flat bottom pot, grease surface with bacon. Set on medium high heat.
3. Sear all beef cubes in batches, remove from pot, and set aside.
4. Reduce to medium heat. Add bacon to pot. Once bacon becomes translucent, add fennel, celery, leek, onion, and garlic. Sautee until softened.
5. Move contents of pot to the sides, creating space in the center of pot. Add tomato paste and gently toast for 1min.
6. Add canned tomatoes. Using a wooden spoon, gently scrape up the fond and mix in. Add broth, wine, sugar, and bay leaves.
7. Lower heat to the lowest setting and cover. Let contents gently simmer for 45min.
8. Move contents of pot over to one side as much as possible. Pour in potatoes and carrots. Try to move potatoes and carrots under the beef as much as possible. Cover and simmer for another hour.
9. Taste and season with more salt if necessary.
10. Serve with warm bread, polenta, or pasta.