This is late…I made this for New Year’s Eve to ring in 2022. The holidays in California are always a bit anticlimactic for me - there’s no snow, it’s never *that* cold (even if people are wearing ankle length down coats in 60 degree weather), and the sound of Salvation Army bells doesn’t greet you on every corner. This holiday seemed even less exciting - we had just gotten the news that my daughter won’t be getting vaxxed any time soon and with the Omicron variant looming, we’re retreating back into the cocoon we call home. Seemed like the perfect occasion to make warm, comforting food then procrastinate writing it up!
Beef stew, of any kind, is ultra comforting. This is a luxe version of stew - short ribs and lots of veggies combined with flavorful alcohol and served over blue cheese polenta. Plus, it’s Ina - how could it be a bad choice?
Ingredients:
5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks [I used boneless short ribs and stand by that choice - more meat, less fuss]
"Good" olive oil [Oh Ina…]
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves) [I did about 10 cloves]
1 (750-milliliter) bottle dry red wine
4 cups beef stock
1 cup canned crushed tomatoes
1 (11.2-ounce) bottle Guinness stout [We only found extra stout Guinness so I did 8oz]
6 sprigs fresh thyme, tied with kitchen string [I was too lazy to get fresh so used ~2 tsp dried]
Preheat the oven to 425 degrees F.
This is pure genius - I hate searing meat in a pan in stages! Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
Meanwhile, prep all the veggies. Remember to give the cut leeks a bath/soak in a bowl of water so whatever sand/dirt that's in the layers falls out. Then, heat 1/4 cup olive oil in a large (12-inch) Dutch oven over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender. Make polenta, if desired [I made the polenta according to the package instructions, then added about 1/4 c. of heavy cream, 2TB of butter, and 4oz of Point Reyes blue cheese with salt and pepper. If you want a recipe, I've linked a similar one below].
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side [Or, over delicious blue cheese polenta].
This is without a doubt the most flavorful beef stew I've ever made. The layers of flavor from the veggies, the wine, and the Guinness meld really well. The polenta was an amazing foil to the richness of the stew. Leftovers were spectacular and I ate it for 3 days without complaint. It may not be the most photogenic meal, but I would definitely make this again...and again.
Rating: Superb
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