Warm Up With the Chef’s Stew
MSU Corporate Chef Kurt Kwiatkowski is one of the top Chef's at MSU. He called in today with a delicious gourmet recipe for homemade beef stew. Click play below to hear the conversation.
Chef Kurt's Beef Stew
¼ cup olive oil
3# beef chuck shoulder roast, cut into 2-inch pieces (also called boneless chuck roast)
Sea salt and freshly ground black pepper
2 cups carrots, peeled and large dice
2 cups celery, large dice
2 cups onions, large dice
1# fresh crimini or button mushrooms, quartered
2 TBSP tomato paste
6 garlic cloves, smashed
2 tsp dried oregano
2½ cup red wine
2½ cup beef stock
2 bay leaves
3 TBSP fresh thyme
2 TBSP chopped fresh parsley
1 tsp balsamic vinegar
3 TBSP butter
Salt and pepper to taste
Heat up oil in a heavy pot or a dutch oven, while it is heating up cut up beef, and season with salt and pepper,
Don’t over crowd the pot, and brown beef off on multiple sides, usually about 3-5 minutes on a side.
Remove beef from pot, and add carrots, celery, onions, mushrooms, and sauté for 7 minutes. Add tomato paste and garlic, continue to sauté for an additional minute.
De-glaze pot with red wine and make sure to scrape bottom real well with a wooden spoon or a hard spatula to release anything stuck. Add oregano, beef stock, bay leaves, and the reserved meat.
Bring up to a gentle boil, and reduce heat to low and let the stew cook for about 2 hours, stirring every once and awhile and checking meat for tenderness after about 90 minutes.
When meat is nice and tender, add the fresh herbs and vinegar, remove from heat, stir in the butter, taste and then season with salt and pepper as needed.
Chef Kurt just won a big contest for his soup. Click here to read about that.