Beef Stew for a Spoon

Name: Beef Stew for a Spoon
Yield: Makes 15 cups (3.75 l) with potatoes; 4 to 6 main-course servings; Makes 14 cups (3.5 l) without potatoes; 10 first-course servings
Cuisine: American
Ingredients: 2 cups (500 ml) Beef Stock or, in England beef stock, imported beef or meat stock; 3 sprigs fresh oregano (or ¼ teaspoon dried); 1 large shiitake mushroom, stemmed, wiped clean, and cut into 1-inch (2.5-cm) pieces; ½ pound (225 g) white mushrooms, stemmed, wiped clean, and quartered; 8 medium cloves garlic, smashed and peeled; 2 bay leaves; ½ bunch thyme (or 1½ teaspoons dried); 2¼ pounds peas in the pod, shelled (2 cups), or one 10- ounce (300- g) package frozen baby peas, defrosted in a sieve under warm running water and drained (1⅔ cups); Freshly ground black pepper, to taste; 1 pound (450 g) firm potatoes, peeled and cut into ½-inch (1-cm) dice, optional; 2 tablespoons brandy; ½ pound (225 g) small carrots, peeled, quartered lengthwise, and cut across into 1-inch (2.5-cm) lengths; 2½ pounds (1.1 kg) boneless beef chuck, cut into ½-inch (1-cm) dice; ¼ cup (65 ml) olive oil; ⅓ pound (160 g) pearl onions, blanched for 1 minute, run under cold water, and peeled; ¼ cup (30 g) all-purpose flour; 1 tablespoon confectioners’ sugar; 2 tablespoons kosher salt; 1 tablespoon plus 2 teaspoons if not using potato; 1 cup (250 ml) Chunky Tomato Base, lightly crushed canned tomatoes (not plum) with their juice, or sterile-pack chopped tomatoes; 1½ cups (375 ml) dry red wine

Preparation info

Makes 15 cups 3.75 l ) with potatoes;
4 to 6
main-course servings; Makes 14 cups 3.5 l ) without potatoes; 10 first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is the epitome of why I prefer my stews as soups—lots of savory liquid and relatively little thickening. The confectioners’ sugar may seem odd, but it caramelizes, losing its sweetness as it cooks and adding a lot of color. This makes an ample meal if served as a main course. Smoked salmon or a salad would be a good first course.

Ingredients

¼ cup (30 g) all-purpose flour
1 tablespoon confectioners’ sugar

Americas
United States
Main course
Stew
Starter
Soup

Method

Combine the flour, confectioners’ sugar, and 1 tablespoon salt in a large bowl. Add the beef and toss to coat well.

Heat 2 tablespoons oil in a large wide pot over high heat. Working in batches,