Easy Beef Stew and Roasted Garlic Mashed Potatoes
ID: 74cbd82a...
A comforting, crowd-pleasing beef stew served over rich, roasted garlic mashed potatoes. This slow-braised recipe uses smart techniques like browning under the broiler and adding unflavored gelatin to build an incredibly rich and glossy sauce without hassle.
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🍳 Cooking Flow
Preheat the roasting pan and brown the seasoned beef chuck chunks under the broiler. → Coat the beef in flour and tomato paste, browning each step briefly under the broiler before adding wine and stock. → Cover tightly with foil and braise the beef and a head of garlic at 275ºF (135ºC) for 4 hours. → Add carrots, celery, and pearl onions, then continue baking covered for another 1-2 hours while boiling and mashing the potatoes with roasted garlic and butter. → Stir bloomed gelatin and balsamic vinegar into the stew, then broil uncovered for 15 minutes to brown the top before serving.
Cooking Steps
Brief Cooking Order
Preheat the roasting pan and brown the seasoned beef chuck chunks under the broiler. → Coat the beef in flour and tomato paste, browning each step briefly under the broiler before adding wine and stock. → Cover tightly with foil and braise the beef and a head of garlic at 275ºF (135ºC) for 4 hours. → Add carrots, celery, and pearl onions, then continue baking covered for another 1-2 hours while boiling and mashing the potatoes with roasted garlic and butter. → Stir bloomed gelatin and balsamic vinegar into the stew, then broil uncovered for 15 minutes to brown the top before serving.
Introduction
A comforting, crowd-pleasing beef stew served over rich, roasted garlic mashed potatoes. This slow-braised recipe uses smart techniques like browning under the broiler and adding unflavored gelatin to build an incredibly rich and glossy sauce without hassle.
Step 1
Preheat the oven and place a deep roasting pan inside under the broiler element to get extremely hot.
Step 2
Trim the thick bands of inter-muscular fat from the beef chuck roast, cut the meat into very large chunks (as they shrink significantly during cooking), season with salt and pepper, and coat lightly with oil.
Step 3
Carefully transfer the meat to the preheated hot roasting pan in a single layer, then place back under the broiler to brown for about 10 minutes.
Step 4
Remove the pan and stir in enough flour (about 1/2 cup) to coat all the meat chunks. Return to the broiler for 5 minutes to brown the flour.
Step 5
Add a few squeezes of tomato paste over the meat and broil for another 3 minutes until slightly caramelized.
Ingredients List
Important Notes
Trimming the large bands of inter-muscular fat before cooking prevents the stew from becoming overly greasy and eliminates the need to skim fat later.
Browning the meat in the oven under the broiler saves stove-top space, minimizes splattering, and allows you to brown a large batch of meat uniformly.
Keep the beef chunks and vegetable pieces quite large as they will shrink significantly and maintain a better texture through the long braising process.
Do not stir the stew aggressively after the beef has softened to avoid breaking the tender chunks into shredded strings.
Adding unflavored gelatin mimicking demi-glace gives the sauce a beautifully glossy, rich, and mouth-coating texture.
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