Pot Roast

Pot Roast
 
Author: 
Ingredients
  • ¼ cup pure olive oil
  • 3 onions, sliced
  • 1 (3 to 4 pound) top or bottom round beef roast
  • All-purpose flour, for dredging
  • 8 slender carrots, or fatter ones cut in half or quartered
  • 3 ribs celery, cut in half
  • 2½ cups beef broth
  • 1½ cups hearty red wine
  • 5 to 6 sprigs fresh thyme
  • 1 rounded teaspoon freshly ground black pepper
  • Salt to taste
  • 2 tablespoons unsalted butter, at room temperature
  • 2 rounded tablespoons all-purpose flour
Instructions
  1. In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor.
  2. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3½ hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
  3. When the beef is falling apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat. To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.

 

Beef Stew

Beef Stew
 
Author: 
Ingredients
  • ¼ cup extra-virgin olive oil, for frying, plus more to drizzle
  • 3 tablespoons butter
  • 2 cups all-purpose flour
  • 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
  • Sea salt and freshly ground black pepper
  • 1 bottle good quality dry red wine (recommended: Burgundy)
  • 8 fresh thyme sprigs
  • 6 garlic cloves, smashed
  • 3 stalks celery, sliced
  • 1 orange, zest removed in 3 (1-inch) strips
  • ¼ teaspoon ground cloves
  • 2 bay leaves
  • 2½ cups beef stock
  • 9 small new potatoes, scrubbed clean and cut in ½
  • ½ pound carrots, peeled and sliced
  • 2 cups frozen pearl onions, a large handful
  • 1 pound white mushrooms, cut in ½
  • ½ pound garden peas frozen or fresh
  • Fresh flat-leaf parsley, chopped, for garnish
Instructions
  1. Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  2. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
  3. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2½ hours.
  4. After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.