Casa M Beef Stew.
Sear beef hard in bacon fat, caramelize your vegetables, then let low heat and Casa M spices do the heavy lifting
Sear beef hard in bacon fat, caramelize your vegetables, then let low heat and Casa M spices do the heavy lifting
Ingredients
FOR THE STEW
- 3 ounces bacon
- 1 Tablespoon olive oil
- 3 pounds lean stewing beef, cut into 2-inch cubes
- 8 ounces carrot, sliced
- 1 onion, sliced
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Cattle Drive®
- 2 Tablespoons flour, all purpose
- 3 cups red wine
- 3 cups beef stock
- 1 Tablespoon tomato paste
- 4 cloves garlic, minced
- 1 bay leaf, crumbled
PULLING IT ALL TOGETHER
- 24 pearl onions, brown-braised in stock
- 1 pound mushrooms, sautéed in butter
Method
-
01
Preheat oven to 450°F
15 minYour oven needs to be screaming hot so the beef gets a hard crust, not a steam bath — this is where flavor starts.
-
02
Cut bacon into lardons and sauté 2-3 min
5 minBrown lightly, remove with slotted spoon.
-
03
Dry beef and sauté in batches until browned
12 minReheat fat until almost smoking before adding beef.
-
04
Brown sliced vegetables in same fat
6 minPour out fat after browning.
-
05
Return beef and bacon, toss with seasonings and flour
3 minWork the Casa M blend and flour into every piece so it coats even, then let it sit in the pan another minute to seal that spice crust.
-
06
Roast uncovered at 450°F for 8 min total
8 minToss meat after 4 minutes, return for 4 more.
-
07
Lower oven to 325°F
2 minDrop the temp now so the stew braises gentle instead of boiling — low and slow is what breaks down the meat right.
-
08
Add wine, stock, tomato paste, garlic, bay leaf and bring to simmer
5 minLiquid should barely cover meat.
-
09
Braise covered at 325°F for 2.5-3 hours
2h 45mMeat is done when fork pierces easily.
-
10
Prepare onions and mushrooms
20 minCan be done while beef cooks.
-
11
Add cooked onions and mushrooms, skim fat, serve
5 minSkim that fat cap off the top, fold in your vegetables so they don't fall apart, and taste before you serve — you might need a pinch more salt.
From Mike's Notebook
Don't skip the 450°F sear—it drives moisture out of the beef so browning actually happens.
Pour off the fat after browning vegetables; you don't want grease competing with the braise liquid.
Skim the fat off the finished stew before serving—it's where the bitter flavors hide.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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