Secret Ingredient Red meat Stew

recipe image

  • Prep time
  • Cook time
    3 hours 20 minutes
  • Serves
    8 to 10
Creator Notes

I created this recipe for a dinner event I was co-web web hosting with my sister. I took a form of steps to manufacture the stew as delightful as humanly doubtless. These steps included: fastidiously browning the meat; along with immense proportions of veggies, along with mushrooms and leeks; and stirring in a surprise ingredient: anchovies. The outcome used to be delicious, and I served it over buttery, parslied orzo and accompanied by crusty bread. —Cara Eisenpress

Take a look at Kitchen Notes

When the temperatures fall, every so often all you crave is a gargantuan bowl of purple meat stew, and this recipe most for hurry hits the gap. This delightful, rich stew will most seemingly be named after one secret ingredient, however it surely’s thanks to a advanced combine of parts that it succeeds so smartly. Tomatoes and tomato paste give it a sunny sweetness, finely chopped veggies lend loads texture, and purple wine and vinegar brighten all the pieces up. Anchovies, the “secret ingredient,” are briny and buttery, giving the sauce a delicate, advanced produce. The hit of umami actually brings the flavour of this stew over the head. You wouldn’t employ anchovies on a celebrated foundation, however this stew will persuade you otherwise. We also counsel the utilization of purple meat with beneficiant marbling for the preferrred outcomes.

Along with the key ingredient, the stew is chock-paunchy of leeks, onions, carrots, celery, and mushrooms, comfort meals in a bowl. Or not it’s this kind of one-pot wonders that takes a few hours to cook dinner, however the final outcome is smartly worth it. Low and gradual and hands off is what makes this stew so lawful. Many commenters counsel deglazing the pot with cognac, which is a step that ended in even extra richness and depth. You also can throw in some potatoes for a heartier dish. Strive with beans or peas too, regardless of you’ve bought readily accessible or wish to dissipate. Even handed one of many preferrred things about making a gargantuan pot of stew is the flexibility, so actually be joyful to acquire inspired by this scandalous recipe and experiment. – A&M —The Editors

  • Take a look at Kitchen-Well-liked

  • Your Finest Red meat Stew
    Contest Winner


  • 5 pounds

    purple meat stewing meat, decrease into 2- to a few-scoot pieces

  • Kosher salt and freshly ground pepper

  • 1/3 cup

    combined olive oil and canola oil

  • 1

    sizable onion, finely chopped

  • 4

    celery ribs, finely chopped

  • 2

    carrots, finely chopped

  • 2

    leeks, washed smartly and thinly sliced

  • 8

    garlic cloves, finely chopped

  • 4 ounces

    white mushrooms, roughly chopped

  • 1/4 cup

    tomato paste

  • 2


  • 1 cup

    purple wine

  • 1 cup

    canned total tomatoes with juices

  • 1/2 cup

    purple wine vinegar

  • 3 cups

    (or extra) selfmade or store-provided purple meat broth

  • 3

    bay leaves

  • 3/4 teaspoon

    dried thyme

  • 1/3 cup

    chopped parsley

  1. Season the purple meat with salt and pepper on each side. In a 5- to 6-quart Dutch oven or sizable pot over high heat, brown the meat in batches, along with extra oil as wanted. Switch to a plate.
  2. Decrease the warmth to medium and add the onion, celery, carrots, leeks, garlic, and mushrooms. Cook, stirring every so often, for 5 to 10 minutes, till softened. Dash in the tomato paste and anchovies and cook dinner to melt the anchovies and combine.
  3. Return the purple meat to the pot along with any gathered juices. Add the wine, tomatoes with juice (breaking them up in opposition to the aspect of the pot as you poke), and vinegar and produce to a boil. Add the broth to veil (it’s doubtless you’ll well well possibly want slightly extra than 3 cups). Add the bay leaf and thyme; season with salt and produce to a boil. Simmer over medium-low heat, partly covered, for 2 to a few hours, till the meat is delicate. Let cool to room temperature. Refrigerate.
  4. When cool, wing off the tubby from the head. Reheat over low heat, letting the stew simmer for 30 to Forty five minutes sooner than serving.
  5. Dash in half of the parsley, then garnish with the final parsley.

I’m the founder, editor, and head chef on the weblog Large Girls, Miniature Kitchen (, a put dedicated to easy-to-produce recipes and stories from a quarter-life kitchen. I’m also the author of Within the Miniature Kitchen printed in 2011.

Read Extra

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button