You can skip the cheese course. There is no need for a dessert. This stew recipe is perfect for cold nights.
It’s SPRING, but the rainy spells in the Northeast and the snow in L.A. made me think we still have one more slow-cook hurrah before we pack our socks.
It’s a surprise that I would sell an old-school stew at an early-spring party. But a friend recently served one with a baguette, wine, and a simple meal. It was a confident meal. There was no cheese plate, appetizer, or dessert—good friends and a meal that made everyone feel welcome.
It was the reason I felt that way. My Grandfather Bill would take me to dinner every Sunday as a kid. Bill was a great cook and a perfect match for Robert Mitchum. He kept his comb, cash, and baking pans in his pocket. When we arrived, he always had a beer on the table. The host is the reason for making a stew. It’s easy to prepare. Sauté the onions and aromatics in a large pot. Add the stock to slow-cook the meat. Take a load off the heart while it simmers. Then add the vegetables during the home stretch.
My childhood palate would have been horrified to see the addition of dates to this recipe. But they melt down and are a delicious counterpoint to the salty elements. Use well-marbled stew meat and a full-bodied wine you would enjoy. Although Billy Boy may have been apprehensive about the final dollop of crème fraiche, I believe it brings the dish to today.
Socks-On, Old-School Spring Stew
Chickpea flour can be used in place of all purposes to make this gluten-free.
TOTAL TIME3 hours
Ingredients
1/4 cup all-purpose flour
Two teaspoons of kosher Salt
Freshly ground black pepper
1 lb beef stew meat cut into 1-inch cubes
1/3 cup extra-virgin Olive Oil
One finely chopped yellow onion
Two bay leaves
Two tablespoons of fresh thyme leaves plus additional garnish
1 cup red wine
Two tablespoons of red-wine vinegar
1-quart beef stock
1/2 cup water
Two tablespoons Worcestershire sauce
3 Medjool dates, pitted, chopped, or two tablespoons brown Sugar
1/2 lb butternut squash cut into 1-inch cubes
1 1/2 lb Yukon Gold potatoes cut into 1-inch cubes
Creme fraiche for serving (optional).
Directions
Combine flour, Salt, and a few good pinches of pepper in a bowl. Mix in the beef and coat.
Over medium heat, heat oil in a large Dutch oven. Turn half of the beef and cook until golden brown on all sides. This should take about 5-7 minutes. Transfer the browned beef to another bowl. Repeat with remaining beef. Set aside.
Add the onions, bay leaves, and thyme to a Dutch oven. You may also add a little oil if necessary. Turn heat down to medium-low and cook for 5 minutes.
Pour wine and vinegar into the pot to deglaze it. Scrape the bottom with a spoon. Allow the liquid to reduce slightly over low heat for 5 minutes. Add the beef stock and Worcestershire sauce. Reduce heat to medium, cover, and simmer for about 1 1/2 hours. Stir frequently, skimming off any excess fat as necessary.
Cover the pot with squash and potatoes and let it simmer for 30-40 minutes. If the pool seems dry, add some beef stock or more water—season with Salt and pepper to taste. Add a little creme fraiche to the bowl and garnish with thyme.
