Wednesday, October 15, 2014

Tomato Wine Bloody Mary Beef Stew


Ingredients:

2 1/2 to 3 pound boneless chuck roast trimmed and cut into roughly 1 inch cubes, according to your taste.
I prefer a whole boneless chuck roast instead of the already cut up supermarket “stew meat”. It doesn’t take much time to cut up your own and the results will just be better. A good chuck roast will have ribbons of fat running through it (marbling) that will cook out and make the meat super tender.
2 medium yellow onions
2 - 4 stalks of celery
2 - 6 cloves of garlic (to taste, I like a lot of garlic)
2 green bell pepper
1- 32 oz bottle of Bloody Mary Mix
A good bloody Mary mix will have all the other seasoning you will need for a nice tasty stew. You want to look for a good blend of tomato juice, Worcestershire sauce, horseradish, and hot sauce. For this recipe, I used Tabasco brand but you can use whichever mix you prefer, or make your own.








1 - 12 oz bottle tomato wine (You can substitute 2 cups dry white wine or 2 cups beef stock)
1 - 2 cups of flour
S&P to taste
about 2 TBS oil (any type of oil will work), enough to coat the bottom of the dutch oven + more as needed

Equipment:
5 ½ quart dutch oven
Tongs for turning the meat
Cutting board and chef’s knife
Bowl to flour the meat


Prepwork:
  1. Cut the onions into eighths. Cut the celery, and carrots into thumb sized pieces. You want the veg to be nice and chunky so they will hold up to the long cooking time.
  2. Smash and peel your garlic cloves and give them a rough chop if you want. You can leave them whole if you would prefer to take them out later.
  3. Cut up the bell pepper. I have to cut the bell pepper up into pretty big chunks because my husband doesn’t like to eat them. They need to be pretty big so he can pick them out. 

  4. Trim off any huge fat chunks and cut the roast into roughly 1 inch cubes. Toss the beef chunks into a deep mixing bowl. Salt and pepper the meat, then add the flour and toss well to coat.

Time to cook:


  1. Put the dutch oven on the stove top over a medium high heat and add your oil. Once the oil gets hot and starts to ripple, start adding your veg. 
  2. Throw in the onions, celery and carrots. If the onion starts turning brown, your heat is too high. Give them a stir and let them cook until the onion starts turning clear.  Take the veggies out of the dutch oven and add more oil if needed.
  3. Add the meat in batches (It took me about four batches). You don’t want to crowd the bottom of the pan because if you do the meat won’t get a good sear.  You don’t have to worry about cooking the meat chunks all the way through but you want a good sear on a least one side of the meat. Put the meat in and let it sit for a minute or two, give it a stir and then take it out. If your pan starts getting smoky, turn down the heat. Don’t worry about the stuff sticking to the bottom of the pan. That is an important ingredient that will add a lot of flavor to the stew.
  4. Once all of the meat is seared and removed from the dutch oven, take your bottle of tomato wine and deglaze the pan. Pour in the wine and start working up all those brown bits and incorporating them into the wine.
  5. Add all the meat and veg back to the dutch oven and pour in the bloody Mary mix. Give it a stir to mix everything together and let the stew come to a boil. Once you get a boil started, reduce heat to med low, and simmer uncovered for a couple of hours. After a couple of hours, check a meat chunk. If you can easily pull a chunk apart with a fork, then the stew is done.





Tomato Wine  Bloody Mary Beef Stew
Ingredients:
3 lbs boneless chuck roast trimmed and cut into roughly 1 inch cubes, according to your taste.
I prefer a whole boneless chuck roast instead of the already cut up supermarket “stew meat”. It doesn’t take much time to cut up your own and the results will just be better. A good chuck roast will have ribbons of fat running through it (marbling) that will cook out and make the meat super tender.
2 medium yellow onions
2 - 4 stalks of celery
2 - 6 cloves of garlic (to taste, I like a lot of garlic)
2 green bell pepper
1- 32 oz bottle of Bloody Mary Mix
A good bloody mary mix will have all the other seasoning you will need for a nice tasty stew. You want to look for a good blend of tomato juice, Worcestershire sauce, horseradish, and hot sauce. For this recipe, I used Tabasco brand but you can use whichever mix you prefer, or make your own.
1 - 12 oz bottle tomato wine
1 - 2 cups of flour
S&P to taste
about 2 TBS oil (any type of oil will work), enough to coat the bottom of the dutch oven + more as needed

Equipment:
5 ½ quart dutch oven
Tongs for turning the meat
Cutting Board and Chef’s knife
Bowl to flour the meat

Prepwork:
  1. Cut the onions into eighths. Cut the celery, and carrots into thumb sized pieces. You want the veg to be nice and chunky so they will hold up to the long cooking time.
  2. Smash and peel your garlic cloves and give them a rough chop if you want. You can leave them whole if you would prefer to take them out later.
  3. Cut up the bell pepper. I have to cut the bell pepper up into pretty big chunks because my husband doesn’t like to eat them. They need to be pretty big so he can pick them out.
  4. Trim off the huge fat chunks and cut the roast into roughly 1 inch cubes. Toss the beef chunks into a deep mixing bowl. Salt and pepper the meat, then add the flour and toss well to coat.

Time to cook:
  1. Put the dutch oven on the stove top over a medium high heat and add your oil. Once the oil gets hot and starts to ripple, start adding your veg.
  2. Throw in the onions, celery and carrots. If the onion starts turning brown, your heat is too high. Give them a stir and let them cook until the onion starts turning clear.  Take the veggies out of the dutch oven and add more oil if needed.
  3. Add the meat in batches (It took me about four batches). You don’t want to crowd the bottom of the pan because if you do the meat won’t get a good sear.  You don’t have to worry about cooking the meat chunks all the way through but you want a good sear on a least one side of the meat. Put the meat in and let it sit for a minute or two, give it a stir and then take it out. If your pan starts getting smoky, turn down the heat. Don’t worry about the stuff sticking to the bottom of the pan. That is an important ingredient that will add a lot of flavor to the stew.
  4. Once all of the meat is seared and removed from the dutch oven, take your bottle of tomato wine and deglaze the pan. Pour in the wine and start working up all those brown bits and incorporating them into the wine.
  5. Add all the meat and veg to the dutch oven and pour in the bloody mary mix. Give it a stir to mix everything together and let the stew come to a boil. Once you get a boil started, reduce heat to med low, and cook uncovered for a couple of hours. After a couple of hours, check a meat chunk. If you can easily pull a chunk apart with a fork, then the stew is done.