Chef Les Kincaid knows his beef stew! Here’s a recipe for you in anticipation of chilly autumn nights and nippy days. Kind of makes you want to rent a log cabin in the woods, doesn’t it? This recipe was so popular when was first published on VOE in 2014, I had to run it again. Merci beaucoup, Chef Les!
Old Fashioned Beef Stew
3 pounds stewing beef, cut into 1-inch cubes
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 large onion cut into medium dice
1 large carrot cut into medium dice
1 rib celery cut into medium dice
2 large garlic cloves, minced
1 tablespoon of chopped fresh thyme, sage, and parsley
Cracked red pepper to taste
2 tablespoons flour
1 cup beef stock (homemade is best)
1 1/2 cups dark beer
1 tablespoon dark brown sugar
1/4 cup red wine vinegar
1 teaspoon chopped fresh thyme, or to taste
Preheat the oven to 350 degrees F.
Pat the beef cubes with paper towels. Sprinkle well with salt and pepper.
Heat 1/2-tablespoon butter with the oil in a large heavy pot or Dutch oven over medium -high heat. Sauté the meat, a few pieces at a time, until well browned and transfer to a plate.
Add the remaining 1/2-tablespoon butter to the pot and reduce the heat to medium-low. Add the vegetables, cook for 5 minutes. Add the garlic; cook 1 minute longer. Stir in the herbs, red pepper and flour. Cook, stirring constantly, for 4 minutes. Whisk in the stock, scraping the sides and bottom of the pot. Add the beer, sugar, vinegar, thyme and sautéed meat. Heat to boiling.
Cover and bake in the oven for 1 1/2 hours. Let cool.
Reheat covered, on top of the stove.
Yield: 6 servings
Chef, wineau, and professional bon vivant Les Kincaid is one of today’s most imaginative food personalities. Whether he is lecturing a visiting convention in Las Vegas, or concocting new recipes in his own kitchen, Kincaid transforms common ingredients into wow-inspiring dishes. His artful approach to cooking, confidence-inspiring instructions, and contagious enthusiasm have endeared him to a loyal following that tune in to his weekly shows, frequent his wine or cooking classes and appearances, and collect his books.
This post is a reprint of a