Sumptuous maple-infused beef stew to satisfy the biggest appetite
Everyone's going back to school. Early morning traffic gets gnarly with double-parkers, students climb into cars and buses, new shoes and haircuts sprout at the tops and bottoms of every crowd of kids walking by, and complex new schedules frazzle the nerves. Everywhere, stomachs growl.
So simplify your life with big, one-pot meals that combine heartiness with delicious flavors.
This is one of my favorites because it uses a lot of my EuroCAST pans for what they're great at -- you get browning without sticking, you build a big stew in a pot that you know will be easy to clean, and both the stew and the pot look terrific on the table.
My recipe may look like a lot of steps, but each one is a stepping stone to making an affordable but rich stew with aromatic herbs, lip-smacking acidity, glorious roux-filled texture, and some pretty darn awesome mashed potatoes.
Maple beef stew with potato top
While the heart of this recipe is meat and potatoes, it's a savvy take on the basics. The stew combines the virtue of using a delicious and affordable cut of meat, enriched by herbs, vinegar and garlic that add body and brightness to the flavor. And we also slip in a hint of maple syrup that's both special and intriguing. Even the mashed potatoes get gussied up in a bit of butter before they win a beautiful, crusty browning in the oven.
Before we get started, a word about tri tip. Tri tip beef roast gives you flavor and convenience at an excellent price. Being boneless it's far less work for you, but tri tip tastes like any good sirloin because it is, in fact, a bottom sirloin. The "tri" in its name comes from "triangular", inspired by the shape of the cut when you buy it as a roast.
And like we said, it's affordable. The USDA publishes beef prices that regularly show tri tip at a third of the price of filet mignon and just a little more than half the price of bone-in ribeye roast.
Big, affordable, delicious one-pot meal. A guilt-free gift for yourself. And a new tradition, consumed with joy, at your table.
Step One: Browning the meat
- 2-1/2 lbs beef tri tip cut into bite size pieces
- Extra virgin olive oil
- Fresh Oregano - 6 sprigs
- Fresh thyme - 4 sprigs
- 1 whole head garlic cut in half
- Tie the oregano and thyme sprigs together.
- Brown a few pieces of meat in your large EuroCAST 7-qt Dutch oven. Be careful not to over-crowd the bottom of the pan.
- Season generously with salt and pepper.
- Remove with slotted spoon to bowl.
- Continue until all are browned.
- Return all the browned pieces back to the Dutch oven.
Step Two: Assembling and cooking the filling
Now add to the Dutch oven:
- 1 cup beef stock
- 1 cup red wine vinegar
- 1/4 cup maple syrup (best quality you can afford)
- Split garlic bulb
- Tied herbs
- Simmer on very low for 3-4 hours until beef is fork tender. If temperature is too high, you run the risk of drying out the beef and making it tough.
- Remove garlic and tied herbs from Dutch oven. Discard herbs.
- Working with a fork, push the garlic from its papery skin into a bowl and roughly mash. Discard garlic paper.
- Add garlic, now in a paste, back to stew
Meanwhile, in your EuroCAST skillet, sauté 2 cups assorted mushrooms in 3 T olive oil over medium heat. Season with salt. When they begin to sweat, add:
- 1/2 large leek chopped
- 1 cup parsley chopped fine
- 1 cup carrots cut on the bias
- Sauté gently till over medium heat 5 minutes, then add to stew meat
- Stir to incorporate
Step 3: Roux
- Melt 4 T butter in EuroCAST skillet over medium heat. Add 3 T all-purpose flour and stir with a wooden spoon to incorporate and begin to brown slightly.
- Add 1 cup whole milk and whisk, using a silicone-coated whisk to prevent scratching your pan, to remove any lumps and until the roux is quite thick.
- Add roux to stew.
- Mix to incorporate.
STEP 4: POTATOES
In large EuroCAST saucepan, boil 1/2 pound rose gold potatoes in heavily-salted water until fork tender and then drain them. Place them in a bowl for mashing (metal potato mashers may scratch your EuroCAST saucepan, hence our recommendation for using a separate bowl.)
- 4 T unsalted butter
- 1/2 cup milk
- 1 T kosher salt
- 1 teaspoon black pepper
If too wet after mashing, put the potatoes back on the stove and stir over medium heat until enough liquid has evaporated.
STEP 5: Final assembly and baking
- Spoon and spread the mashed potatoes over the stew, which is still in your EuroCAST Dutch oven
- Bake uncovered at 375 degrees until the top has browned and the gravy is bubbling through, about 30 minutes.
- Let rest 10 minutes before serving.
- Plate with finely chopped parsley.
SPECIAL EVENT PROMOTION
EuroCAST offers its Starter Set for a huge discount because we're discontinuing it. The larger sets are selling like mad because people want more of our products all at once. But that leaves us with some Starter Sets we'd love to get into your kitchen -- or into the kitchen of a friend, family member, or new college student you love. So, take advantage of our pricing now on the Starter Set, while quantities last. And spread the EuroCAST love (which starts when you cook with it, continues with how it looks on the table, and ends with how brilliantly it cleans up). Lifetime limited warranty.