2 pounds beef stew meat, cut into 1″ chunks
Salt and pepper to taste
1 cup Wondra flour
Grapeseed oil as needed
1 large or 2 small white onions, diced large
2 large carrots, sliced in half lengthwide and cut into ½” half-moons
2 turnips, diced medium (same size as potatoes)
2 cloves garlic, smashed and chopped
2 fillets anchovies, minced
2 tablespoons tomato paste
2 chipotles in abodo, minced (optional)
1 cup red wine
1 tablespoon Worcestershire sauce
1 small (2″x2″) chunk salt pork
2 bay leaves
4 cups (1 quart) beef stock
2 large potatoes, diced medium (let soak in bowl with water to cover until ready to use)
½ cup chopped fresh parsley
2 tablespoons minced fresh chives
Season beef chunks all over with salt and pepper. Let rest at least 20 minutes, or as long as overnight. (If resting beef overnight, remove from fridge an hour in advance to bring up to room temperature). When ready to cook, blot beef with paper towels to remove excess moisture. Dust all over with Wondra, shaking to remove excess. (This step is easiest done in a large zipping plastic bag).
Heat a large, heavy non-reactive pot over medium-high heat. Add grapeseed oil to coat bottom of pot. When oil is shimmering, add beef chunks is single layer to pot. Working in batches, brown chunks on all sides, being careful not to overcrowd or else they will steam instead of brown. Once brown, remove beef to a platter and set aside.
Once all the beef has been browned, reduce heat to medium and add onions to pot. (Alternatively, you may brown the beef separately in a skillet, while cooking the remaining stew ingredients in the pot.) Sauté onions for a couple of minutes. Add carrots and turnips. Add a dash of salt, stir and let veggies sweat until tender.
Push veggies aside to make some space in the middle. Add a touch of grapeseed oil. Add garlic and cook out a little, being careful not to burn it. Add anchovies, tomato paste, and chipotles (if using). Let cook one minute. Add wine and Worcestershire, scraping bottom of pot to release the good bits. Stir mixture back into veggies, incorporating all. Add salt pork, bay leaves and beef stock. Bring to a boil, reduce to a simmer, and allow to simmer slowly for 1½ to 2 hours.
After 1½ hours, check the beef for tenderness. If tender, proceed with recipe; if not, continue to simmer, checking at 20-minute intervals until beef is tender. Add potatoes and simmer another 15 minutes or until potatoes are done. Season to taste, stir in parsley & chives, and serve with crusty bread.
Recipe by Emily Casey