Categories: Meals
Ingredients
- For the Stew:
- 5 tbsp. olive oil
- 2 tbsp. butter
- 2 lbs. beef stew meat (chuck roast), cut into 2-inch chunks
- Kosher salt and black pepper
- 1 medium onion, cut into 1-inch dice
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 4 cups beef broth, plus more as needed
- 1 tsp Worcestershire
- 1/2 tsp sugar
- 2 large or 6 small carrots, cut into 2-inch chunks
- 2 celery stalks, cut into 2-inch chunks
- 15 oz. can white beans, drained and rinsed
- 1 jalapeno, chopped
- 2 bay leaves
- For the potatoes:
- 5 lbs. red potatoes, skin-on, halved
- Kosher salt
- 8 tbsp. butter, cut into chunks, at room temp
- 8 oz. brick cream cheese, cut into chunks, at room temp
- 1/2 cup heavy cream, at room temp
- 1 tsp Lawry's Seasoned salt, or to taste
- 2 cloves roasted garlic, smashed
Directions
-
Make the stew: In a large Dutch oven, hat half the oil and butter over medium-high heat. Pat the meat dry with paper towels. Season half the meat well with salt and pepper, add to the pot, and sear without touching for 3 minutes. Then turn the pieces every few minutes, searing all over, until deeply browned on all sides, about 12 minutes total per batch. Move this first batch to a plate. If the pot is really dark after the first batch, splash in some water, scrape up the browned bits, and keep that with the seared meat. Wipe out the pot and continue with the remaining oil, butter, and meat (seasoning it first).
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Transfer the second batch of meat to the plate with the first batch of meat. Discard all but 3 tbsp. of the fat from the pot. Add the onion and garlic to the pot and cook, making sure to scrape up any last browned bits and stains from the bottom with a wooden spoon, 6-7 minutes. Add the tomato paste, again, scraping those browned bits, and cook until the tomato paste is a little rust colored, about 2 minutes.
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Add the beef broth to the pot, scraping those last bits of brown up from the bottom of the pot one more time, then add the Worcestershire and sugar. Return the seared beef and any juices from the plate to the pot, bring to a boil, reduce the heat to a bare simmer, cover, and simmer over medium-low heat until the liquid thickens and darkens, about 2 hours.
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Throw in the carrots, celery, white beans, jalapeno, and bay leaves. Cover and let simmer for another hour. Season to taste with salt and pepper.
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About 45 minutes before the stew is done, make the potatoes: In a large pot, combine the potatoes with water to cover by 2 inches. Salt it well, bring to a boil, reduce the heat, and simmer until the potatoes are cooked, about 25 minutes. Drain well, return to the pot, and smash with one of the potato mashers until chunky. Stir in the butter, cream cheese, and heavy cream. Add the seasoned salt and smashed roasted garlic.
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Serve the stew with the potatoes.