Growing up in the frigid mid west I recall some of my favorite activities were playing football in the snow for hours and coming home to the aromatic aroma of stew for dinner. When the temps fell there was no better meals than the ones that satisfied the appetite but also warmed the body. All through the winter months we would be fed soup or stew.
I did favor stew over soup as I was a fan of big chunks of beef. I have not grown out of this craving. I found this recipe for a hearty stick to your ribs stew that I’m sure to enjoy.
BURGUNDY BEEF STEW
1 hanger steak brisket or boneless short ribs, 680 grams
1 teaspoon coarse sea salt
1/2 teaspoon fresh-ground white pepper
1/4 teaspoon dried rosemary
1/8 teaspoon dried sage
2 large carrots, cleaned and sliced into rounds
1/2 bulb of garlic, 6-9 individual cloves peeled
6-8 shallots peeled and trimmed
1 package (220 grams) white mushrooms, cleaned and cut in half
1 quart (4 cups) beef broth or stock
2 cups red burgundy (pinot noir)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Set whole hanger steak or other meat on a plate. Mix together the salt, pepper, rosemary and sage. If you like a more “seasoned” stew, double the spice mixture and save half of it for seasoning at the end. Season the meat with the spice rub, and place in the pressure cooker or a Dutch Oven.
Pour the sliced carrots, garlic cloves, shallots and mushrooms on top of the meat. Pour the beef broth and wine over the meat and vegetables. Seal your pressure cooker. Set on high pressure for 23 minutes. Once it is cooked, release pressure and keep it warm.
Remove the meat and discard any connective tissue. Cut into chunks and place back into the hot pot and stir. Keep the stew on warm.
In a small skillet over medium heat, melt the butter and add the flour. Let it cook until brown and thickened. Add a little of the cooking liquid, about 1/2 cup total and let it cook until thickened, stirring frequently.
Add thickened sauce to the hot liquid and let simmer uncovered for about 10 minutes. At this point, you can taste the stew and correct any seasonings by adding salt and pepper if needed. You can also season the stew with the spice rub that you seasoned the meat with if you doubled the recipe. Serve the stew at this point, or do as I do and pour the stew into a Dutch oven and let it sit in the refrigerator overnight.
When ready to serve, remove fat cap and simmer for 20 minutes or until hot and bubbling.
A suggestion: I used ground round instead of hangar steak as it is more economical and it is a tenderer cut.