• Brrrrrrr, it’s cold!

    by Ellen on March 9, 2007 · 8 comments

    One definition of a happy cook: one who finds a recipe that is fabulous, easy, and delicious.

    On a busy weeknight, one more could you ask for? When the cold winter winds in the northeast United States (Massachusetts to be exact) make you think the big, bad wolf has finally arrived to blow your house apart, when your sleeping attire includes socks and a fleece jacket over your already warmest pajamas, when you have to psyche yourself to get out of bed in the morning to brave the cold, when the temperature barely makes it out of the single digits, you want to be nourished by stick-to-your-ribs food.

    Stew, yeah, that’s the ticket. That’s what I’ll make. I arrived at that decision after I had my first morning cup of tea. After I began thawing out. I’m glad I stumbled on this recipe, right there on my own cookbook shelves! Because I lugged my cold bones out of bed and braved the just-starting-to-be-warm air in our house, we were able to enjoy a dinner of scrumptious pot of delicious yumminess.

    After 2 1/2 hours in the oven, the meat falls apart. The barbeque sauce that the beef has been swimming in is everything I want a homemade barbeque sauce to be: thick and sweet and spicy all at the same time. It’s so good that I copied the sauce down, apart from the recipe, and will definitely use it as a regular barbeque sauce. After eating every morsel, after scooping up every bit of tastiness with my fork, I picked up my plate in both hands and licked it clean. I am not embarrased to tell you that. I would do it even if you were looking.

    I found the original recipe in a book that I’ve had on my shelves but have never used. It is called Simply Stews by Susan Wyler. I modified it – I didn’t have dark brown sugar, so I used light brown sugar and added molasses to the recipe. I didn’t have dried chipotle chile peppers, so I used canned ones in adobo sauce. I didn’t have beer, so I used water. And I didn’t serve it over cheddared corn pudding, as the original recipe suggests, though next time I might consider making cornbread to serve with it.

    So, if you live in a cold climate, while the winter winds are still blowing, while you are still wearing winter pj’s, while the days are still short, try making this beef stew. It will warm every part of you. And if your weather is milder and you don’t have to dress in three layers before going outdoors, this will still be a good choice!

    Barbecued Beef Stew

    3 ½ lbs. trimmed beef chuck, cut into 1 ½” chunks
    1 tsp. salt
    ½ tsp. freshly ground pepper
    3 tbsp. olive oil
    3 medium onions, chopped
    12 ounces water
    ½ cup plus 2 tbsp cider vinegar
    ½ cup ketchup
    3 tbsp. light brown sugar
    1 tablespoon molasses
    1 ½ tbsp. Worcestershire sauce
    2 teaspoons ground cumin
    1 teaspoon dry mustard
    ¾ teaspoon dried marjoram
    3 – 4 chilies (from can of chipotle peppers in adobo sauce)

    Preheat oven to 325°. Season the meat with the salt and pepper.

    In a large Dutch oven or ovenproof casserole, heat the oil over moderately high heat. Add the meat in batches without overcrowding. Sauté, turning, until browned. Remove meat.

    Add the chopped onions to the casserole and cook, stirring often, until golden brown, about 7 minutes. Return the meat to the pan along with brown sugar, molasses, Worcestershire sauce, ground cumin, dry mustard, dried marjoram and chilies. Bring to a boil, cover, and transfer to oven.

    Bake the stew for 2 – 2 ½ hours, or until the meat is fork tender and beginning to fall apart. Remove from the oven.

    With a slotted spoon, remove the meat to a bowl. Skim excess fat from the surface of the stew. Remove the chipotle chilies and puree them in a blender or food processor with about one cup of the cooking liquid from the casserole. If there isn’t enough liquid, add some water to the chilies before blending them. Stir the chili puree back into the stew. If the sauce is too thin, boil uncovered, stirring often until thickened slightly, about 5 – 7 minutes, and skimming any residual fat. Return the beef to the stew. Reheat on the stove and serve.

    { 8 comments… read them below or add one }

    Sheri March 9, 2007 at 9:02 pm

    It hit 55 here today. But I bet that stew would still hit the spot!


    celticjig March 9, 2007 at 11:23 pm

    Regarding your earlier post about substituting flours for wheat, Rebbecca Reilly’s book Gluten Free Baking has a list of substitutes on page 16. Definitely not one for one. 7/8 cup of rice flour, 1 cup minus 1 tbs chickpea flour, etc. She is a trained chef and has already done the science for us. The book has great recipes and we have had good luck with all that we have tried. This book is well worth the $16!


    Ellen March 9, 2007 at 11:27 pm

    Hi Ginger,

    Funny you should mention that book. It’s definitely on my list of must-haves. Just haven’t gotten around to getting it yet. Thanks for reminding me! I will make it a priority to order it.


    Lynn Barry March 10, 2007 at 9:42 am

    This looks amazing…thanks. HUGS


    mamatojack March 10, 2007 at 11:00 am

    i found your blog while looking for a chocolate chip cookie recipe. i’ve got to try them!
    just wanted to let you know that worcestershire sauce often has barley malt and/or soy sauce in it. if you’re strict about avoiding all forms of gluten, you may want to avoid worcestershire sauce too. sorry. :)


    Anonymous March 10, 2007 at 9:49 pm

    Lea & Perrins Worcestershire that’s made in the US is GF: http://www.leaperrins.com/contacts.php#qe

    Ellen, would you mind posting the ingredients and how to make the BBQ sauce separately from the stew recipe? I want to use it with vege dishes.


    Anonymous August 25, 2007 at 10:31 pm

    Your barbeque beef stew was amazing! I made it for my boyfriend, who is allergic to gluten, for his birthday. He loved it – thank you!


    ~M November 5, 2007 at 8:26 am

    What brand of chipotles in adobo in gf and where do you buy it in MA? Thanks!


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