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WDNNSS Beef Stew

Difficulty: Lil' Bit / Prompted by: a family friend /

Time Donation: Total 3 hours and 25 minutes, 25 min prep, 3 hour 3 hours intermittently stirring, cleanup in between stirring

Yield: about 3 liters (about 3 quarts)


Choose Your Own Adventure...





Savory. Rich. Warming.



ESSENTIAL GEAR:


  • 5.7L (6qt) stainless steel stock pot w/heavy bottom

  • a very sharp knife

  • wooden cutting board

  • large stainless steel bowl

  • (2) medium bowls

  • wooden spatula

  • stainless steel ladle (for stirring)

  • vegetable peeler

  • 500ml measuring cup (about 2.5 cups)


Not pictured (sorry 'bout that)

  • digital kitchen scale

  • digital gram scale (0.1 resolution)


SUFFICIENT GEAR

  • 4L (4.2qt) stock pot

  • a knife

  • cutting surface

  • large bowl

  • (2) medium bowls

  • bowls for soaking vegetables

  • wooden spatula

  • something for stirring

  • vegetable peeler

  • 500ml measuring cup (about 2.5 cups)


Not pictured (sorry 'bout that)

  • digital kitchen scale

  • all sorts of measuring spoons and cups



MISE EN PLACE



INGREDIENTS


Roast

  • 30g flour

  • 2.5g salt (1/2 tsp)

  • 500g chuck roast steak, trimmed of fat, and cut into 2.5 cm cubes (1 in)

  • 27g Wagyu tallow (3 blocks or 2 Tbsp)

  • OR

  • 27g oil (2 Tbsp)


Stew

  • 115g red wine (1/2 cup)

  • 115g water (1/2 cup)

  • 236g apple juice (1 cup)

  • 400g crushed tomatoes (14 oz can)

  • 100g maitake or other mushrooms, finely chopped (1/2 cup)

  • 20g garlic cloves, finely chopped (4 cloves)

  • celery trimmings

  • 2g ground black pepper (1 tsp)

  • 2.5g mustard powder (1 tsp)

  • 0.5g dried oregano (1/2 tsp)

  • 0.25g dried thyme (1/4 tsp)

  • 6g paprika (1 Tbsp)

  • 2 bay leaves


Vegetables

NOTE: It is recommended to prep the vegetables after starting the simmer.

  • 250g carrots, peeled, diced into 1.25 cm pieces (1/2 in) (about two medium carrots)

  • 100g celery, sliced thin (one large stalk of celery)

  • 450g potatoes, peeled, diced into 1.25 cm cubes (1/2 in) , and soaked in just enough water to cover (about 3 medium potatoes)

  • 150g onion, sliced lengthwise into arches

  • 230g potato water (1 cup)

  • 7.5g salt (1 1/2 tsp)



PROCESS

  1. Add the salt and flour to a large bowl. Add the beef cubes and toss to coat.

NOTE: To enhance the richness of the dish, you can add the large pieces of trimmed fat at this point. You will remove them at the end, along with the celery trimmings and bay leaves.

  1. Add the tallow or oil to the stock pot. Heat the pot over medium heat until it sheens (about 30-60 seconds).

  2. Add all of the beef cubes to the pot, little by little, while keeping them moving. Allow them to brown, turning so they do not burn. Some flour will stick to the bottom of the pot. Brown the beef on all sides (if you can, but don't try too hard).

  3. Once browned, add the red wine and water to deglaze the pan. Ensure to scrape the bottom of the pan to remove all of the fond (burnt bits). If using a non-stick pan, ensure to use a wooden spatula to remove the fond, not a metal utensil.

  4. Add the remaining stew ingredients and stir to combine.

  5. Bring to a boil, reduce to a simmer, and cover.

  6. Simmer for 30 minutes. During the simmering, ensure to stir occasionally to prevent burning, as the ingredients will sink to the bottom.

  7. Add the carrots and celery to the pot. Stir to combine.

  8. Bring to a boil, reduce to a simmer, and cover.

  9. Simmer for 30 minutes. Remember to stir occasionally.

  10. To the pot, add the onions and potatoes (reserving the starchy potato water).

  11. Stir the potato water and collect 230g (1 cup) of the water.

  12. Add the 230g (1 cup) of the potato water to the pot. Stir to combine.

  13. Simmer for 50 minutes, uncovered. You will really need to stir occasionally at this point.

  14. Add more potato water if necessary to keep everything covered.

  15. Remove the celery trimmings and bay leaves. If you added the beef fat chunks, remove that too.

  16. Salt to taste with the 7.5g of salt. Stir to combine. NOTE: You'll probably need it all, maybe a little more depending on your preference.

  17. Check the beef for tenderness and the vegetables for consistency. If necessary, continue to simmer until everything is to your liking.

  18. Serve with bread and/or rice and top with asiago cheese, a splash of heavy cream, and or crackers.

  19. Enjoy.


*NOTE: You can probably make this in a slow cooker or pressure cooker. If I ever get a hold of either of those appliances, I'll post the procedure.




FEATURED INGREDIENTS (optional)


  • JDM Wagyu tallow



STORYTIME

A family friend had told me that he wanted to make beef stew, but because we live in Japan, beef stock and bullion are hard to find, so he hasn't been able to make any. I had the same obstacle. I then set out to solve our shared problem and make a beef stew without stock or bullion. I started with my uncle's slow cooker beef stew recipe. I then came up with a stock-as-you-stew method and decided to use rich, beefy tasting ingredients that would lend the flavors of a beef stock; chuck roast, beef trimmings, Wagyu tallow, red wine, and mushrooms, along with celery trimmings. After a few tries, it worked. I feel like the result is just as good or maybe even better than a beef stew with beef stock. Hence, We Don't Need No Stinking Stock (WDNNSS) Beef Stew was born!



SHOUTOUT (optional)

A special thanks goes out to my uncle for the original slow cooker recipe.



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