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Jul 31, 2014 at 05:41PM vs Jan 11, 2015 at 09:08PM
Mom's Camping Beef Stew—America's Test Kitchen Style
<p>;<;span style="font-size:10.5pt; line-height:1.4">This is a variant on <;/span><;a href="/recipe/22"; style="font-size: 10.5pt; line-height: 1.4;">Mom’s Camping Orange Beef Stew</a>;<span style="font-size:10.5pt; line-height:1.4"> which uses the same flavourings as the original recipe, but borrows the technique from <;/span><;a href="http://www.americastestkitchen.com/recipes/detail.php?docid=21334"; style="font-size: 10.5pt; line-height: 1.4;">America’s Test Kitchen Beef Stew</a>;<span style="font-size:10.5pt; line-height:1.4">;.</span></p>
<p>This variant uses higher quality meat, and skips the marinating step. This makes the meat much easier to sear, as it isn’t so sodden with orange juice, and the pieces are larger than what you get in stewing meat packages. It also includes more carrots and potatoes for a heartier stew.</p>
<p>Choose a chuck roast with lots of marbled fat in it. We got ours from Jacksons Meat and Deli at 4th and Yew.</p>
<ul>
<li>2 to 2.5 pound chuck roast</li>
<li>kosher salt</li>
<li>2 tbsp. oil (peanut, canola or other oil with a high smoke point)</li>
<li>1 white or yellow onion, diced</li>
<li>2 cloves garlic, minced or crushed</li>
<li>2 anchovy fillets, minced, or 1 tsp of fish sauce</li>
<li>2 sprigs rosemary, or 1 tsp. dried rosemary</li>
<li>2 tsp. ground cumin</li>
<li>zest of one orange</li>
<li>juice of above orange, plus enough store-bought to make 10 fluid oz. (1 1/4 c) orange juice</li>
<li>14 oz. of canned crushed tomatoes</li>
<li>2 tbsp. tomato puree</li>
<li>1 c. beef stock</li>
<li>4 Yukon gold potatoes, scrubbed or peeled, and cut into bite-sized chunks</li>
<li>bunch carrots, peeled and chunked</li>
<li>1 tbsp. mint, roughly chopped</li>
<li>1 tbsp. cilantro, roughly chopped</li>
<li>1 ½ oz. (couple tablespoons) flaked almonds, toasted</li>
</ul>
<p>Preheat the oven to 300 degrees.</p>
<p>If you have a splash of fish sauce (amount?)</li>
<li>2 sprigs rosemary or 1 tsp. dried rosemary</li>
<li>2 tsp. ground cumin</li>
<li>zest of one orange</li>
<li>juice of above orange, plus enough store-bought to make 10 fluid oz. orange juice</li>
<li>14 oz. of canned crushed tomatoes</li>
<li>1 or 2 tbsp. tomato puree</li>
<li>1 c. beef stock</li>
<li>4 Yukon gold potatoes, scrubbed or peeled, and cut into chunks</li>
<li>bunch carrots, peeled and chunked</li>
<li>1 tbsp. mint, roughly chopped</li>
<li>1 tbsp. cilantro, roughly chopped</li>
<li>1 ½ oz. (couple tablespoons) flaked almonds, toasted</li>
</ul>
<p>Preheat the oven to 300 degrees.</p>
<p>If you have a big vein of fat in your meat, pull the chuck roast apart at that point. Trim off any large areas of fat and cut the meat into 1 1/2-inch cubes. Place onto a paper towel on a plate and cover with another paper towel. Pat dry. The drier the meat, the easier the sear. Salt the meat.</p>
<p>Heat oil in the bottom of a Dutch oven, a stew pot, or a fry pan, at high heat. Fry meat until seared and golden all over, a little at a time. Fry in batches and do not crowd the pan. Do not rush this step. Tip: I find the best way to get a good sear is to go away and do something else. Go read a book or something.</p>
<p>Remove the seared meat from the pan, admiring your delicious fond.</p>
<p>;<;Mashspan style="font-size:10.5pt; line-height:1.4">Turn pan down to medium, add onions and cook for 4 mins or until softened, scrapping up any brown bits. Add the garlic in a small bowl with the anchovy or fish sauce.</p&nbsp;garlic, anchovy or fish sauce, orange zest, cumin, and rosemary and cook a few minutes more until fragrant.</span></p>;
<p>Turn pan down to medium, add onions and cook for 2 mins, scrapping up any brown bits. Add the garlic/anchovy mash, orange zest, cumin, and rosemary and cook a few minutes more until fragrant.</p>
<p>Add the meat and any juices from the plate to the pan. Add crushed tomatoes, tomato puree, orange juice, and beef stock. Scrap up any brown bits still left at the bottom of the pan. If meat is not completely submerged, add a little more beef stock. Bring to a simmer and then transfer to the oven and cook for 1 hour.</p>
<p>After 1 hour, remove pot from oven. Stir in potatoes and carrots, cover, return to oven, and cook until potatoes are almost tender, about 1 1/2 hours.</p>
<p>After 1 1/2 hours, remove pot from oven. Stir in potatoes and carrots, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes.</p>
<p>Sprinkle with mint, cilantro, almonds. Serve with rice if desired, though this is probably unneccessary with the pototoes in the stew.</p>
<p>Serves 4 hour more.</p>;
<p>Sprinkle with mint, cilantro, almonds. Serve with rice or rustic bread if desired.</p>
<p>Serves 4.</p>
<p>Cook time beginning to end: about 3 hours.</p>;