COMFORT ESSENTIALS: HEARTWARMING BEEF STEW

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This is the kind of recipe that you make when you want to spend a bit of time in the kitchen. I can spend a day in the kitchen any season; however, I especially love being in the kitchen in the cold days of Winter... I will make hearty stews and soups, and bake lots of bread. Let the winds howl, and the snows come, I am comfortably ensconced in my secure kitchen.
• 3. Chef's Tip: To give the beef a bit more depth, place the cubed beef in a small bowl and add a bit of red wine, then cover, and place in the fridge for an hour or two. It really makes a big difference.
• 4. Gather your Ingredients (mise en place).
• 5. Add the chicken stock to a saucepan.
• 6. Chop up the mushroom stems, and add to the stock.
• 7. Lightly simmer for 20 minutes.
• 8. Strain out the mushroom stems, and reserve.
• 9. Add the diced bacon to a heavy-bottomed pot, over medium-low heat.
• 10. Cook until the bacon begins to crisp and renders out all its fat, about 6 - 8 minutes.
• 11. Remove the bacon from the pot with a slotted spoon, drain on paper towels, and reserve in a large bowl.
• 12. Raise the heat to medium, add the onions to the pot, and cook in the bacon grease until softened (not browned), about 5 - 6 minutes.
• 13. Remove from the pot with a slotted spoon, and add to the bowl with the bacon.
• 14. Add the mushrooms to the pot, and cook until they begin to soften, and start to brown, about 15 - 18 minutes.
• 15. Remove from the pot, and add to the bowl with the other reserved ingredients.
• 16. Place a rack in the bottom position, and preheat the oven to 265f (130c).
• 17. Add a bit of salt and pepper to the flour, and coat the beef cubes with the mixture.
• 18. Chef's Note: If needed, add a tablespoon or two of sweet, unsalted, butter (or duck fat) to the pot, to supplement the bacon grease.
• 19. Increase the heat to medium-high, and add the beef cubes in two batches, until nicely browned on all sides, about 6 - 10 minutes per batch.
• 20. Chef's Note: On the second batch, if the pot needs more fat, add another tablespoon or two of sweet, unsalted, butter, or duck fat.
• 21. Add the beef to the bowl with the onions, bacon, and mushrooms.
• 22. Reduce the heat to medium, add the sherry, and use a wooden spoon to scrape up the fonds that developed while browning the beef.
• 23. Add the stock and mustard, and mix to combine.
• 24. Return the bacon, onions, mushrooms, and beef to the pan, then stir to combine.
• 25. Bring the pot to the boil, and then place, covered, into the preheated oven.
• 26. Cook until the beef is fork tender, about 1.5 - 2 hours.
• 27. Chef's Note: If you are adding additional veggies, like carrots, add them to the pot about 45 - 60 minutes before fully cooked. If you are adding potatoes, place them in the pot about 30 minutes before the beef is fully cooked.
• 28. Open the oven, stir in the red wine, then cover, and allow to cook for an additional 5 minutes.
• 29. Do not forget to taste, and adjust for proper seasoning.
• 30. PLATE/PRESENT
• 31. Serve while nice and hot. Enjoy.
• 32. Keep the faith, and keep cooking.