COMFORT FOOD ESSENTIALS: AWESOME BEEF & BRAT STEW

Comfort Food Essentials: Awesome Beef & Brat Stew image

Autumn is in the air. While I was sitting outside this morning, it was cool enough to see your breath. I even had to turn on one of the IR heaters... With Fall approaching, I begin to turn my attention to more hardy fare, and soups, stews, and chilies are at the top of that list. This is a fun recipe to make, packs a lot of punch, and will warm you up on even the coldest of days. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Beef

Number Of Ingredients 25

Ingredients

PLAN/PURCHASE
1 1/2 pound(s) charcoal steak, cut into bite-size cubes
1/4 cup(s) flour, all-purpose variety
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
- grapeseed oil, for browning the beef
2 medium brats, cut into thick slices, i used johnsonville, about 8 ounces
1 cup(s) beer
1 cup(s) beef stock
1 cup(s) filtered water
2 teaspoon(s) ground cumin
2 teaspoon(s) dehydrated onions, ground to a powder
1 teaspoon(s) dried oregano
1 teaspoon(s) dried parsley flakes
1 teaspoon(s) dried basil
2 - 3 medium dried bay leaves
1 pound(s) small golden potatoes, halved or quartered
2 medium carrots, thickly cut on the bias
1 medium yellow onion, peeled and thickly sliced
2 medium celery ribs, thickly cut on the bias
OPTIONAL ITEMS
- cayenne pepper, for heat
- red-pepper flakes, for heat
- a bit more cumin, you can never have enough cumin
- freshly baked (still warm) crusty french bread

Steps:

PREP/PREPARE
I am using charcoal steak for the recipe, because they have a lot of flavor, and tenderize well in the braise liquid.
To give this recipe more of a deep flavor, I am using homemade bone broth, in place of the beef stock. If you are looking for a simple recipe to make bone broth, check this one out. https://www.justapinch.com/recipes/soup/beef-soup/cooking-essentials-beef-bone-marrow-broth.html?r=3
Gather your Ingredients (mise en place).
Place a rack in the bottom position, and preheat the oven to 350f (175c).
Add the flour; along with some salt and pepper, to a bowl.
Add the cubed beef, and toss to coat.
Add about a tablespoon of grapeseed oil to a heavy-bottomed pot, over medium-to-medium-high heat.
Add half the flour-coated beef, and cook until browned on all sides, about 5 - 7 minutes
When nice and brown, remove and reserve.
Add a bit more grapeseed oil to the pot, then brown the remainder of the beef, and reserve.
Add the sliced brats, slightly brown, and then add to the reserved beef.
Reduce the heat to medium, remove all but 1 tablespoon of oil from the pan, and then add the onions.
Stir until they begin to soften, about 3 - 4 minutes.
Deglaze the pot by pouring in the beer, and allowing it to simmer for 2 - 3 minutes.
Chef's Note: While the beer is simmering, use a wooden spoon to scrape up the fonds that have developed on the bottom of the pot.
Add the sliced brats, the reserved beef, the beef stock, water, the dry spices, and then bring up to a simmer.
Cover, and place into the preheated oven for 1 hour.
While the stew is baking, prep the veggies.
After 1 hour, add the veggies to the pot, give it a stir, and put back into the oven, until the beef is tender, and the veggies are cooked, an additional 45 - 60 minutes.
Chef's Note: While you have the pot out of the oven, give it a taste, and adjust the seasonings accordingly.
Chef's Tip: The veggies will be ready when they can be easily pierced with a paring knife.
Chef's Note: Do not forget to remove the bay leaves, and do a final tasting for proper seasoning, before serving.
PLATE/PRESENT
Serve in big bowls, with some crusty bread to sop up all those amazing juices. Enjoy.
Keep the faith, and keep cooking.