Tender Beef Stew

By CHEF JAMIE RORABACK

Updated 11:47 PM EST, Tue, Jul 28, 2009

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Tender Beef Stew with Red Wine and Shallots
To Serve Four

2 Tbsp. Vegetable Oil
1 Lb. Beef Chuck cut in 1” pieces, patted dry with paper towel
Shallots-split in half lengthwise
3 Tbsp. Tomato Paste
¾ Cup Red Wine
2 ½ Cups Beef Broth-low sodium
2 Tbsp. Fresh Tarragon-chopped (optional)
Salt and Black Pepper to Taste

Preheat oven to 325ºf. Heat sauté pan on high heat, add vegetable oil and add beef in two separate batches as to not crowd the pan. Brown and remove. Place the beef in a heavy bottom stew pot.

In same pan the meat was browned in, add the shallots, cook for 30 seconds. Add tomato paste, cook for 1 minute stirring. Deglaze pan with red wine, cook down until less than half of the original amount of wine remains. Add beef broth , bring to a boil , whisk until smooth. Add meat back to pan, bring to a simmer.

Cover and place in the preheated oven for about 1 hour and 15 minutes or until meat is tender. If sauce is too thin for you, remove meat and boil sauce down until thicker. If sauce is too thick, adjust with more beef broth or water. Add fresh tarragon and season to taste with salt and black pepper. Serve with your favorite seasonal vegetables. Enjoy!

CT Culinary Institute’s Website: www.ctculinary.edu