This is the best beef stew I have ever eaten or served. Following this Glen-Mor restaurant recipe exactly as written will result in the perfect beef stew.
Servings: 8
Fresh
2 lbs. stew beef
1 medium onion
4 garlic cloves
1 vine-ripe tomato
4 boiling potatoes
6 carrots
Pantry
8 cups beef stock
1/2 cup all-purpose flour
1/3 cup canola oil
2 bay leaf
1 Tbsp. whole black peppercorns
1 tsp. dry thyme
Brown beef
Pat the beef dry, cut into bite-sized pieces, then coat in flour. Cover the bottom of a large stew pot with oil. Heat the oil over medium. Brown the flour-coated beef on all sides, approximately 5 to 7 minutes. Remove the beef from the pan to a separate bowl.
Sauté onions and garlic
Finely chop the onion and garlic or use a food processor to chop until very fine and wet. Add the onion and garlic to the stew pan and saute on medium heat until tender, approximately 3 to 5 minutes. Add the beef back to the stew pot.
Make stew
Finely chop the tomato. Add the stock and chopped tomato to the stew pot. Turn the heat to low and bring to a simmer with the pot cover partially open.
Add spice bag
Crush the black peppercorns with a mortar. Make a spice bag by combining the bay leaf, crushed peppercorns, and thyme in a cheesecloth tied with butcher’s twine. Add the spice bag to the stew and continue to simmer for 2 hours or until meat is tender but not done. Periodically skim the fat off the surface of the stew with a ladle and discard. Test meat doneness by piercing with a fork, fork should easily enter the beef.
Add potatoes and carrots
While the stew is simmering, peel the potatoes and carrots. Chop the vegetables into a medium dice, taking care to keep the pieces equal in size. Add the vegetables to the stew once beef is tender as described above. Continue to simmer on low until vegetables are cooked, approximately 10 minutes, depending on how large the pieces were cut.
Serve
Skim the fat again before serving. Serve stew warm with bread. Leftover stew can be stored in the refrigerator or frozen for a later date.
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