Mostly NanNan's Beef Stew (See Chef's Notes Below)
Yield - about 25-30 Dinner Servings
5 lb beef Eye OF THE ROUND roast (Trimmed of fat and silver skin, Cut into 1-1/2 in cubes) (See Chef notes below)
1/4 cup extra virgin olive oil
2 TSP FRESH Cracked black pepper
2 TSP red pepper flakes
1 TSP white pepper
1/2 cup red WINE
2 LARGE GARLIC PODS (Peeled, leave toes whole)
3 large yellow ONION (Finely diced)
1 WHOLE STALK OF CELERY (1/2 of which is chopped, the other half cut into 1 inch lengths)
8 WHOLE BAY Leaves
1 cup diced TOMATO FILLETS
1 TBSP BEEF BASE
2 RED BELL PEPPERS (Cut into 1 inch cubes)
2 tsp WHOLE THYME LEAFS
1 LB carrots (peeled and cut into 2 inch lengths)
8 OZ FRESH MUSHROOMS (Sliced)
1/4 cup DARK ROUX (See Recipe)
4 FRESH EARS OF CORN (Shucked,
and cut into 2 inch lengths)
2 lb NEW red potatoes (Peeled)
Clean beef roast of exterior fat and silver skin, then cut into 1-1/2 inch cubes.
Preheat a 12 quart Dutch oven over high heat with olive oil. (Make sure you have a tight fitting lid for the Dutch oven for the simmering portion of this recipe.) Sprinkle with peppers and brown the beef cubes in the Dutch oven. Remove from the Dutch oven, deglaze with red wine, add onions, celery, bay leaves, tomatoes and beef base. Return beef to the Dutch oven add enough water to cover all meat and vegetables; add thyme, and mushrooms, cover; lower heat to minimum then simmer covered for 1 -1/2 hours (90 minutes). Stir about every 5 -10 minutes, scrape bottom to ensure that nothing is sticking to the bottom of the Dutch oven.
Add carrots and potatoes, cover and continue to simmer for 30 - 45 minutes.
Temper roux with some of the liquid juices, to thicken and season the gravy. Add the paste and continue to simmer, check gravy for thickness, if too thick add some water or more wine. The potatoes will absorb plenty of the juices, so check often for thickness.... AND they will suck up much of the seasonings, you may want to add adjust with peppers, cook the stew until the beef is VERY tender.
Serve directly out of the Dutch oven with slices of warmed - buttered French bread.
My NanNan (Godmother) liked to use the eye of the round, she was into very lean meats... So this is why I have added this recipe like she would have made it. But I don't remember her using wine or corn in her stews.
I like to use a sirloin beef steaks that are cut into 1-1/2 in cubes. Some chefs use a chuck roast, but I find that to have too much fat and gristle.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: January 30, 2018
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