Saturday, January 10, 2009

Sooner Stew - a weekend recipe

I may be prejudiced, but the Oklahoman is my favorite newspaper. I rarely miss reading it, and then only when I'm out of town and can't find a copy. The paper is a great source of wonderful regional recipes and this one appeared just in time for the national college football championship game between OU and the University of Florida. I haven't tried it yet but I don't think that I will be disappointed when I do.


3 pounds chuck eye steak or roast, well-trimmed
Salt and pepper
¼ cup flour, divided in half (half to sprinkle meat and half for thickening stew)
3 tablespoons canola oil (reserve half for second saute)
2 cups chopped onion
2½ cups chopped red sweet pepper
4 cloves garlic, minced
1 cup red wine (zinfandel or Chianti work well)
1 (14.3 ounce) can chopped or petite diced tomatoes
1½ cup carrots sliced ¼-inch thick
1½ cups red potatoes diced ¾-inch, scrubbed, skin left intact with blemishes and eyes removed
3 to 4 cups chicken broth or beef stock
12 ounces frozen whole green beans, thawed

→Cut meat into large bite-size chunks and sprinkle with salt and pepper, dusting lightly with flour. Heat oil in the bottom of a large Dutch oven or stew pot. Brown meat in batches. Do not overcrowd meat for best results.

→Prepare onions, garlic and peppers. Add additional oil if necessary and saute, stirring frequently with a wooden spoon or heatproof spatula. As onions and peppers soften and become translucent, incorporate flour, stirring thoroughly.

→Deglaze mixture with wine, stirring to loosen any remaining drippings. Add meat and canned tomatoes, stirring well. Cover and allow mixture to simmer for 30 minutes. Prepare carrots and potatoes, and stir into the mix along with at least 3 cups of broth or stock. Cover and simmer over low heat for 1 hour. Stir in green beans. Serve hot with thick slices of crusty bread and olive oil for dipping.

→Cook’s notes: It is essential to pay careful attention to browning the meat, being sure all sides are browned. This is the foundation for flavoring the stew. It takes about 2½ hours to make this stew, so get it started before the game. I do not recommend serving this stew with Gatorade.

Serves 6 to 10 depending on appetites and scores.

→Source: Sherrel Jones, The Oklahoman

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1 comment:

Anonymous said...

I've made this MANY times for my family, and it's my go to recipe for stew.
I think the flavors of the wine & beef stock marry well. Leftovers are great too!