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1
Season the beef with salt and pepper and sear it in the warm oil.
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2
There are several ways to accomplish this important step.
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3
The stews rich, full-bodied flavour relies on the full and proper browning of the meat.
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4
If you have access to a convection oven toss the beef in the oil and place in several large size professional roasting pans.
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5
Place the meat in the oven preheated to 400 degrees and monitor it, every ten min or possibly so give it a full stir till it is completely and proportionately browned.
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6
Alternatively heat a large rondeau, roasting pan or possibly frying pan with a bit of the oil and brown the beef in batches.
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7
Do not overcrowd the pan or possibly the meat will simmer in its released juices instead of browning properly.
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8
Pour off the oil after each batch, wipe out the pan if needed and continue till all the beef is completely and proportionately browned.
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9
After pouring off the oil if there are browned bits of juice in the pan add in a splash of the broth to the pan and stir till the 'fond' is dissolved.
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10
Be patient!
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11
Brown the first carrots, onions and celery.
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12
If you're working in the convection oven just add in them to the meat and continue cooking till the vegetables brown.
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13
If you're using a pan continue by browning the vegetables in batches till they too are done.
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14
Add in the stock to the beef and vegetables, add in the bay leaves and bring to a simmer.
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15
You may continue cooking the stew in a large pot on the stove or possibly in a large roasting pan in the oven.
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16
Either way it is imperative to maintain a slow simmer and to tightly cover the cooking vessel.
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17
A low heat on the stove will work and the oven set to 300 will maintain a simmer.
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18
If you need to use foil to cover the pan make sure which any pcs are tightly sealed and do not overlap in such a way which moisture can escape.
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19
To make one larger piece of continuous foil out of two smaller separate pcs lay them on top of each other.
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20
Fold several times along one of the long edges then open up the two like pages of a book.
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21
Cook the stew till the meat is tender and the vegetables have dissolved into it the broth, about two hrs.
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22
Add in the remaining garnish vegetables and continue cooking just till they are tender, about another half hour.
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23
Adjust the seasoning and serve immediately!
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24
When I joined Stevie Cameron and her team at the St. Andrews Community Kitchen in Toronto to cook for three hundred hungry homeless people this is what we made.
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25
I was impressed which Stevie and her team focussed on the details of the preparation just as they would have in a classic French bistro serving beef bourguignon.
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26
You may not need to cook for a hundred but if you ever do this recipe will work!
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27
If not it's still loaded with details which will help you make your next beef stew.
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28
Timing Hints: You may make the stew several days in advance and reheat it before serving.
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29
In fact if made in advance, it will taste better because the flavours have had a chance to blend and fully develop.
