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Golden Steer Outlaw Rub Beef Stew
Ingredients:
1 white onion, diced
2 large carrots, diced
4 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
Oil - avocado, grapeseed or your favorite cooking oil.
2 pounds stew beef, small cubed
1 teaspoon kosher salt
2 Tablespoons mustard (I used Dijon - use your favorite)
4 Tablespoon Golden Steer Outlaw Rub
1 bottle red wine -NOT SWEET -cabernet, pinot noir, malbec, Syrah, ect
4 Tablespoon butter, unsalted
1 Tablespoon AP flour (GF people - you can skip this process)
Method:
In a large, heavy bottom pot, pre heat pan on HIGH -add a little bit of oil.
In a large bowl, salt the beef cubes and add mustard. Mix well ensuring the mustard is on all sides of beef. Add the Golden Steer Outlaw Rub and mix well, ensuring all sides are coated.
In the large, heavy bottom pot, add half the beef cubes and sear, 1-2 minutes. Flip and do the same to the other side. Remove beef with a slotted spoon and set in a bowl. Repeat this process with the remaining seasoned beef.
Keep the pan on high heat and add in the diced onions. Add a pinch of salt and stir. Cook the onions down until they are nice and brown, 4-6 minutes. (If the onions start to get black on the outside and white on the inside, your pan is too hot, turn the heat down a bit and let them cook longer. Remember you are developing flavor while cooking lower and slower.)
Add the carrots in the pan and cook those down just like you did the onions.
Add in Garlic, thyme and bay leaves and stir.
Add in 1 cup of the red wine and scrape the bottom of the pan to release the yummy bits. Add the beef and spread heavenly throughout the pot. Pour the remaining wine over the beef and bits and bring to a boil. Once it reaches a boil, reduce heat to the lowest setting and cover. This will cook down over about 3 hours. Meanwhile, clean up the kitchen and go about your day!
Once the beef smashes easily with the back of a fork, its ready for the next step. If you are GF - you are done! With the back of a fork on a small plate, smash 1 Tablespoon of butter and AP flour and completely incorporate. Add the butter/flour mixture to the stew and stir to incorporate. Cover and let the flour cook down for 20 minutes. If the mixture becomes too thick add a little stock or water -remember to taste and season.
Taste. Season. Taste again!
Serve over a bed of buttered noodles or your favorite rice! Snuggle up and enjoy!
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