Whether you are making a Lentil & Tomato Stew [0] or a Beat the Winter Blues Stew, the same principles apply. You need a base: onion, carrot, celery and garlic - a classic mairepoix; you need flavour builders: the tomato paste, wine, beef broth and herbs; and you need some substance - beef and potatoes. The difference in the process changes when you need an outside thickening agent. In the Lentil Stew we used absorption (the lentils will absorb some liquid) and reduction (the liquid evaporates and the tomatoes will break down) during the cooking process. In this Beef Stew we need to include a flour and fat combination called a roux (equal parts by weight of flour and fat) to thicken the liquid.

Beef Stew
Serves 6
Prep time: 15 minutes
Total time: 2 hr 15 minutes

2 cups (500 mL) large diced onions
2 cups (500 mL) Large diced carrots
1 cup (250 mL) large diced celery (you may want to peel it first)
1 tbsp (15 mL) chopped garlic
580g beef cut into cubes 2cm (3/4 inch)
2 tbsp (60 mL) vegetable oil
¾ cup (187.5 mL) Compliments All Purpose Flour [1]
1 tbsp. (15 mL) Compliments Tomato Paste [2]
½ cup (125 mL) red wine
1 x 900 mL box Compliments Beef Broth - 25% Less Sodium [3]
2 cups (500 mL) peeled large diced potatoes
1 cup (250 mL) frozen peas
1 tbsp (15 mL) chopped Compliments Thyme [4]
¼ tsp (1.25 mL) salt
1/8 tsp (0.625 mL) pepper

1. In a large sauce pan on medium high heat, add 1 tsp (5 mL) of the vegetable oil and when it’s hot add in the onions. Sweat 3-5 min. or until they look soft. Add carrots, celery and garlic and sweat 3-5 min. more, remove from pan.
2. Place pan back on heat add remaining oil, when hot add in the beef, stir to avoid sticking. When the beef is lightly browned on all sides, reduce the heat to low and add in the flour and stir to mix in, cook until flower turns light brown 2-3 min. add the tomato paste and cook for 2 min.
3. Increase the heat to medium high and add in the wine stir to avoid lumps (scraping the bottom of the pan). As the mixture comes to a boil it will get pasty then add in the broth in stages (letting it come to a boil before adding it the next amount. Bring to a boil , add the potatoes and bring back to a boil, add the onion , carrot, celery and garlic, bring back to a boil, reduce to a simmer and let cook for 1 hr. 30 min. or until beef is tender and potatoes are cooked (you can cook for longer but don’t do step 4 until you are ready to serve)
4. Add in peas, thyme, salt and pepper. Bring to a boil and serve with crusty bread.

The reason this recipe will Beat the Winter Blues is the house will smell fantastic while the stew is stewing and the flavours will marry to make a delicious meal. Even though the meat was tender after 1.5 hrs of cooking, I left it on the stove on low, keeping the lid on so that the liquid wouldn’t evaporate too much, causing it to thicken. Stir occasionally to prevent sticking. I also scrape the sides of the pan with a rubber spatula because I don’t want to waste any! I serve the stew with some fresh crusty bread, to soak up the delicious liquids! So give this Blues Beating Stew a try!

Regards,
Chef Ian