Chef Bobby’s Classic Stew

Chef Bobby’s Classic stew 1 cup all-purpose flour seasons with with salt pepper and granulated garlic to taste ¼ teaspoon freshly ground pepper 3 pounds beef stewing meat, trimmed and cut into inch cubes Two pieces of pork tenderloin cut into two inch slices 5 teaspoons olive oil Half stick unsalted butter 1 cup red wine “optional not a fan” 10 cups beef broth, homemade or low-sodium canned 2 bay leaves Tablespoon fresh rosemary minced Teaspoon of minced fresh thyme 1 medium onion, peeled and chopped 10 medium carrots, peeled and cut into 1/4-inch rounds 8 large Yukon potatoes, quartered skin on 2 teaspoons salt One cup of roux Roux equal parts fat to flour I cup melted butter to one cup flour Simmer in a non stuck pan until golden brown. Take of the stove and let cool. Recipe Ingredients Butter – the taste and quality of your roux rely on the butter used. When making a roux, make sure to use high-quality butter for extra rich flavor. You can also use oil, but we’ll talk more about that as you read along. Flour – of course, you need high-quality flour, too. The flour has high starch content that becomes sticky or pasty as it emulsifies with liquid, like melted butter, while cooking. Dumplings 2 cups biscuit baking mix (bisquick) * ⅔ cup milk Seasons with salt pepper and thyme to taste. Place dumpling mix in with two spoons one scraping off the dumpling from the other spoon and simmer uncovered for ten minutes. Then simmer with foil ten minutes PREPARATION Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more butter oil as needed Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Slowly add roux and stir until desired thickness is achieved. Dumplings 2 cups biscuit baking mix (bisquick) * ⅔ cup milk Seasons with salt pepper and thyme to taste. Place dumpling mix in with two spoons one scraping off the dumpling from the other spoon and simmer uncovered for ten minutes. Then simmer with foil ten minutes Season with salt and pepper to taste. Ladle among 6-8 bowls and serve.

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