Master the art of high-volume beef stew using a simple roasting pan technique
In short: Forget stovetop simmering for large batches. By utilizing a broiler and a low-temperature oven, you can transform five pounds of beef chuck into a tender, rich stew with minimal effort. This method relies on browning meat in a roasting pan before slow-cooking it alongside roasted garlic mashed potatoes.
The secret to this high-volume stew lies in the efficiency of the roasting pan. By trimming large bands of inter-muscular fat from five pounds of beef chuck and cutting the meat into substantial chunks, you prepare it for a long, slow transformation. The process begins under a broiler for about 10 minutes to achieve a deep brown crust, followed by a light coating of flour and tomato paste, which are also toasted to build a complex flavor base.
Once the aromatics are browned, the pan is deglazed with red wine and stock, filling the vessel to two-thirds of the meat's height. Covered tightly with foil, the stew braises at 275ºF (135ºC) for four hours. This low-and-slow environment is ideal for breaking down connective tissue. A head of garlic, wrapped in foil and roasted in the same oven, provides the foundation for the accompanying mash, softening into a golden, spreadable paste over the course of the cooking time.
Vegetables like carrots, celery, and frozen pearl onions are added only during the final one to two hours of cooking to ensure they maintain their integrity. The final touch is the addition of bloomed gelatin, which provides body to the sauce without requiring prolonged reduction. When combined with potatoes boiled for 20 minutes and whipped with a pound of butter and the roasted garlic, the result is a cohesive, restaurant-quality meal designed to serve eight people with ease.
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- Summary by Intellect · source: Easy big beef stew and roasted garlic mashed potatoes
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