Chef Brian Duffy's Fall Stew Recipe - Philadelphia News, Weather and Sports from WTXF FOX 29

Chef Brian Duffy's Fall Stew Recipe

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Chef Brian Duffy

Chefbrianduffy.com

Twitter: @chefbriduff

Facebook: Chef Brian Duffy

Fall Stew with Beef and Farmhouse Vegetables

Yields 4 -6 servings
2 # Lean Stewing Beef Cleaned & Cut Into 1.5" – 2" Cubes
1.5 Cup Pumpkin Beer
.25 Cup XXX Whiskey
2 T Oil
2 T Flour
Salt & Fresh Black Pepper
1 Teaspoon "Duffified Spice"
2 Bay Leaves
1 T Fresh Marjoram
1 Sprig of Thyme Picked
2 Large Onions Large Dice (3/4")
1.5 Cup Carrots Large Dice
.75 Cup Rutabaga Large Dice
.75 Cup Turnip Large Dice
1 Cup Potatoes Large Dice
2 T Tomato Paste
1 teaspoon Pumpkin Spice
1.5 Cup Beef Stock
1. Trim fat from meat and toss with the Flour, Salt & pepper coating evenly
2. In a separate pan heat the Pumpkin Beer & Beef Stock
3. Heat the Oil in a Dutch oven over High Heat
4. Brown the Meat in the Dutch Over on all sides
5. Add the onions & the tomato paste
6. Cover and cook the meat & onions for about 5 – 6 minutes
7. Add the Remaining Ingredients except the herbs & begin to sweat (allow
the vegetables to release some of the liquid & not to turn brown)
8. Add the hot Stout, Wine & Stock mixture
9. Stir to remove the Fond or Brown Bits from the bottom of the pan
10. Check for seasoning & Adjust accordingly
11. Cover & simmer for 2 -3 hours or until the meat is tender
12. The last 20 minutes add the Fresh Herbs
13. Adjust the seasoning & Serve with Crusty Bread & Garnish with Fried
Carrots

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