Best 2 Craig Claibornes Beef Stew Recipes

Indulge in a culinary journey with Craig Claiborne's Beef Stew, a classic and comforting dish that has stood the test of time. This delectable stew is a harmonious blend of tender beef, aromatic vegetables, and a rich, flavorful broth that will warm your soul on a chilly evening.

Within this article, you will find a collection of carefully curated recipes that showcase the versatility of this timeless dish. From the traditional version that embraces the essence of simplicity to variations that incorporate modern culinary techniques and global flavors, there's a recipe here to suit every palate.

Embark on a culinary adventure as you explore recipes that elevate the classic beef stew to new heights. Discover the magic of slow-cooked beef that falls apart at the touch of a fork, infused with the essence of red wine and fresh herbs. Experience the vibrant flavors of a Moroccan-inspired stew, where aromatic spices dance on your taste buds.

For those seeking a lighter version, delight in a recipe that utilizes leaner cuts of beef and a vegetable-rich broth, resulting in a stew that is both hearty and health-conscious. And for a taste of culinary innovation, explore a recipe that incorporates the unexpected flavors of chocolate and chipotle, creating a uniquely savory and slightly spicy stew.

Whether you're a seasoned cook or a novice in the kitchen, Craig Claiborne's Beef Stew is a dish that is sure to impress. With its timeless appeal and endless possibilities for customization, this stew is a culinary masterpiece that will delight your senses and leave you craving for more.

Here are our top 2 tried and tested recipes!

CRAIG CLAIBORNE'S BEEF STEW

Craig Claiborne's Beef Stew image

It would be hard to find a simpler meal than Mr. Claiborne's hearty beef stew, which goes beautifully with buttered noodles and a stout glass of red wine. (Or, for the children, a glass of milk.) A small scattering of cloves adds a floral note to the gravy, augmented by just a little thyme, and the combination pairs beautifully with the carrots you add near the end of the cooking process, to prevent them from going mushy in the heat. Sprinkle chopped parsley over the finished dish, of course, a nod to the past that rewards in beauty and flavor alike.

Provided by Craig Claiborne

Categories dinner, weekday, times classics, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 pounds lean, boneless chuck steak
1/4 cup olive oil
Salt and freshly ground pepper to taste
1 tablespoon finely chopped garlic
2 cups coarsely chopped onions
6 tablespoons flour
4 cups dry red wine
2 cups water
4 whole cloves
1 bay leaf
1/2 teaspoon thyme
6 sprigs parsley, tied in a bundle
6 large carrots, about 1 1/2 pounds, trimmed and scraped

Steps:

Cut the meat into two-inch cubes.
Using a large skillet, heat the oil and add the beef cubes in one layer. Add salt and pepper and cook, stirring and turning the pieces often, for about 10 minutes.
Add the garlic and onions and cook, stirring occasionally, for another 10 minutes. Sprinkle with flour and stir to coat the meat evenly.
Add the wine and stir until the mixture boils and thickens. Stir in the water. Add the cloves, bay leaf, thyme and parsley. Cover closely and simmer for one hour.
Meanwhile, cut the carrots into one-inch lengths. If the pieces are very large, cut them in half lengthwise. Add them to the beef. Cover and continue cooking for 30 minutes, or until the carrots are tender. Serve the stew sprinkled with chopped parsley.

Nutrition Facts : @context http, Calories 745, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 45 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1257 milligrams, Sugar 6 grams, TransFat 2 grams

BEEF STEW WITH POTATOES AND CARROTS

Beef Stew with Potatoes and Carrots image

Provided by Maggie Ruggiero

Categories Soup/Stew Beef Potato Stew Dinner Carrot Red Wine Fall Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 19

Ingredients

For braised beef:
5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
1 head garlic, halved crosswise
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
For potatoes and carrots:
2 1/2 pounds small white boiling potatoes
1 1/2 pounds carrots
Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
Accompaniment: crusty bread

Steps:

Braise beef:
Preheat oven to 350°F with rack in middle.
Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
Add vinegar and cook, stirring, 2 minutes.
Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
Cook potatoes and carrots:
While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Tips:

Use high-quality beef: Opt for chuck roast, brisket, or short ribs for a flavorful and tender stew.
Sear the beef: Searing the beef before stewing adds depth of flavor and helps to brown the meat.
Use a variety of vegetables: Carrots, celery, onions, and potatoes are classic stew vegetables, but you can also add other favorites like parsnips, turnips, or mushrooms.
Use a good quality stock: A flavorful stock will add depth and richness to the stew. You can use beef, chicken, or vegetable stock.
Simmer the stew for at least 2 hours: This will allow the flavors to meld and the beef to become tender.
Season the stew to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of red wine or Worcestershire sauce for extra flavor.
Serve the stew with your favorite sides: Mashed potatoes, egg noodles, or crusty bread are all great options.

Conclusion:

Craig Claiborne's Beef Stew is a classic dish that is perfect for a cold winter day. With its tender beef, flavorful vegetables, and rich broth, this stew is sure to please everyone at the table. So next time you're looking for a hearty and comforting meal, give this recipe a try!