Andrew Zimmern Cooks: Beef Stew

Name: Andrew Zimmern Cooks: Beef Stew
Ingredients: 3 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces; 4 garlic cloves, minced; 1 bottle of dry red wine (I like Rhone from Guigal); Bouquet garni made of 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth; Kosher salt; Freshly ground black pepper; 6 tablespoons canola oil; 3 medium onions, thinly sliced; 2 cups rich chicken stock; 10 new potatoes, cut into 1/2-inch pieces; 1 fennel bulb, sliced; 2 large carrots, cut into 1/2-inch dice; 1 tablespoon Dijon mustard; 2 tablespoons red wine vinegar; 1 tablespoon parsley, minced; 1 tablespoon dill, minced

andrewzimmern.com

Beef Stew By Andrew Zimmern Living in Minnesota, I know a thing or two about cold-weather comfort food. This one-pot rock star beef stew is in heavy rotation al

View full recipe on andrewzimmern.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at andrewzimmern.com.

Share this recipe:

Cooking tools:

Non-reactive bowl
Colander
Mixing bowl
Cheesecloth
Oven
Enameled cast-iron pot
Plate
Stove
Butcher's twine
Cutting board
Chef's knife
Measuring cup
Measuring spoon
Wooden spoon
Ladle
Kitchen timer
Spoon
Whisk
Paper towel

Ingredients

3 pounds beef chuck, trimmed and cut into 1 1/2-inch pieces
4 garlic cloves, minced
1 bottle of dry red wine (I like Rhone from Guigal)
Bouquet garni made of 3 thyme sprigs, 3 parsley sprigs and 1 bay leaf, tied in cheesecloth
Kosher salt
Freshly ground black pepper
6 tablespoons canola oil
3 medium onions, thinly sliced
2 cups rich chicken stock
10 new potatoes, cut into 1/2-inch pieces
1 fennel bulb, sliced
2 large carrots, cut into 1/2-inch dice
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon parsley, minced
1 tablespoon dill, minced