This stew was an experiment but turned out so well that I have to add it to my list. I like cooking in the creuset pot since it holds the heat more evenly throughout. Ingredient amounts are to taste or as you desire but generally I use a tea spoon or so of spice and pinches of salt.
Stew meat and carrots in full heat.
A good quality beef chuck steak - if pieces have a lot of tendon trim it off
Onion
Garlic
Mushrooms - sliced
Carrots - cut into small rounds about 1/4 to 1/2 inch long
1 or 2 cups of Red Wine
Beef Stock
Petite Peas
Black Pepper
Salt
3 tsp Tarragon
Thyme
Celery Seed
Mustard Powder
Turmeric
Paprika
Olive Oil (I used Zeta brand lemon flavored)
Bay Leave
Sear the meat in a pot with the olive oil, and crushed garlic adding the onions a few minutes later.
Begin adding a teaspoon of the spices (add the bay leaf later when you have the broth in the pot) being a bit more generous with the tarragon.
The meat will give off juices and stop searing by itself but keep the heat up and add some wine in increments letting it sigh as you add it.This is the braising phase. Scrap any burnings off the bottom as they will add flavor. Now add the carrots as they will need to cook for a while to soften.
As the mix starts to dry out and the meat starts to sear again, slowly add in the beef stock. You could braise some more but I just poured in the entire quart of beef stock and let it simmer, cooking for 2 hours. Next add in the mushrooms and peas cooking for another hour.
Serve with GF pappardelle type noodles. Nans has some that look good but have not tried them yet. http://nansgourmetfoods.com/glutenfreeplainpappardelle.aspx
buon appetito
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