SMITH & WOLLENSKY, Beef Stew
In the summer of 2020, Sophisticated Living Columbus endeavored to support some of our favorite fine dining establishments by publishing a special section that included recipes for their signature dishes. This recipe was included in that feature. Click here for more recipes, and please - support the capital city's vibrant food scene.
Smith & Wollensky’s American Steakhouses garner international acclaim for a reason. Their impressive selection of gourmet steaks and seafood are enough to make anyone’s mouth water. You can support their Easton location by purchasing a gift card at https://www.smithandwollensky.com/. Read our feature story on Smith & Wollensky Easton here.
To follow along with Chef Matt as he makes this Beef Stew recipe, go to https://youtu.be/6tM3h1vwp_w.
Ingredients MARINADE Sirloin Tips Diced in 1 Inch Cubes - 3 Lbs. Red Wine - 1 Quart Red Wine Vinegar - 3/4 Cup Medium Sized Carrots Peeled and Chopped - 3 ea.
Medium Yellow onions Chopped - 3 ea. Bouquet Garni (Thyme, Bay Leaf, Parsley, Leek) 2 ea.
1. Combine all Ingredients and marinate for 24 Hours. 2. Remove the beef and pat dry, save the liquid and bouquet Garni.
FOR THE STEW Oil - 3 Tbsp Marinated Beef Medium Yellow Onion (Diced) - 3 ea.
Garlic Cloves Minced - 6 ea. Tomato Paste - 8 oz Medium Carrots, Diced - 6 ea.
Medium Turnips, Diced - 2 ea Medium Parsnips, Diced - 6 ea.
Yukon Potatoes, Diced - 6 ea.
Veal Demi Glace - 1 pint Salt and Pepper to taste
Sear the meat in the oil using a Dutch oven, browning on all sides.
Remove the meat and reserve for to add later.
Do not wash the brown crust (Fond) from the bottom of the pan, sauté the onions until golden brown.
Add the Garlic and cook for an additional minute, or until fragrant.
Strain the Remaining contents of the marinade over the onions and garlic, discard the carrots and onions however you want to reserve the bouquet garni.
Return the beef to the pot, add the demi glace, bouquet garni, bring to a boil and then simmer for one hour.
Add the tomato paste and the vegetables, bring to a boil and then return to a simmer for another hour.
Test the beef for tenderness and season to taste with salt and pepper.