Sweeney Beef Stew

Food & Drink October 29th, 2013


stew fetch

On a cold day few things are better than a warm stew. Coppermill Kitchen’s Beth Ann Sweeney whips up a classic Beef Stew in a copper daubiére.

 Sweeney Beef Stew

2 Tblsp olive oil

1 ½ teas kosher salt

¾ teas pepper

2 Tblsp unsalted butter

3 Tblsp Flour

3 cups beef stock

2 Tblsp tomato paste

¼ teas fresh thyme

¼ fresh oregano

¼ teas basil

1/8 allspice

1 ½ pound chuck beef

3 large Idaho potatos

3 large carrots or if small a whole bundle

In my Copper Daubiére brown the beef with olive oil. Season with salt and pepper maybe even a little garlic powder, cayenne pepper and paprika for a little kick which is what I do.  Add butter, flour, stock, tomato paste, herbs and spices and cook on medium for one hour.  Then transfer to a slow cooker set on low and cook for 7 hours. When you transfer the stew add the potatos and carrots. In the end I transfer it back to my daubiére to serve around a big table, I also sometimes add it back to the daubiére for the last hour to give it a thicker consistency (better for dipping Italian bread in). Serve warm with fresh bread to dip the bread in the juices.

-Beth Ann Sweeney


Leave a Reply