Comfort Stews to Warm the Holiday

Christmas holidays are a time for comfort food and beef stew fits that bill – especially after a long winter walk or on returning from a day of skiing. A slow-cooker simmering after a hard day’s work or play can be a welcome friend as the door swings opened and the fragrance sweeps over tired bones. But sometimes stews are better done in a Dutch Oven, or as the French call a Daube, under a watchful eye. Here are stews appropriate for both a Daube and slow cooker. Choose your tool and warm your soul.

Beef Stew with Barley, Sage, Rosemary and Wine
2 lbs beef chuck roast, cut into 1½ inch pieces
2 onions, sliced
1 lb carrots, peeled and cut into 2-inch pieces
6 fresh sage leaves
1 Tbsp fresh rosemary
1 can diced tomatoes
¼ cup pearl barley
1½ cup red wine
1½ cup white wine
2 small cans mushrooms

In a Dutch oven or large heavy pot, sear the beef over medium-high heat in a bit of canola oil. Cook beef in at least 2 batches, browning well. Set meat aside.

In same Dutch oven sauté onions until onions are softened and golden, about 5 minutes. Add the sage and rosemary for the last minute. Set onions aside with the beef. Then in the same Dutch oven brown the carrots for about 5 minutes, until just beginning to caramelize. Set carrots aside on their own. Return the beef and onions to the Dutch oven along with the remaining ingredients. Salt and pepper to taste. Bring to a boil, then cover and reduce to a simmer. Braise for 1½ to 2 hours covered. Add the carrots and cook another half hour.

Crock-Pot alternative: for those of us who want great meals but sometimes can’t be around to watch them simmer, a crock pot is a fantastic alternative to a Dutch oven. Carry on as for the Dutch oven, but after browning everything, return the beef, onions and carrots and all the remaining ingredients to the Crock-Pot. Cook covered on low for 6 to 8 hours. The only difference with the Crock-Pot is that the carrots will be slightly softer – just make sure they are not cut too small. The worst mistake you can make with a Crock-Pot is not to brown the meat and vegetables beforehand – browning caramelizes and brings out a depth of flavor which braising on its own simply cannot.

Gingered Beef and Ale Stew with Apple, Sweet Potato and Peppers
I would advise against an unattended Crock-Pot for this recipe as the peppers and the sweet potato are too delicate for very long (6-8 hour) cooking. If you will be around, then you could cook the meat and onions in a Crock-Pot for 2 to 3 hours, then add the potatoes and peppers and cook another hour or two.

2 lbs beef chuck roast, cut into 1½ inch pieces
2 onions, finely diced
6 cloves garlic, minced
1-inch piece fresh ginger, minced
1 tsp fresh rosemary
1 bottle beer – your favorite
1 large apple, peeled, cored and diced
1 large sweet potato, peeled and cut into course 1½-inch chunks
1 red pepper, cut into 1½-inch pieces
1 yellow pepper, cut into 1½-inch pieces
1 green pepper, cut into 1½-inch pieces

In a Dutch oven or large heavy pot, sear the beef over medium-high heat in a bit of canola oil. Cook beef in at least 2 batches, browning well. Set meat aside.

In same Dutch oven sauté onions until onions are softened and golden, about 5 minutes. Add the garlic, ginger and rosemary for the last two minutes. Set the onions aside with the beef. In the same Dutch Oven, sauté the onions in a bit of olive oil over medium for about 4 to 5 minutes, until just beginning to brown. Set the peppers aside on their own. Return the beef and all accumulated juices back to the Dutch oven and add the beer and the apple. Salt and pepper to taste. Bring to a boil, then cover and reduce to a simmer. Braise for 1½ to 2 hours covered. Stir the potatoes and the peppers into the stew and cook another half hour.