Chicago Tribune Wine Columnist Beef Stew
Football season is in total swing. College teams are hit the gridiron and the World Series is only a few days away. Information technology'south time to fire upwardly a great meat stew for some tailgating or a sports fustigate at dwelling.
It seems that forever cooks accept been told that searing meat over high heat "seals in the juices" by cauterizing the pores of the meat.
It doesn't.
Other factors account for meat losing its moisture in the presence of heat. What browning meat does do is create flavour compounds that, in plow, interact to add together savory, complex flavour compounds to the meat in the dish itself. The process is called the Maillard Reaction, named after Louise Camille Maillard who discovered it in the early 1900s.
When the sugars and proteins on the surface of the meat meet the heat, they brown. (The same happens when caramelizing carbohydrate for candy, or browning the bottoms of cookies, or crisping the edges on chunks of roasted vegetables. Information technology'due south all sugar.)
That'due south why, when making a stew, you're encouraged to brown the small pieces of meat in batches. If they oversupply, they make the Maillard Reaction ineffective by lowering the rut and reducing the browning. In some cases, crowding creates steam; the surface of the meat "sweats" and the Maillard tin can't piece of work.
By the manner, moisture loss in meat is a function of the fibers in the meat'south musculature squeezing out wet because of as well much estrus too long.
If you lot call back that the rich sense of taste and texture of beef stew is commensurate with fat and calories, check out the diet information on this recipe. They're both depression. The recipe comes from a drove adult and published by the American Diabetes Association and is authored by a registered dietitian and nurse.
Burgundy Beef and Vegetable Stew
Recipe from "The Illness Prevention Cookbook" past Clara Schneider; makes 6 servings
Ingredients
1 ane/2 pounds beef eye round
i tablespoon vegetable oil
1 teaspoon dried thyme leaves
1/2 teaspoon table salt
one/ii teaspoon pepper
xiii 3/four ounce can or box of beefiness broth
one/2 cup good quality red vino (see note)
iii large cloves garlic, peeled and crushed
1 1/ii cups babe carrots
1 cup frozen whole pearl onions
2 tablespoons cornstarch, dissolved in two tablespoons water
8-ounce package frozen carbohydrate-snap peas
Directions
Trim fat from the beef and cutting into 1/two-inch pieces. In a Dutch oven or large heavy pot, heat oil over medium-high heat until hot. Add together beef (half at a time) and brownish evenly, stirring or flipping occasionally. After second batch is done browning, pour off drippings. Flavor with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to a boil; reduce oestrus to low.
Cover tightly and simmer for 1 ane/2 hours. Add together carrots and onions. Embrace and continue cooking for 35-40 minutes or until both beef and vegetables are tender.
Bring beefiness stew to a moderate boil over medium-high heat. Add together cornstarch mixture; melt and stir one infinitesimal. Stir in sugar-snap peas. Reduce estrus to medium and cook for three or iv minutes, or until peas are heated through
(Note: If you do not eat booze or apply wine in your cooking, you lot may substitute an equal measure of 100 per centum tart [not "black"] crimson juice for the cerise wine.)
Nutrition information per serving: 220 cal., half dozen thousand total fatty (1.4 1000 saturated), l mg chol., 567 mg sodium, eleven g carbo., 3 yard dietary cobweb, 29 g poly peptide.
About Neb St. John: Bill has written and taught nigh restaurants, food, cooking and vino for more 40 years, locally for Rocky Mountain News, The Denver Mail and KCNC-Idiot box Aqueduct 4, nationally for Chicago Tribune Newspapers and Wine & Spirits magazine. The Denver native lives in his hometown. Contact Pecker at billstjohn@gmail.com
Source: https://www.uchealth.org/today/tailgate-time-burgundy-beef-and-vegetable-stew/
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