Best Beef Stew Ever!

Recipe > Beef Stew > America's Test Kitchen

This was FANTASTIC (as is every recipe on America's Test Kitchen) as well as easy! You seriously can throw in just about any vegetable without screwing this up. Can't wait to hear how it turns out for you!

Recipe Based off of America's Test Kitchen

Serves 6
3 1/2 pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
(I used 1lb steak and 1lb lean ground beef)
Table salt and ground black pepper
3 tablespoons vegetable oil
(I used olive oil)
2 pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
(I used 1.5 large yellow onions)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
(Blue Moon's Full Moon beer was excellent!)
4 sprigs fresh thyme , tied with kitchen twine
2 bay leaves
1 tablespoon cider vinegar
(I also threw in some diced pumpkin and carrots)


1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.

2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.

3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

Cafe Rozella

Cafe Rozella > White Center > 98106 > 9434 Delridge Way SW > Coffee > Literary Arts > Community > WiFi



I don't get it, maybe I'm not enlightened enough, maybe I just don't know the whole story. Cafe Rozella is dirty...really dirty. I think the sidewalks are cleaner than their floors. It wasn't just their floors, EVERYTHING looked dirty. The Mexican mocha that I'm drinking is pretty good and the barista was very friendly. I had heard that they also serve wine. The barista said no, but I should ask the owner, a stoic man heavily puffing on a cigar right outside the door.

Hold, please, while I do my research.

Okay, so Cafe Rozella hosts all sorts of multi-cultural activities as well as live performances. "Where do these people perform?", you ask. I don't know. Cafe Rozella is tiny. During the summer, they host activities in their parking lot. Also, they host gatherings for writers, poets, artists and other sorts of intense and interesting people. Unfortunately, I don't fall under any of those people. The only two topics I can bring to the table are food and real estate. That fact aside, I still think I get it -this is more a community gathering place than a coffee shop. Cool. Did I mention how dirty it was?

There is a really great article about Cafe Rozella from the times. Take a look at http://seattletimes.nwsource.com/html/localnews/2008092135_cafeprofile05m0.html You can also find out more about their events and activities at the Cafe Rozella Blog.

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