beef essentials: milk braised beef stew

How To Make beef essentials: milk braised beef stew

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  PREP/PREPARE
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  Chef’s Note: Cooking with milk always presents its little problems. For example, the milk solids tend to separate and curdle during the cooking process. I’ve done two things to improve your chances of success. 1. We are going to pay very close attention to temperature. 2. I changed the traditional recipe from 100 percent milk to 75 percent milk, and 25 percent cream. The additional fat will help to stabilize the milk.
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  Gather your ingredients.
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  Place a rack in the bottom position, and set the oven to 320f (160c).
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  Toss the beef with a mixture of flour, salt, and pepper.
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  Add the oil to a heavy-bottom pot over medium-high heat.
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  Add the beef in batches and brown on all sides.
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  Chef's Note: Remove the beef and reserve.
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  Add the mushrooms and onions to the pan, and sauté until the mushrooms begin to brown, and the onions soften, about 8 – 10 minutes.
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  Chef’s Note: You may need to add a bit more oil to the pot.
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  Chief’s Tip: As the veggies are sautéing, season with a bit of salt and pepper.
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  Reduce the heat to medium low, and then return the beef to the pot.
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  Stir the beef with the veggies, and allow to cook for 4 – 6 minutes.
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  Slowly add the milk and cream to the pot.
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  Bring the mixture up to a light simmer.
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  Cover the pot, and place in the preheated oven for 1 hour.
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  After 1 hour, reduce the oven temperature to 250f (120c), partially uncover the pot, and bake for an additional hour.
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  Remove from the oven, and allow to rest for 10 minutes.
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  Chef’s Tip: Do a final tasting, and season, if necessary.
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  PLATE/PRESENT
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  Serve with some yummy mash potatoes, or over pasta. Enjoy.
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  Keep the faith, and keep cooking.
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