To say beef is a versatile food is an understatement. There are at least 46 countries that enjoy eating beef with Canada being one of them. It can be prepared in many ways including grilled, fried, baked, roasted, slow-cooked and there are a lot of different cuts to choose from.
Beef is so versatile it can be the star of fancy dinners, quick lunches, simple stews, and more. No matter how beef is eaten, it can easily showcase worldwide flavors and culinary creativity.
When making roast beef cubes, tougher cuts that include chuck, brisket and round, where the high amount of collagen breaks down during a lengthy cooking process and transforms into gelatin, result in supple, succulent meat, lending a velvety richness to the braising liquid. I recommend chuck because it has a big, beefy flavor and good fat content, but brisket and round are also suitable.
In this recipe the beef is cubed instead of cooked whole, so each beef cube is coated in seasoning for an incredible flavor. The vegetables are cooked in beef broth then added to the smoky beef gravy along with the roasted beef cubes to make an amazing ‘beef stew’… true comfort food!
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- 1.4 kg beef chuck, fat trimmed, cut into bite-sized pieces
- 2 Tbsp oil
- 2 Tbsp Montreal Steak Spice or to taste
- 1 large carrot, diced
- 2 medium Yukon Gold potatoes, cut in cubes
- 1 Tbsp oil
- 1 leek, sliced Use both green & white parts
- 3-4 cloves garlic, minced
- 250 gm mushrooms, sliced
- 1/4 cup butter,
- 1/3 cup flour
- 4 1/2 cups beef broth, divided
- 2 tsp liquid smoke
Ingredients
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- Preheat oven to 350 F.
- Cut beef into bite sized pieces. Place in a plastic bag & add oil & Montreal Steak Spice. Shake to coat cubes evenly. Thread cubes onto skewers & place over a foil lined roasting pan.
- Roast meat for about 55 minutes or until cooked. Remove from oven & take meat off skewers. Set aside.
- In a saucepan, cook carrots & potatoes in some of the beef broth until Just tender. Pour into a bowl & set aside.
- In the saucepan, add 1 Tbsp oil & sauté leeks, garlic & mushrooms until tender. Place in bowl with carrots & potatoes.
- In the saucepan, melt butter & add flour stirring constantly to make a roux. Add remaining broth, whisking to make a smooth gravy (add broth from veggies if necessary). Add 2 tsp liquid smoke, whisk to combine.
- Once the gravy is cooked & smooth, add beef cubes & all the broth/veggies. Gently fold to combine.
- Nice to serve with focaccia bread.
- The liquid smoke gives this stew such an unbelievable flavor!