Why do that?
- Martha Stewart’s classic beef pot is cozy and streamlined – no browning is required.
- With beef chuck, carrots, potatoes, garlic, tomato paste and balsamic vinegar (the secret ingredient) it is a rich, calming autumn favorite.
As a decades of New York City, I am a fool for the autumn season. From my home state of Florida, in which the year -round forecast is hot and moist indefinitely, it is my favorite part to live in the north.
When summer comes to an end, I can’t help but look forward to making my favorite recipes in autumn. My absolute starting point lately is Martha Stewart’s Beef potwhich only uses a handful of effective ingredients and only needs preparatory work for 15 minutes. It is simple, hearty and reliable.
I always looked up too Martha to make her timeless approach to cooking, which she illustrates in her classic recipe for beef pot.
How to make Martha Stewarts beef pot
Martha’s beef pot follows an optimized approach by skipping the meat. I prefer this technique because it accelerates the preparation time. I like to prepare all of my ingredients first, then I combine everything in my Dutch oven at once:
Heat the oven to 350 ° F and then prepare three pounds of beef houses by cutting it off from fat and cutting the parts into 1 1/2-inch cubes. Dispose of the beef, 1/3 cup of tomato paste, three tablespoons of balsamic vinegar and two tablespoons of flour into a Dutch oven. Season with salt and pepper, then mix until they are combined.
Add a pound of chopped carrots, two diced onions, six halved small red potatoes, six shattered cloves of garlic, two bay leaves and three cups of water. Bring the pot to a boil, then cover it with a lid and put it in the oven.
The stew takes 2 to 2 1/2 hours to cook. You will know that it is finished when the beef is nice and tender. After the pot has been carefully removed from the oven, take out the laurel leaves and serve hot with garlic bread.
Simply recipes / Nathan Hutsenpiller
What I love the most about this beef pot
My favorite part of this recipe is what I consider for its secret ingredient: Balsamic vinegar. The mix is ​​just enough to bring everyone a rich and complex sweetness that is really unmistakable.
I make this recipe with a small addition: garlic chilli sauce. Only two tablespoons give this already warm and cozy recipe an additional heat kick without completely overwhelming the hearty taste of the stew.
Tips for the production of Martha’s beef pot
- Martha’s recipe suggests adding only three cups of water to create the broth. I found it useful to add almost two additional cups of water. I add a 4. cup of water before I bring the pot to cook and later add another cup in half of the cooking process when I notice that the values ​​appear a little low.
- Many simple substitutions can be taken into account. For example, I prefer to use red potatoes, but white potatoes and sweet potatoes also work well. You can also add rice, celery, parsnips, rutabaga and beets for additional taste and texture as well as beef supplies to improve the overall recipe. Have fun experimenting to really make this stew into your own.
