Entree: Guernsey – Guernsey Stew (Hearty slow-braised beef stew with root vegetables finished with rich Guernsey dairy)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1–1½ inch (25–40 mm) cubes
- 1/4 cup (30 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) Guernsey butter or unsalted butter
- 1 large onion, about 8 oz (225 g), chopped
- 3 medium carrots, about 10 oz (300 g), peeled and cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) potatoes, about 2–3 medium, peeled and halved or quartered
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef stock
- 1/2 cup (120 ml) dry red wine or additional beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup (60 ml) heavy cream or Guernsey cream
- Chopped fresh parsley for garnish

Instructions

1. Season the beef cubes with salt and pepper, then toss in the flour to lightly coat, shaking off excess. Heat the vegetable oil and 1 tbsp butter in a heavy large pot or Dutch oven over medium-high heat. Brown the beef in batches until well seared; transfer browned pieces to a plate.
2. Reduce heat to medium, add the remaining 1 tbsp butter, and sauté the onion until soft, about 5 minutes. Stir in the carrots and tomato paste and cook 2–3 minutes to coat the vegetables.
3. Deglaze the pot with the red wine (or a splash of stock) scraping up browned bits. Return the beef to the pot, add the beef stock, Worcestershire sauce, thyme, and bay leaf. Bring to a gentle simmer.
4. Cover and braise on the stovetop over low heat or in a 325°F (160°C) oven until the beef is tender, about 1½–2 hours. Add the potatoes for the last 30–40 minutes of cooking until they are tender.
5. Remove the bay leaf. Stir in the heavy cream and adjust seasoning with salt and pepper. If the sauce needs thickening, simmer uncovered a few minutes until reduced to desired consistency.
6. Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes.