The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.
This month’s challenge didn’t really appeal to me since I would have to make so many changes in order to be able to eat it, but it did inspire me to make this delicious rosemary and fire-roasted tomato beef stew!
The secret ingredient here: Smoked paprika that gives the stew a rich flavor (fine, it makes it taste like it’s been simmering for 18 hours rather than 2, but you don’t have to tell anyone :)) I also browned the meat first which adds an incredible depth of flavor, I highly recommend it even though it takes some extra time. I also had meant to add potatoes to this stew but ran out of space in the pot!
Smoky Rosemary & Fire-Roasted Tomato Beef Stew
1 pounds beef cubes
2 Tbsp olive oil
2 medium onions, chopped
4 garlic cloves, minced
4 celery stalks, cut into 1/2 inch pieces
6 carrots, cut into 1/2 inch pieces
1 14 oz. can fire roasted tomatoes
2 cups soup stock
2 sprigs rosemary
2 bay leaves
1 tsp smoked paprika
salt & pepper to taste
- Heat 1 Tbsp of oil in a large dutch oven over high heat. Brown beef cubes in batches (don’t crowd the pan) and remove to a small dish.
- Reduce heat to medium and add remaining oil and brown onions. Add garlic, celery and carrots and cook 3-4 minutes.
- Return meat to pot and add stock, rosemary, bay leaves and smoked paprika. Bring to a boil, then simmer over low heat for at least 1 hour (you can also finish this in a 350 degree oven for 1 to 1.5 hours). Season with salt and pepper to taste.
Grand total: $17.51; serves 8