Ok there are about a million different version of this one out there but this particular one is all my own, though I did take inspiration from Bon Apetit. I had a leftover pot roast that I made in the crock pot last week with some canned French onion soup; now before you berate me for the use of canned soup listen up. It’s delicious and so darn easy, sometimes we all need an easy recipe, and please check out the label it’s not all THAT bad. In this particular case, I made a little gravy with the drippings and roasted cauliflower and a side salad to complete the meal. So there!
Now the recipe I am sharing with you today is based on having a leftover pot-roast around, if you happen to not have one stew meat, and beef broth are easy substitutes for the drippings, and roast. Also if you would like to make it a clean meal you can use lean sirloin, cut into 1-2 inch pieces, and egg whites, with olive oil for the emulsion.
Beef & Broccoli Stew
2 tbs olive oil
2 large onions, sliced thin
1 large carrot, peeled & chopped
3 cloves garlic, chopped
1 tsp rosemary
1 tsp thyme
1 bay leaf
1 tbs flour
1 cup red cooking wine
1 leftover Pot roast (or 1.5 lbs stew meat)
½-1 cup drippings from pot roast
3 cups beef broth, low sodium
In a thick bottomed sauce pan heat oil over medium-high heat. Add onions, carrots, rosemary, thyme, and bay leaf. Cook stirring often until the onions have begun to caramelize about 10 minutes. Stir in flour until well blended. Add wine, scraping the bottom of the pan to incorporate browned bits. Bring to a simmer and allow the wine to reduce by half. Add the beef, drippings and broth, continue to cook at a simmer until the liquid has reduced, and the broth thickened. 15-20 minutes. Meanwhile bring a pot of water to a boil. Add broccoli and cook until crisp-tender (about 4 minutes) then remove drain, and rinse with cold water to stop the cooking process. Serve the stew hot in bowls with broccoli on top.
Garlic Emulsion
2 large hardboiled eggs, Peeled
2 garlic cloves
3 tbs lemon juice
pinch of salt
1/4 cup vegetable oil
Combine eggs, garlic, lemon juice, and salt in a blender. While blending slowly add the oil in, until a creamy sauce forms. Adjust seasonings and serve.
Beware: The garlic emulsion is garlicky! I would only add a dollop to the stew, and I like it better once it’s well mixed in. It could be because I used way less oil in the emulsion than the regular recipe called. The stew itself is dreamy and having some broccoli at the end to scoop up the bots of stew in the bowl is pretty awesome as well.
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