Cowboy Cast Iron Cooking Beef Roast

Y'all may accept heard of this type of stew earlier every bit it was made famous by Julia Child… beefiness bourguignon. Just we're simplifying it and putting a cowboy twist on it.

Now, me and Julia agree on one affair for certain and that is to commencement off with quality meat. Stew is not a hard dish to prepare. But don't buy stew meat. You never know what they cut information technology from or where it'southward coming from. Today we're using a chuck roast and we'll cut it up ourselves.

Stride ane:

Start off with 4 lbs. chuck roast. Now, you'll see this beefiness has a road map as to where yous need to cutting it. All those white lines and connective tissue is where yous follow along and cut. You want to split up all those pieces out and trim off whatever large pieces of fatty.

Be sure to check out our video below to see this step in action!

Later on you go that all separated go alee and cut them into virtually i-inch chunks.

The side by side step is very important, you need to pat this meat dry out before you lot brainstorm to flavour it so that seasoning will stick.  You can season it with salt and pepper, simply you know me, I like season it with Red River Ranch Original Seasoning . Give information technology a pretty generous coating on all sides.

Step ii:

Heat some olive oil in a large bandage fe skillet and add well-nigh half of the meat to information technology. We don't want to brown this all the manner through, just around all the edges.

You lot want to brown the meat in at to the lowest degree two batches, because you don't want to overcrowd the meat in the skillet. Then transfer the meat into a Dutch oven- today we used a 12-inch deep Lodge, or almost 8 quarts.

At this bespeak, I recommend that yous deglaze your skillet to excerpt the remaining flavor from browning that meat. But pour a little red wine in there and mix it around a scrape lightly along the pan (be sure you use wood on cast atomic number 26), and and then pour the contents of the skillet in the Dutch oven.

Step three:

Take viii slices of thick-cut bacon and cutting them into 1-inch pieces. Add together a little olive oil to a hot skillet and cook the bacon until nearly done. Remove the bacon from the skillet and set bated. Yous want to keep equally much grease in the skillet as y'all can, and so I similar to mash the bacon slightly to keep any of that extra bacon grease in the skillet. Add together the bacon to the Dutch oven with the meat.

Stride 4:

Add the carrots and onions to the skillet with the bacon grease and cook them for about  viii to 10 minutes, until those onions kickoff browning. I like to cutting the carrots in about ane-inch chunks because that volition help them stay whole when we go to cooking this.

When the onions have browned, stir in 4 minced garlic cloves and cook it for some other infinitesimal, stirring continuously or they volition burn down. Then, transfer all of that into the Dutch oven.

Step 5:

Add the pearl onions into the mixture. The reason I like to use these is because they hold their shape while cooking and don't deliquesce.

Step half-dozen:

Now let's add the liquid. You'll need a bottle of red wine. I similar to utilise a stout, dry red like Merlot or Pinor Noir. Stir that into your Dutch oven and then add 3 to 4 cups of beef broth. You lot want to cascade it to the level where it simply covers correct higher up the meat and vegetables.

Stir in the thyme and tomato paste.

Notation: Red wine has a lot of acid in information technology, and if yous take a new slice of seasoned cast atomic number 26, I don't recommend cooking this in information technology. Acid tin can be hard on bandage iron. Pick something that you've been using for a long fourth dimension and is seasoned well or utilise enamel coated bandage iron.

Footstep 7:

Identify the Dutch oven over a medium-loftier estrus and bring it dorsum to a really skilful simmer. When it gets to that betoken, put the lid on and popular it in the oven at 300 degrees F. and permit it simmer skilful for about 1 one/2 hours or until the meat gets fork tender.

Cheque out the video to run into us cook this outdoors with coals.

Stride eight:

Right before that 1 1/2 hours is upwards, add 2 tablespoons of olive oil and two tablespoons of butter to your skillet. Allow it melt and add one pound of thinly sliced mushrooms. Cook them for near 8 minutes or until they brown and just brainstorm to get tender.

Stir in 2 more tablespoons of butter. When it melts, add the flour and stir until combined.

Step 9:

Stir the mushroom mixture into the stew then sprinkle in the garlic salt. Place the stew dorsum on the estrus and let it come to a skillful simmer for about 15 minutes. This will permit for that flour nosotros added to the mushrooms to thicken our stew a bit.

Folks, now get your spoon and gustatory modality the goop because it is the star here.  There are different ways to serve this but I similar to serve it over mashed potatoes or even simply with some garlic staff of life.

Thank y'all for stopping past and hope you savor this cowboy version of a class French dish- Beef Bourguignon and as Julia says, "Bon Appetit!"

Beefiness Bourguignon - Cowboy Kent Rollins

Prep Fourth dimension 35 minutes

Total Fourth dimension ii hours xx minutes

• 4 lb. chuck roast chopped into 1-inch chunks
• Red River Ranch Original Seasoning or common salt and pepper
• 3 tablespoons olive oil divided
• 1 750 ml canteen dry blood-red wine Merlot or Pinot Noir
• 8 slices bacon roughly chopped
• 2 white onions roughly chopped
• 2 cups carrots sliced into one-inch pieces
• 4 garlic cloves minced
• i lb. frozen pearl onions
• three to 4 cups beefiness broth
• ii teaspoons ground thyme
• 2 tablespoons love apple paste
• four tablespoons unsalted butter unsalted divided
• ii teaspoons Garlic salt
• one lb. sliced mushrooms
• 3 tablespoons all-purpose flour
• Mashed potatoes or garlic staff of life for serving optional

1. Preheat the oven to 300 degrees F.

2. Later on you've cut the chuck roast into pieces, pat the meat dry with a paper towel, generously season all sides with the Red River Ranch Original, or salt and pepper.

3. In a large cast iron skillet, heat well-nigh 1 tablespoon of olive oil over medium-loftier heat. Add half of the meat to the skillet and cook most 8 minutes, or until browned on all sides. Transfer the meat to a deep 12-inch Dutch oven (8 quart). Heat another tablespoon of olive oil in the skillet repeat with the remaining meat.

4. Add about ¼ cup of red wine to the hot skillet to deglaze. Stir around the pan and scrape the contents into the Dutch oven.

5. Render the skillet to the heat and add the bacon. Cook over medium rut just until browned. Strain the salary from the pan, leaving whatever grease in the skillet, and add the bacon to the Dutch oven.

6. Add the white onions and carrots to the skillet with the bacon grease and cook over medium heat until the onions begin to brown, virtually viii minutes, stirring occasionally. Salt and pepper, to gustation.

7. Stir in the garlic and continue cooking for another infinitesimal, stirring constantly. Stir the contents of the skillet into the Dutch oven.

8. Stir the pearl onions into the Dutch oven. Add in the remaining canteen of red wine. Pour in plenty beefiness broth to only encompass the meat and vegetables. Stir in the thyme and tomato paste.

9. Place the Dutch oven over medium-high heat and bring the stew back to a good simmer. Cover the Dutch oven with lid and transfer to the oven. Broil for about 1 ½ hours or until the meat is fork tender. Remove from the oven.

10. Meanwhile in the large skillet, add ane tablespoon of olive oil and 2 tablespoons butter. Melt the butter over medium heat, so stir in the mushrooms and cook for about viii to 10 minutes or until they begin to brown. Mix in the garlic salt.

11. Slowly mix in the flour and the remaining 2 tablespoons of butter. Stir the mushrooms constantly until the flour is absorbed. Add together the mushroom mixture into the Dutch oven.

12. Place the Dutch oven over medium-loftier rut and bring to a simmer, uncovered, for virtually fifteen minutes to let the mixture thicken slightly.

13. Serve on top of mashed potatoes or with garlic bread, if desired.

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Source: https://kentrollins.com/cowboy-beef-bourguignon/

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