The word “stew” could use a marketing campaign. Stew is delicious. It’s healthy. There’s no reason not to love it. Yet, when was the last time you went into a restaurant and said “Oooh, I really want the stew.” I’ll tell you when—never. And that needs to change. The journey of a thousand miles begins with one step. And one new “stew.” Take that step with me. Step forward with me into a new world dominated by stew-sserole!
Ingredients
- 4 Tbsp butter
- 2 lb beef short ribs, cut into 2-inch pieces
- 2½ tsp salt, divided
- 1 large onion, diced
- 5 stalks celery, thinly sliced
- 12 oz baby carrots, halved
- 5 Tbsp flour
- 3 cloves garlic
- 4 cups beef stock or broth
- 3 Tbsp soy sauce
- 2 -3 (about 1½ lb) russet potatoes, cut into ¼ inch slices
- 3 scallions, thinly sliced
How to Make It
- Preheat the oven to 325°F.
- Place a skillet over medium heat. Add butter. Once melted, add the beef and 1 teaspoon of salt, and sauté 6-8 minutes, until the all of the beef has browned. Using a slotted spoon, remove the beef to a baking dish, leaving any juices behind. Add onion, celery, carrots, and 1 teaspoon of salt to the skillet, and sauté for 6-8 minutes or until the onion pieces are translucent. Sprinkle the flour on top of this mixture, stir it in, and sauté for 2 minutes.
- Add garlic and sauté until fragrant, about 30 seconds. Add stock or broth and soy sauce and bring to a boil. Reduce heat to low and simmer for 5 minutes, until the broth has thickened to the consistency of gravy. Transfer the skillet contents to the baking dish atop the beef.
- Arrange the potato slices atop the mixture in the baking dish in a tile pattern, slightly overlapping one another to cover the surface. Tightly cover the baking dish with aluminum foil and transfer to the oven and roast for one hour. Carefully remove the foil and continue to roast for an additional 30 minutes. Remove the casserole from the oven, garnish with scallions, and serve hot scoops into bowls—be sure to include all the good bits!
