One of my favorite activities is going on the weekly grocery run to two different stores and a farmers market. (I’m so lame)
I rarely have a plan, let alone a list and I’m not quite sure if this is a good thing or not.
I used to make lists, but after the umptenth time returning home from the store only to realize I missed the most important item on the list, I dramatically crumbled it up, threw it on the floor, delivered a good stomping, and declared all out war on grocery lists. Oh yeah, I then proceeded to pick it up and head back to the store, stomping feet and all.
This dish came about from one such stormy Sunday afternoon, when, upon returning from rushing through my fav time of the week (sadface), I discovered I not only forgot the beef stock and organic soil (reason #1 for going), but the chocolate to make a very important sixth batch of these somehow evaporated from my mind as well. Grrr. Double Grrr.
Instead of hauling my booty back to the shops, I decieded to make do with what we had on hand. Simmering soup all day long wasn’t at the top of my desire list so forgetting the stock wasn’t too hard of a blow.
The chocolate was another story, and a day later trip to Trader Joe’s to solve that problem.
What to do with beef chuck?
Make into beef chunks:
With the easiest marinade known to man: soy sauce, garlic, rice wine vinegar, these beef chunks were drowning in salty savory bliss.
I tried making a gravy from the bits at the bottom of the pan….
But the flavor doesn’t develop as well with such a burnt foundation. Whoops.
Good thing I kept all the beef juices, ’cause they are absolutely fantastically de.li.cious!
So even though this isn’t exactly an actual ‘deconstruction’ the Top Chefs would approve of, it’s a WAY easier and faster than normal beef stew, and still manages to yield enormous flavor for such short cooking time (marinating the beef helps.)
Looking for a shortcut on time without axing the flavor?
Look no more.
Here you go.
deconstructed beef stew
Prep Time: 10 minutes
Cook Time: 20-30 minutes
For the meat
- 1-1.5 lbs. grass-fed beef chuck roast, cut into 1-inch cubes
- 1 oz. soy sauce
- 6 garlic cloves, minced
- 3 Tbsp rice wine vinegar
For the vegetables
- 2 celery stalks, cubed
- 2 carrots, cubed
- 4 yukon gold potatoes, cubed
- 1 tsp herbs de Provence
- 1 Tbsp grapeseed oil
Preheat the oven to 400 degrees F, prepare a baking sheet with parchment paper, set aside.
Toss the diced veggies with 1 Tablespoon oil, place in a single layer on the baking sheet, sprinkle with herbs de Provence. Bake for 20-25 minutes until golden brown.
Heat 2 Tablespoons oil in a large saucepan. Pan sear the meat, working in batches as to not overcrowd the pan, 2-3 minutes per side. Once cooked, place meat in a foil boat to keep warm and collect the juices. You could also place in a glass bowl and cover.
Serve meat with collected meat juices alongside roasted veggies.