Stew goes from stovetop to oven - Food & Fitness

Stew goes from stovetop to oven

Smoked paprika is the key ingredient for this beef dish

Wednesday, Oct 01, 2008 - 12:06 AM

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By J.M. HIRSCH

THE ASSOCIATED PRESS

Here's a recipe for a truly fine beef stew that needs a little extra care in the choice of a key ingredient.

It's the smoked paprika. Make sure you used the smoked variety; otherwise the paprika is little more than food coloring.

The smoked paprika adds no real heat, just deep, smoky notes that go well with the beef and potatoes. The cider and ginger add subtle sweet notes.

Most stews call for tougher cuts of meat, which tenderize during long simmers. This version saves time by using a better, more tender cut of beef. If you'd rather let it simmer for a while, switch to a more traditional stew meat.

The stew can be eaten as is at the end of the stovetop simmer, or take it another step by topping it with rounds of biscuit dough -- use prepared dough from the grocer -- and baking it just until the biscuits are lightly browned.

Smoky Cider Beef Stew

Makes 6 servings.

2 tablespoons olive oil

1 large yellow onion, diced

2 cloves garlic, minced

4 sprigs fresh thyme

1 teaspoon smoked paprika

¼ teaspoon powdered ginger

2 pounds bottom sirloin or skirt steak, cut into bite-size chunks

½ cup apple cider

2 large carrots, cut into thin rounds

3 small potatoes, cut into small chunks

1 14½ -ounce can diced tomatoes, with juice

1 14-ounce can beef broth

¼ cup cool water

1½ tablespoons cornstarch

Salt and ground black pepper, to taste

Prepared biscuit dough or puff pastry, cut into six 2to 3-inch rounds

Heat the oven to 350°.

In a large Dutch oven over medium-high, combine oil, onion, garlic, thyme, smoked paprika and ginger. Saute until onion is tender, about 5 minutes. Add steak and brown on all sides, about 5 minutes. Discard thyme sprigs.

Add cider to deglaze pot, then use a wooden spoon to scrape bottom to release any stuck bits. Add carrots, potatoes, diced tomatoes and beef broth. Stir well, then bring to a simmer. Cook until potatoes are tender, about 20 minutes.

In a small glass, mix together water and cornstarch, then add mixture to stew. Simmer for several minutes, or until stew begins to thicken. Season with salt and pepper.

Arrange rounds of biscuit dough over top of stew. Place pot in oven and bake for 15 minutes, or until biscuits have risen and browned lightly.

Or ladle stew into 6 large oven-safe ramekins. Arrange ramekins on a rimmed baking sheet, then top each with a biscuit and bake. The biscuits may bake faster with this method.

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