Distinctly Montana Magazine

the stew. I like adding rosemary for a "woodsy" component to the stew. Most important of all, however, is not to forget to use salt and pepper. The lack of these basic seasonings is the pri- mary reason that a stew can taste "flat." Finally, there are two distinct cooking methods I use when making this stew. First, I use a higher heat to caramelize the onions and the beef. By caramelizing the onions and getting a good sear on the beef, you add a layer of flavor often lacking in stews. Once that occurs and all of the other in- gredients are added to the pot (it's a perfect opportunity to use that cast iron Dutch oven), the heat goes to medium low or low so that the tightly wound proteins and col- lagens in the beef have time to relax while bathing in the succulent sauce that you'll create in the process. When I cook with wine, and I definitely add wine to this stew, I cook with the wine I would drink. I do not use what super- markets term "cooking wine." That stuff is laden with sodium. So it bears repeating: Cook with a wine you'd drink. One final note regarding the prepara- tion of the beef: I salt and pepper the meat and then coat the cubes in all-purpose flour, shaking off the excess. This addition of flour will help thicken the sauce. But if you have a problem with gluten in your diet, you can coat the beef in rice flour. It works just as well and you'll accomplish When I cook with wine, I cook with wine I would drink. " " the same thickening result. And just so you know – this recipe works equally as well with venison. INGREDIENTS 3 Tbsp. virgin olive oil (not extra virgin – that's for dip- ping bread or making salad dressing) 2 lbs. cubed beef (chuck or stew beef) 2 med. white onions, diced 2 Tbsp. all-purpose flour or rice flour depending on your tolerance for gluten 1 tsp. salt Freshly ground black pepper, to taste 1 1/2 cups dry red wine 3 14-1/2 oz. cans of diced tomatoes with juice 6 small red potatoes, scrubbed, cut into chunks, skin on 4 carrots, peeled and cut into "coins" 4 celery stalks, washed and cut into 1-inch pieces 1 lb. Cremini (baby Portabella) mushrooms, roughly chopped 2 tsp dried oregano 2 tsp. fresh rosemary METHOD Salt and pepper the meat and coat in flour. Heat the oil in a deep stew pot or Dutch oven over medium high heat. Add the onions and sauté until caramelized. Add the stew meat coated with the flour and cook until browned on all sides. Add the wine, tomatoes and their juices, the carrots, and celery. Bring to a boil, and then reduce to a simmer. Cook over low heat for at least one hour, adding oregano and rosemary at about the 45 minutes point. Stir occasionally. Serve with warm crusty bread. Inspired by LiteTouch®, Savant's three new keypad styles are designed to please the discerning eye of architects and interior designers world-wide. Customizable keypads are available in a variety of finishes and compliment Savant's award-winning Apple® iOS automation solutions. Connect directly to any Savant SmartSystem to control lighting, audio/video, climate, window treatments, and other integrated technology or subsystems. If you ever wished you could, Now You Can. Contact your local Savant Partner for more information. 406.932.5400 www.5400.tv 40 DISTINCTLY MONTANA • WINTER 2013

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