While most are spending President's Day weekend kicking back with a few favorite movies (Jesse Eisenberg, I love your work), my favorite way to spend the day off is letting a stew like this one simmer over the stove.
Full disclosure: this recipe was originally inspired by Meik Weiking's Skipper Stew Recipe from the Little Book of Hygge, one of the works that inspired my lifelong love of all things cozy living. His original recipe featured such an absurd amount of butter that I nearly went into cardiac arrest.
But trust me when I say TRUST THE PROCESS because all that butter makes for a rich, delectable, and full-bodied broth. Over the years, while I've developed my own spin on the dish, the elements of that recipe printed in the adorably designed pages of Meiking's bestseller remain.
Without further ado, here's the world-famous recipe that has family and friends begging for more—come rain, shine, or sudden urge to make your kitchen into a rustic tavern.
Skipper Stew (My Version)
Servings: 12.
Total time (prep + cook): Around 45 minutes prep, 4-5 hours cook time
Ingredients:
4 lb chuck roast, cut into small pieces
4 tbsp butter
4 tbsp olive oil
7-10 carrots, peeled and small diced
1 medium onion, peeled and medium diced (small dice if you prefer)
4 tsp garlic, minced (a jar garlic is fine)
12 cups of chicken stock (3 32-ounce containers)
1/4 c red wine
Salt and pepper, to taste
Worcestershire sauce, to taste
2 sprigs of fresh rosemary (added near the end)
Instructions:
1. Peel and medium dice carrots, set aside.
2. Peel and medium dice onion, set aside.
3. If chuck roast needs to be cut, cut into medium-size pieces, enough to place on a spoonful once meat has cooked and shrunk slightly, removing excess fat in the process.
4. Place a small amount of olive oil in a large pot. Sautee chuck roast pieces in small batches over medium-high until all sides are browned, generously seasoning with salt and pepper throughout browning process. Set aside.
5. Keeping the juices from the beef in the pot, melt the butter and 4 tbsp of olive oil over medium-high heat. Once the fats are melted, add aromatics (onion and garlic) and cook until fragrant (about one minute).
6. Add carrots, beef, Worcestershire, wine, and 12 cups of chicken stock to the pot. Bring to a boil over medium-high heat.
7. Reduce heat to low and simmer for about 4-5 hours or until meat is fork-tender.
8. About half an hour before stew is ready to serve, add two fresh sprigs of rosemary to pot. Remove once stew is served.
9. Ladle soup into large bowls and serve with potatoes, egg noodles, or on its own for a hearty and comforting meal. Leftovers can freeze for up to six months.
Pro tip: Stew can also be made in the crockpot! Just brown the meat ahead of time in a separate pot and add to the crockpot with all other ingredients, cooking on low for 5-6 hours.