Is That Beef Stew?

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OMG, is that beef stew?

Answer: Yup, sure is...although it's been deconstructed a bit.

Honestly, it's getting rather cold here in Chicago and there's nothing better than a warm pot of stew, right? BUT, who has time to cook stew these days? I'm 26 years old and I'm always on the go - when I want something...I want it now. No time for waiting - so, here's my version of a deconstructed beef stew.

WARNING: Read the next paragraph slowly. You've gotta take it all in.

It's seared rib eye steaks that have been coated with kosher salt and freshly cracked black pepper. The rib eye is sitting on a wonderful cannelini bean puree that has been flavored with garlic, rosemary, olive oil, parmesan cheese, and roasted leeks. We have root veggies that get tossed in salt, pepper, balsamic, and olive oil and roasted until crisp on the outside and tender on the inside. The whole dish gets tied together with two things; a cheddar and rosemary drop biscuit (I mean who can have stew without bread?) and a pan sauce made from onions, garlic, beef stock, and red wine.

*pauses for a sec*

I know, I know - you've gotta take this all in. I mean seriously, this totally satisfies any beef stew fix...like seriously!

How long did it take me? An astounding 27 minutes from start to finish. I'm so freaking serious - and I know you don't believe me. That's okay - I'm giving you step by step directions.

Let's go.

Step 1: Cut and clean the veggies. Place them on a sheet tray and toss with kosher salt, cracked pepper, really good olive oil, and a drizzle of balsamic vinegar. These get roasted for 20 minutes in a really hot oven - about 400 degrees.

Step 2 - The Drop Biscuits. I totally cheated here - but who cares - the finished product is just as tasty, if not tastier. I used a cup of Bisquick and mixed it with a tablespoon of minced rosemary, 1/4 cup of cheddar cheese, and about 1/4 cup of heavy cream. Drop the balls onto a greased sheet pan and into that same hot oven for about 10 minutes - they cook fast, so watch out.

Step 3 - Let the beef rest at room temperature for a bit. Season the oustide with kosher salt and cracked black pepper. Minus well chop up what you need for the sauce - it goes quick. 1/4 cup of onion, 2 garlic cloves, and a teaspoon or so of chopped rosemary.

Step 4 - The Sauce - saute the rosemary, garlic, and onions together for two minutes with a bit of olive oil over a medium heat. Add 1/4 cup of good red wine and 1/4 cup of really good beef stock. Reduce over medium heat until thickened and stir in 1 tablespoon of butter at the end.

Step 5 - The Cannelini Bean Puree. Simple and tasty. Drain a can of cannelini beans and put into a blender. Add those roasted leeks (as many as you like) a drizzle of olive oil, salt, 1 minced garlic clove, and pepper, and pulse into a thick puree. If you need more liquid add a bit of beef stock or some of the liquid from the canned beans. Place in a sauce pan to heat through. Add as much fresh grated Parmesan cheese as you like and heat through.

The Last Step - Plate and enjoy!