Presidential Beef Stew (Eisenhower)

MVB readers receive "Lagniappe," something extra. Food brings people together, a benefit in today's society. This recipe comes via MasterClass, a share from Chef Jose Andres who operates 31 restaurants and World Food Kitchen. 

Today's recipe is Presidential Beef Stew from former President Dwight Eisenhower. 

Regular readers know that Ellen and I enjoy cooking together, almost as much as we enjoy MVB. 

Ingredients

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For the beef stew

• 6 beef cheeks, cleaned and trimmed of membranes and fat (or sirloin, rib eye, or filet)
• Kosher salt, to taste
• Black pepper, freshly cracked, to taste
• ½ tbsp canola oil
• 1 cup dry red wine
• 4 cups veal (or beef) stock
• Bouquet garni of bay leaf, thyme, and parsley
• 10 oz Thumbelina carrots, peeled and cut into bite-size pieces
• 1 lb new potatoes, peeled and cut into bite-size pieces
• Oven-roasted tomatoes, to serve (recipe below)
• Microgreens, to serve

For the oven-roasted tomatoes

• 1 lb cherry tomatoes
• 2 cups granulated sugar
• ⅔ cup kosher salt
• 5 sprigs fresh thyme
• 3 cups extra-virgin olive oil

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1. Make the stew. Season each beef cheek generously with salt and pepper on both sides. Place a large, heavy-bottomed skillet over medium-high heat, and add the canola oil to the pan. Once the oil is hot, add the beef cheeks to the pan and sear, uncovered, until deeply golden brown, flipping once, about 5 minutes per side. It’s important that the pan is hot before adding the beef, to help create a delicious brown crust and provide a distinctive flavor.

2. Add the red wine, and use a spatula to scrape up any meat bits that may have caramelized on the bottom of the pan. Continue to cook, uncovered, until the wine is reduced in volume by half and looks slightly syrupy, about 5 minutes.

3. Next, add the veal stock to the pan, and reduce the heat to low to maintain a gentle simmer. Cover and cook until the beef cheeks are somewhat tender, about 2 hours and 45 minutes.

4. While the beef simmers, make the oven-roasted tomatoes. Bring a medium-size pot with water to a boil. Score the bottom of each tomato with a paring knife in a cross pattern. Avoid cutting deeply into the flesh. Remove the woody green stem of the tomato if present.

5. Prepare an ice bath by filling a large bowl with ice water. Add the scored tomatoes to the boiling water for 10 to 20 seconds, until the skin starts peeling away from the cross cut. Using a spider skimmer or a mesh strainer with a handle, remove the blanched tomatoes from the pot and transfer them to the ice bath to prevent further cooking.

6. Once the tomatoes have cooled, use the paring knife to carefully peel them—the skin should come off easily at this point. Discard the skin and set the peeled tomatoes aside on the counter on a plate, uncovered.

7. In a medium mixing bowl, combine the sugar, salt, and thyme. Toss the peeled tomatoes with this mixture until thoroughly coated. Let the tomatoes marinate in the mixing bowl for 1 hour, uncovered.

8. Preheat the oven to 175°F. Remove the cherry tomatoes from the marinade and arrange them on a parchment paper–lined baking sheet. Then cook until the tomatoes appear shrunken, dried, and slightly wrinkled, 20 to 25 minutes.

9. Transfer the tomatoes to an airtight container, and cover with the olive oil. Keep them reserved in this oil in the refrigerator until ready to use.

10. Finish the stew. Remove the lid from the skillet, and add the bouquet garni, carrots, and potatoes for the last 15 minutes of cooking. Cover the skillet again, and cook the stew until the beef cheeks and vegetables are fork-tender, about 15 minutes. Be sure the carrots and the potatoes are about the same size to ensure an even cook.

11. Garnish the finished stew with the oven-roasted tomatoes and microgreens. Serve warm.