I’ve been dying to make a hearty stew lately, and when I saw that Chrissy Teigen (fabulous model and wife of John Legend) had posted one on her website, I knew I had to try it. The weather finally cooled off enough this weekend that I was able to whip up her Sleepytime Stew and Smashed Potatoes! While it’s kind of stupid that I’m making a blog post about someone else’s blog post, her stew is so good that I can’t NOT write about it. (Just to reiterate: I’m not taking any credit for this recipe because it is not mine. It is Chrissy’s.)
Y’all, it’s called Sleepytime Stew for a reason. I had one helping at lunchtime and proceeded to take the best siesta of my life. It’s really easy to make, and was actually my first-ever venture into the world of cooking red meats. Without further ado, this is how it’s done.
Things you’ll need:
- 1.25 kilograms beef
- 1 15 ounce can tomato sauce
- 2 medium onions
- 4-5 cloves of garlic
- 1 liter beef stock
- 3 tablespoons olive oil
- 1.5 tablespoons butter
- salt and pepper
- 2 tomatoes, chopped
- 1 teaspoon Worcestershire sauce
- .5 teaspoon sugar
- 4 big carrots
- 4 stalks celery
- 400 grams white beans, drained and rinsed
- 2 dried chili pods
- 2 bay leaves
First, heavily season the beef with salt and pepper. The rougher the pepper, the better. Melt the butter and olive oil in a deep soup pot and cook the beef in batches, cooking just until brown on all sides.
As you cook, just set the beef aside on a plate. Make sure the juices won’t spill over, cause you’ll want them later!
Now, take your chopped onion and garlic and add it to the soup pot.
Cook for a few minutes, just until the onions start to soften. Your kitchen should already smell awesome. Now add the tomato sauce and cook for a couple more minutes.
Then, pour the beef stock into the pot and replace the cooked beef, making sure to pour all the beef juices into the pot too. Add the Worcestershire, sugar, and tomatoes and stir it all up.
Cover, turn the heat down to low, and wait for two impossibly long hours, making sure to stir every 20-30 minutes. (I had a little trouble with this part because I have a gas range, so the lowest heat setting is still really hot. The lower the heat, the better the meat will taste!)
When the two hours are almost up, chop up your carrots and celery.
Rinse your beans, too!
Now, add the veggies, beans, and spices to the stew.
With the heat still on low, cover the stew and simmer for another hour, stirring well every 15-20 minutes.
After the hour’s up, it’s time to serve! I made a batch of Chrissy’s AMAZING smashed red potatoes and served the stew over the potatoes. This was easily one of the top 5 things I’ve ever cooked in my life, so please thank Chrissy for the recipe by hopping over to her blog and giving it a read.
Buen provecho from Murcia,