April 14, 2023
Beef Rib Finger Stew
This stew comes from David Schwartz, co-owner and executive chef of Big Hug Hospitality, which owns Mimi Chinese and Sunnys Chinese in Toronto.
“I love making beef stews in the winter, and this dish is a great twist on a classic. The rib finger cut is underrated but often the best part.” — David Schwartz
- Preheat oven to 425°F convection (450°F without convection).
- Toss beef in oil and season with kosher salt. Space beef out on parchment- lined baking tray and cook until nicely caramelized, about 15 minutes.
- Caramelize shallots, onion and garlic cloves on medium heat in Dutch oven or deep cast-iron pot.
- Once onions have some colour, add sherry or dry vermouth. The goal is to cook out alcohol and remove and release all caramelized bits from bottom of pot.
- Add beef, beef stock, honey, salt, bay leaves and dark soy sauce. Cook at low-medium heat, about 90 minutes, then add carrot, thyme, parsley root and potatoes. Cook until meat and vegetables are tender.
- In separate bowl, make slurry by combining cornstarch with just enough cold water to dissolve.
- Bring stew to a boil and slowly whisk in cornstarch slurry, until glazed. Sauce should coat back of spoon (you may not need all of the slurry).
Finish & Serve
- Add in mushrooms just before serving, so they just cook out. Turn off heat. Adjust seasoning with salt and honey, to taste.
- Transfer stew to plate and garnish with amaranth greens, chives, olive oil, black pepper and a few slices of button mushrooms (thinly sliced on mandoline).