What Type of Beef for Beef Stew
This archetype French beefiness stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
This archetype French beef stew, otherwise known every bit Beef Bourguignon, is the ultimate cold weather comfort food.Chunks of well-marbled beefiness are seared in a hot pan, and so gently braised with garlic and onions in a rich vino-based goop. Afterward a few hours in the oven, the meat becomes meltingly tender and enveloped in a deeply-flavored sauce. The stew takes a few hours to make just the recipe is by and large hands-off. Go ahead and make information technology a day or two ahead of time; the flavor improves the longer it sits.
what you'll need to brand beef stew with carrots & potatoes
The about important affair is to start with the right cut of meat. You want to buy chuck roast (affiliate link) that is well-marbled—that means it should have a expert corporeality of white veins of fat running through information technology. Stay away from meat generically packaged as "stew meat," specially if it looks lean (I can guarantee y'all it will non go tender, no thing how long you cook information technology).
For the wine, use whatsoever dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is cheap but still proficient enough to beverage.
How To Make Beef Stew with Carrots & Potatoes
Begin by removing any large chunks of fatty that are easy to get to (similar the one my pocketknife is pointing to beneath), but don't overdo it with the trimming, as the fat helps brand the beef tender.
Next, flavour the meat generously with common salt and pepper.
Heat a bit of oil in a Dutch oven (affiliate link) or large pot and chocolate-brown the meat in batches.
This step is a fleck time-consuming but browning the meat adds depth and dimension to the stew. (Note: it'south of import not to oversupply the pan — if you lot try to brown all the meat at once, information technology will steam instead of sear and you won't get all that lovely color and flavor.)
Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown bits from the bottom of the pan and add flavor.
Cook until the vegetables are softened, and then add the tomato plant paste and cook for a minute more than.
Add together the beefiness back into the pan and sprinkle with the flour.
Stir until the flour is dissolved.
Add the vino, broth, h2o, thyme, bay leaves, and sugar.
Bring to a boil, then cover and braise in the oven for 2 hours.
Afterwards ii hours, add the carrots and potatoes.
Return to the oven and go along cooking for one hour, or until the meat is fork-tender, the goop is thickened, and the carrots and potatoes are tender.
Feel free to adjust the recipe to your liking. You tin can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very finish. Either way, it's soul-satisfying condolement food for a cold night.
You may as well similar
- Easy Slow-Baked Boneless BBQ Short Ribs
- Onion-Braised Beef Brisket
- Guinness Lamb Stew with Vegetables
- Texas Beef Chili (Chili Con Carne)
- Coq Au Vin
- Beef Tzimmes
- Recipe
- Comments (4063)
- Add Comment
Beef Stew with Carrots & Potatoes
This classic French beef stew is the ultimate common cold conditions comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
Ingredients
- 3 pounds boneless beefiness chuck (well-marbled), cut into 1½-inch pieces
- two teaspoons table salt
- 1 teaspoon freshly ground black pepper
- iii tablespoons olive oil
- 2 medium yellowish onions, cutting into one-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- i½ tablespoons tomato paste
- ¼ cup all-purpose flour
- ii cups dry scarlet wine
- two cups beef broth
- two cups h2o
- 1 bay leafage
- ½ teaspoon dried thyme
- one½ teaspoons carbohydrate
- iv large carrots, peeled and cut into one-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in one-half
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Pat the beef dry and flavour with the salt and pepper. In a large Dutch oven or heavy soup pot, rut 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in three batches, turning with tongs, for near 5 minutes per batch; add 1 tablespoon more oil for each batch. (To sear the meat properly, exercise not crowd the pan and let the meat develop a overnice brown crust before turning with tongs.) Transfer the meat to a big plate and gear up aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brownish bits from bottom of the pan, for about five minutes. Add the lycopersicon esculentum paste and cook for a minute more than. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to two minutes. Add together the wine, beef goop, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown $.25 from the lesser of the pan and bring to a eddy. Cover the pot with a hat, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more than, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, so sense of taste and accommodate seasoning, if necessary. Serve the stew warm -- or allow information technology come to room temperature and and so store in the refrigerator overnight or until gear up to serve. This stew improves in flavor if made at least 1 twenty-four hours ahead. Reheat, covered, over medium rut or in a 350°F oven. Garnish with fresh parsley, if desired.
- Annotation: If you lot don't have a Dutch oven or covered pot that is appropriate for the oven, the stew tin exist cooked on the stove. The timing volition be the aforementioned and it should be cooked over the everyman setting.
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Earlier serving, defrost the stew in the refrigerator for 24 hours and and so reheat on the stovetop over medium-depression oestrus until hot.
Pair with
Nutrition Information
Powered past 
- Per serving (6 servings)
- Calories: 539
- Fat: 18g
- Saturated fat: 6g
- Carbohydrates: 32g
- Sugar: 8g
- Fiber: 4g
- Poly peptide: 54g
- Sodium: 1189mg
- Cholesterol: 143mg
This website is written and produced for advisory purposes merely. I am non a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional data is offered every bit a courtesy and should not be construed as a guarantee. The information is calculated through an online nutritional figurer, Edamam.com. Although I do my best to provide authentic nutritional data, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the manner ingredients are processed change the constructive nutritional information in any given recipe. Furthermore, different online calculators provide unlike results depending on their own diet fact sources and algorithms. To obtain the most authentic nutritional information in a given recipe, you should summate the nutritional information with the bodily ingredients used in your recipe, using your preferred diet computer.
See more recipes:
- Beef, Lamb, Veal & Pork
- Dairy-Gratuitous
- Dinner
- Freezer-Friendly
- Holidays
- Brand-Alee
- Most Popular
- American
- French
- All Seasons
- Carrots
- Christmas
- Chuck Roast
- Comfort Nutrient
- Cookbook 2 Recipe
- Potatoes
- Red Vino
- Stew
- Tomatoes
Comments
Source: https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html