Best Kind of Beef for Stew
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This classic French beef 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 classic French beef stew, otherwise known every bit Beef Bourguignon, is the ultimate common cold atmospheric condition comfort food.Chunks of well-marbled beef are seared in a hot pan, so gently braised with garlic and onions in a rich wine-based broth. Afterwards 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 simply the recipe is mostly hands-off. Go ahead and get in a 24-hour interval or 2 alee of time; the flavour improves the longer information technology sits.
what you'll need to make beefiness stew with carrots & potatoes
The most of import thing is to commencement with the right cut of meat. Yous want to buy chuck roast that is well-marbled—that ways it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as "stew meat," especially if it looks lean (I can guarantee you it volition not go tender, no matter how long you lot cook it).
For the wine, utilize any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to beverage.
How To Brand Beefiness Stew with Carrots & Potatoes
Begin past removing whatsoever large chunks of fatty that are like shooting fish in a barrel to go to (like the one my knife is pointing to below), but don't overdo it with the trimming, as the fat helps make the beef tender.
Adjacent, flavor the meat generously with table salt and pepper.
Oestrus a bit of oil in a Dutch oven or large pot and brown the meat in batches.
This step is a bit fourth dimension-consuming but browning the meat adds depth and dimension to the stew. (Note: it'southward important not to crowd the pan — if you lot endeavour to brown all the meat at once, it will steam instead of sear and you won't get all that lovely color and flavour.)
Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown bits from the lesser of the pan and add flavor.
Melt until the vegetables are softened, then add the tomato plant paste and melt for a minute more.
Add the beef back into the pan and sprinkle with the flour.
Stir until the flour is dissolved.
Add together the wine, broth, water, thyme, bay leaves, and sugar.
Bring to a boil, and so encompass and braise in the oven for ii hours.
Subsequently 2 hours, add the carrots and potatoes.
Return to the oven and keep cooking for i hr, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.
Experience free to adapt the recipe to your liking. Y'all tin get out out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very terminate. Either way, it'due south soul-satisfying comfort nutrient for a cold dark.
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Beef Stew with Carrots & Potatoes
This classic French beef stew is the ultimate common cold weather comfort food. Later a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
Ingredients
- iii pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
- 2 teaspoons salt
- ane teaspoon freshly basis black pepper
- 3 tablespoons olive oil
- 2 medium yellowish onions, cut into i-inch chunks
- 7 cloves garlic, peeled and smashed
- two tablespoons balsamic vinegar
- ane½ tablespoons tomato plant paste
- ¼ cup all-purpose flour
- 2 cups dry scarlet wine
- 2 cups beef broth
- two cups water
- 1 bay leaf
- ½ teaspoon stale thyme
- i½ teaspoons sugar
- 4 large carrots, peeled and cutting into 1-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 prepare a rack in the lower heart position.
- Pat the beef dry and season with the table salt and pepper. In a big Dutch oven or heavy soup pot, rut 1 tablespoon of the olive oil over medium-high oestrus until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and permit the meat develop a prissy brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; melt, stirring with a wooden spoon and scraping the brown $.25 from lesser of the pan, for most 5 minutes. Add together the tomato paste and melt for a infinitesimal more. Add together 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 2 minutes. Add together the vino, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen whatever brown $.25 from the lesser of the pan and bring to a boil. Cover the pot with a lid, 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, or until the vegetables are cooked, the goop is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or permit information technology come to room temperature so shop in the fridge overnight or until ready to serve. This stew improves in flavor if fabricated at least 1 day ahead. Reheat, covered, over medium estrus or in a 350°F oven. Garnish with fresh parsley, if desired.
- Note: If yous don't have a Dutch oven or covered pot that is advisable for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
- Freezer-Friendly Instructions: The stew tin can exist frozen for up to 3 months. Before serving, defrost the stew in the fridge for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Pair with
Nutrition Information
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- Per serving (vi servings)
- Calories: 539
- Fat: 18g
- Saturated fat: 6g
- Carbohydrates: 32g
- Saccharide: 8g
- Fiber: 4g
- Protein: 54g
- Sodium: 1189mg
- Cholesterol: 143mg
This website is written and produced for informational purposes simply. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or canonical by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed every bit a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I practice my best to provide authentic nutritional information, these figures should be considered estimates just. Varying factors such equally production types or brands purchased, natural fluctuations in fresh produce, and the style ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own diet fact sources and algorithms. To obtain the almost accurate nutritional information in a given recipe, you should calculate the nutritional data with the actual ingredients used in your recipe, using your preferred diet reckoner.
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