Recipe for Extra Tender Stew Beef

This post may contain affiliate links. Read my full disclosure policy.

This classic French beef stew is the ultimate cold weather condolement food. Afterwards a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

This classic French beefiness stew, otherwise known as Beef Bourguignon, is the ultimate cold weather condolement 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 securely-flavored sauce. The stew takes a few hours to brand merely the recipe is mostly hands-off. Become ahead and arrive a day or two ahead of time; the flavor improves the longer it sits.

what you lot'll need to brand beef stew with carrots & potatoes

The most of import affair is to start with the right cut of meat. You want to purchase chuck roast that is well-marbled—that ways information technology should take a good amount of white veins of fatty running through it. Stay away from meat generically packaged equally "stew meat," especially if information technology looks lean (I can guarantee y'all it will not go tender, no matter how long y'all melt it).

For the wine, use whatever dry carmine (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is cheap but still practiced enough to drink.

How To Make Beefiness Stew with Carrots & Potatoes

Begin by removing whatever big chunks of fat that are easy to go to (like the i my pocketknife is pointing to beneath), but don't overdo it with the trimming, as the fat helps make the beef tender.

Next, flavour the meat generously with salt and pepper.

Heat a bit of oil in a Dutch oven or large pot and chocolate-brown the meat in batches.

This stride is a flake time-consuming simply browning the meat adds depth and dimension to the stew. (Note: it's important not to crowd the pan — if you lot try to brown all the meat at one time, 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 volition loosen all the brownish bits from the bottom of the pan and add flavor.

Cook until the vegetables are softened, then add the tomato plant paste and cook for a minute more.

Add the beef back into the pan and sprinkle with the flour.

Stir until the flour is dissolved.

Add the wine, goop, water, thyme, bay leaves, and sugar.

Bring to a boil, then cover and braise in the oven for 2 hours.

After ii hours, add together the carrots and potatoes.

Return to the oven and go on cooking for one hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

Feel free to suit the recipe to your liking. You can exit out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end. Either way, it's soul-satisfying condolement food for a cold night.

You lot may also similar

• Easy Slow-Broiled Boneless BBQ Short Ribs
• Onion-Braised Beefiness Brisket
• Guinness Lamb Stew with Vegetables
• Texas Beefiness Chili (Chili Con Carne)
• Coq Au Vin
• Beef Tzimmes

• Recipe
• Comments (4068)
• Add Annotate

Beef Stew with Carrots & Potatoes

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 vino sauce.

Ingredients

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons common salt
• one teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellowish onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• ii cups dry red wine
• 2 cups beef goop
• ii cups water
• 1 bay leaf
• ½ teaspoon stale thyme
• ane½ teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• one pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and set a rack in the lower heart position.
2. Pat the beef dry and season with the salt and pepper. In a big Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for nearly 5 minutes per batch; add 1 tablespoon more oil for each batch. (To sear the meat properly, practice not crowd the pan and let the meat develop a nice chocolate-brown chaff before turning with tongs.) Transfer the meat to a large plate and gear up aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brownish $.25 from lesser of the pan, for about 5 minutes. Add together the tomato paste and cook for a minute more. Add together the beefiness with its juices dorsum to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add together the wine, beef broth, h2o, bay leaf, thyme, and carbohydrate. Stir with a wooden spoon to loosen whatsoever chocolate-brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add together the carrots and potatoes. Encompass and place dorsum in oven for about an 60 minutes more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, so gustatory modality and adjust seasoning, if necessary. Serve the stew warm -- or let it come up to room temperature then store in the fridge overnight or until prepare to serve. This stew improves in flavor if fabricated at least 1 day ahead. Reheat, covered, over medium oestrus or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: If you don't have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing volition exist the aforementioned and information technology should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can be frozen for upward to 3 months. Before serving, defrost the stew in the fridge for 24 hours and then reheat on the stovetop over medium-low rut until hot.

Pair with

Nutrition Information

Powered by

• Per serving (6 servings)
• Calories: 539
• Fat: 18g
• Saturated fatty: 6g
• Carbohydrates: 32g
• Sugar: 8g
• Cobweb: 4g
• Poly peptide: 54g
• Sodium: 1189mg
• Cholesterol: 143mg

This website is written and produced for advisory purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved past a nutritionist or the Food and Drug Administration. Nutritional information is offered every bit a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide authentic nutritional information, these figures should be considered estimates but. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed alter the constructive nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the about accurate nutritional information in a given recipe, you should calculate the nutritional information with the bodily ingredients used in your recipe, using your preferred nutrition calculator.

Meet more recipes:

• Beef, Lamb, Veal & Pork
• Dairy-Free
• Dinner
• Freezer-Friendly
• Holidays
• Make-Ahead
• Most Popular
• American
• French
• All Seasons
• Carrots
• Christmas
• Chuck Roast
• Comfort Food
• Cookbook 2 Recipe
• Potatoes
• Cherry-red Wine
• Stew
• Tomatoes

Comments

londonmadeelay87.blogspot.com

Source: https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html

Bagikan Artikel ini