Type of Beef Used for Stew
This classic French beef stew is the ultimate cold weather comfort nutrient. 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 as Beef Bourguignon, is the ultimate cold weather condition comfort food.Chunks of well-marbled beef are seared in a hot pan, and then gently braised with garlic and onions in a rich wine-based broth. After 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 mostly hands-off. Go ahead and go far a twenty-four hours or 2 ahead of time; the flavor improves the longer it sits.
what you'll need to make beef stew with carrots & potatoes
The well-nigh important affair is to beginning with the correct cut of meat. Yous desire to buy chuck roast (affiliate link) that is well-marbled—that ways it should take a good amount of white veins of fatty running through it. Stay abroad from meat generically packaged every bit "stew meat," especially if it looks lean (I tin guarantee you information technology will not become tender, no thing how long you cook it).
For the vino, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but nonetheless adept enough to potable.
How To Make Beefiness Stew with Carrots & Potatoes
Begin by removing any big chunks of fat that are easy to go to (like the one my pocketknife is pointing to below), just don't overdo it with the trimming, as the fat helps make the beef tender.
Adjacent, season the meat generously with salt and pepper.
Estrus a bit of oil in a Dutch oven (affiliate link) or large pot and brown the meat in batches.
This footstep is a bit time-consuming just browning the meat adds depth and dimension to the stew. (Annotation: it's important not to oversupply the pan — if you attempt to dark-brown all the meat at once, it volition steam instead of sear and you lot 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 together flavor.
Cook until the vegetables are softened, then add the lycopersicon esculentum paste and cook for a infinitesimal more.
Add the beef back into the pan and sprinkle with the flour.
Stir until the flour is dissolved.
Add the wine, broth, water, thyme, bay leaves, and sugar.
Bring to a eddy, then cover and braise in the oven for 2 hours.
Afterwards ii hours, add the carrots and potatoes.
Return to the oven and continue cooking for 1 hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.
Feel costless to adapt the recipe to your liking. Y'all can go out out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very stop. Either mode, it's soul-satisfying condolement food for a cold dark.
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Beef Stew with Carrots & Potatoes
This archetype French beefiness stew is the ultimate cold atmospheric condition condolement nutrient. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
Ingredients
- 3 pounds boneless beef chuck (well-marbled), cut into one½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly footing black pepper
- 3 tablespoons olive oil
- 2 medium yellowish onions, cutting into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- ane½ tablespoons tomato paste
- ¼ cup all-purpose flour
- ii cups dry crimson wine
- 2 cups beef goop
- 2 cups h2o
- 1 bay leaf
- ½ teaspoon dried thyme
- 1½ teaspoons carbohydrate
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- i pound pocket-size white boiling potatoes (babe yukons), cut in half
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the oven to 325°F and fix a rack in the lower middle position.
- Pat the beef dry and season with the salt and pepper. In a large 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 iii batches, turning with tongs, for nigh 5 minutes per batch; add one tablespoon more than oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a big plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for virtually 5 minutes. Add the love apple paste and melt for a infinitesimal more. Add together the beefiness 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 the wine, beefiness goop, water, bay foliage, thyme, and carbohydrate. Stir with a wooden spoon to loosen any chocolate-brown $.25 from the bottom of the pan and bring to a eddy. Embrace the pot with a hat, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add together the carrots and potatoes. Cover and place dorsum in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then gustatory modality and adjust seasoning, if necessary. Serve the stew warm -- or let information technology come to room temperature and then store in the fridge overnight or until prepare to serve. This stew improves in season if made at least 1 twenty-four hour period ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
- 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 will exist the same and it should be cooked over the lowest setting.
- Freezer-Friendly Instructions: The stew tin be frozen for upwardly to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and and then reheat on the stovetop over medium-low heat until hot.
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Nutrition Information
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- Per serving (6 servings)
- Calories: 539
- Fat: 18g
- Saturated fat: 6g
- Carbohydrates: 32g
- Sugar: 8g
- Fiber: 4g
- Protein: 54g
- Sodium: 1189mg
- Cholesterol: 143mg
This website is written and produced for informational purposes but. I am not 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 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 exercise my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such every bit product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in whatever given recipe. Furthermore, different online calculators provide different results depending on their own diet fact sources and algorithms. To obtain the most accurate nutritional data in a given recipe, you should summate the nutritional data with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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