Beef Stew Meat Recipe Ideas Beef Stew on the Hob

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

This classic French beef 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 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 securely-flavored sauce. The stew takes a few hours to make but the recipe is mostly hands-off. Become ahead and make it a twenty-four hour period or ii ahead of fourth dimension; the season improves the longer information technology sits.

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

The most important matter is to start with the right cut of meat. Yous want to buy chuck roast that is well-marbled—that means 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 will not become tender, no matter how long y'all cook information technology).

For the wine, utilize whatsoever dry blood-red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is cheap but nonetheless skilful enough to beverage.

How To Brand Beef Stew with Carrots & Potatoes

Begin by removing whatever large chunks of fat that are easy to get to (like the one my pocketknife is pointing to below), but don't overdo information technology with the trimming, every bit the fat helps brand the beef tender.

Next, season the meat generously with salt and pepper.

Heat a fleck of oil in a Dutch oven or big pot and dark-brown the meat in batches.

This step is a bit time-consuming simply browning the meat adds depth and dimension to the stew. (Note: it's important non to oversupply the pan — if you endeavor to brown all the meat at once, it will steam instead of sear and you won't get all that lovely color and flavor.)

Remove the meat and add together the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brown $.25 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 together the wine, broth, h2o, thyme, bay leaves, and sugar.

Bring to a eddy, then cover and braise in the oven for ii hours.

Afterwards 2 hours, add the carrots and potatoes.

Render to the oven and go along cooking for one 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. You can leave 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 comfort food for a cold dark.

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Beef Stew with Carrots & Potatoes

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

Ingredients

• three pounds boneless beef chuck (well-marbled), cut into one½-inch pieces
• 2 teaspoons salt
• i teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellowish onions, cut into ane-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• two cups dry crimson wine
• ii cups beef broth
• 2 cups water
• one bay leaf
• ½ teaspoon stale thyme
• 1½ teaspoons saccharide
• four big carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white humid 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 middle position.
2. Pat the beefiness dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, estrus i tablespoon of the olive oil over medium-high estrus until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for well-nigh five minutes per batch; add together one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and allow the meat develop a prissy brown crust before turning with tongs.) Transfer the meat to a large plate and prepare aside.
3. Add the onions, garlic and balsamic vinegar; melt, stirring with a wooden spoon and scraping the dark-brown bits from bottom of the pan, for near 5 minutes. Add the tomato plant 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 2 minutes. Add together the vino, beef broth, water, bay leafage, thyme, and sugar. Stir with a wooden spoon to loosen any dark-brown $.25 from the lesser of the pan and bring to a eddy. Cover the pot with a chapeau, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add the carrots and potatoes. Comprehend and place back in oven for well-nigh 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, so sense of taste and adjust seasoning, if necessary. Serve the stew warm -- or allow it come to room temperature and then shop in the refrigerator overnight or until ready to serve. This stew improves in flavour if made at to the lowest degree 1 day ahead. Reheat, covered, over medium rut or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: If you don't take a Dutch oven or covered pot that is appropriate for the oven, the stew tin be cooked on the stove. The timing will be the aforementioned and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can be frozen for up to three months. Before serving, defrost the stew in the fridge for 24 hours 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
• Fatty: 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 data on this site has not been evaluated or canonical past a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should non exist construed equally a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I practise my all-time to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such equally product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are candy modify the effective nutritional data in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the nearly accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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