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Classic Beef Stew

3 servings · 4 × 6 in
680 g boneless beef chuck, well marbled, cut into 1 1/2 inch pieces
5 ml salt
2.5 ml freshly ground black pepper
22 ml olive oil, divided
1 yellow onions, cut into 1 inch chunks
3 ½ cloves garlic, peeled and smashed
15 ml balsamic vinegar
11 ml tomato paste
30 ml all purpose flour
235 ml dry red wine
235 ml beef broth
235 ml water
½ leaf bay leaf
1 ml dried thyme
3.5 ml sugar
2 carrots, peeled and cut on the diagonal into 1 inch chunks
225 g small white boiling potatoes, such as baby Yukon Golds, halved
fresh parsley, chopped, to serve, to taste
forklet.co/r/ioIiYoUn?scale=0.5 · v1
  1. Heat the oven to 163 °C with a rack in the lower middle.
  2. Pat the 680 g boneless beef chuck, well marbled dry and season it with the 5 ml salt and 2.5 ml freshly ground black pepper.
  3. Heat a tablespoon of the 22 ml olive oil in the Dutch oven over medium-high heat until shimmering. Brown the beef in three batches, about 5 min per batch, adding another tablespoon of oil for each batch. Set the browned beef aside on a plate.
  4. Add the 1 yellow onion, 3 ½ cloves garlic and 15 ml balsamic vinegar to the pot and cook, stirring and scraping up the browned bits, for about 5 min.
  5. Stir in the 11 ml tomato paste and cook for 1 min. Return the beef and its juices, sprinkle over the 30 ml all purpose flour and stir for 1 min to 2 min.
  6. Add the 235 ml dry red wine, 235 ml beef broth, 235 ml water, ½ leaf bay leaf, 1 ml dried thyme and 3.5 ml sugar. Stir to loosen anything stuck to the bottom and bring to a boil. 5 min to 10 min
  7. Cover the pot, move it to the oven and braise for 2 h. 163 °C
  8. Stir in the 2 carrots and 225 g small white boiling potatoes, such as baby Yukon Golds, cover and return to the oven for about 1 h more. 163 °C
  9. Fish out the bay leaf, taste and adjust the seasoning. Serve hot with fresh parsley, chopped, to serve, or cool and refrigerate overnight for even better flavour.
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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