Quick CardClassic Beef Stew
3 servings
Stew
- 680 gboneless beef chuck, well marbled, cut into 1 1/2 inch pieces
- 5 mlsalt
- 2.5 mlfreshly ground black pepper
- 22 mlolive oil, divided
- 1yellow onions, cut into 1 inch chunks
- 3 ½ clovesgarlic, peeled and smashed
- 15 mlbalsamic vinegar
- 11 mltomato paste
- 30 mlall purpose flour
- 235 mldry red wine
- 235 mlbeef broth
- 235 mlwater
- ½ leafbay leaf
- 1 mldried thyme
- 3.5 mlsugar
- 2carrots, peeled and cut on the diagonal into 1 inch chunks
- 225 gsmall white boiling potatoes, such as baby Yukon Golds, halved
- fresh parsley, chopped, to serve, to taste
- Heat the oven to 163 °C with a rack in the lower middle.
- 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.
- 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.
- 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.
- 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.
- 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
- Cover the pot, move it to the oven and braise for 2 h. 163 °C
- 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
- 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)
