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Printed at the current scale: 12 servings · Metric · front and back, more cards if it runs long

Classic Beef Stew

12 servings · 4 × 6 in
2720 g boneless beef chuck, well marbled, cut into 1 1/2 inch pieces
20 ml salt
10 ml freshly ground black pepper
89 ml olive oil, divided
4 yellow onions, cut into 1 inch chunks
14 cloves garlic, peeled and smashed
59 ml balsamic vinegar
44 ml tomato paste
120 ml all purpose flour
945 ml dry red wine
945 ml beef broth
945 ml water
2 leaves bay leaf
5 ml dried thyme
15 ml sugar
8 carrots, peeled and cut on the diagonal into 1 inch chunks
905 g small white boiling potatoes, such as baby Yukon Golds, halved
fresh parsley, chopped, to serve, to taste
forklet.co/r/ioIiYoUn?scale=2 · v1
  1. Heat the oven to 163 °C with a rack in the lower middle.
  2. Pat the 2720 g boneless beef chuck, well marbled dry and season it with the 20 ml salt and 10 ml freshly ground black pepper.
  3. Heat a tablespoon of the 89 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 4 yellow onions, 14 cloves garlic and 59 ml balsamic vinegar to the pot and cook, stirring and scraping up the browned bits, for about 5 min.
  5. Stir in the 44 ml tomato paste and cook for 1 min. Return the beef and its juices, sprinkle over the 120 ml all purpose flour and stir for 1 min to 2 min.
  6. Add the 945 ml dry red wine, 945 ml beef broth, 945 ml water, 2 leaves bay leaf, 5 ml dried thyme and 15 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 8 carrots and 905 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: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
  • Safety: Whole cuts of beef should reach 63 °C (145 °F) at the centre, then rest 3 minutes. (USDA FSIS)
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