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Classic Beef Stew

12 servings

Stew

  • 2720 gboneless beef chuck, well marbled, cut into 1 1/2 inch pieces
  • 20 mlsalt
  • 10 mlfreshly ground black pepper
  • 89 mlolive oil, divided
  • 4yellow onions, cut into 1 inch chunks
  • 14 clovesgarlic, peeled and smashed
  • 59 mlbalsamic vinegar
  • 44 mltomato paste
  • 120 mlall purpose flour
  • 945 mldry red wine
  • 945 mlbeef broth
  • 945 mlwater
  • 2 leavesbay leaf
  • 5 mldried thyme
  • 15 mlsugar
  • 8carrots, peeled and cut on the diagonal into 1 inch chunks
  • 905 gsmall white boiling potatoes, such as baby Yukon Golds, halved
  • fresh parsley, chopped, to serve, to taste
  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)