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Classic Beef Stew

18 servings

Stew

  • 4080 gboneless beef chuck, well marbled, cut into 1 1/2 inch pieces
  • 30 mlsalt
  • 15 mlfreshly ground black pepper
  • 135 mlolive oil, divided
  • 6yellow onions, cut into 1 inch chunks
  • 21 clovesgarlic, peeled and smashed
  • 89 mlbalsamic vinegar
  • 67 mltomato paste
  • 175 mlall purpose flour
  • 1.42 ldry red wine
  • 1.42 lbeef broth
  • 1.42 lwater
  • 3 leavesbay leaf
  • 7.5 mldried thyme
  • 22 mlsugar
  • 12carrots, peeled and cut on the diagonal into 1 inch chunks
  • 1360 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 4080 g boneless beef chuck, well marbled dry and season it with the 30 ml salt and 15 ml freshly ground black pepper.
  3. Heat a tablespoon of the 135 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 6 yellow onions, 21 cloves garlic and 89 ml balsamic vinegar to the pot and cook, stirring and scraping up the browned bits, for about 5 min.
  5. Stir in the 67 ml tomato paste and cook for 1 min. Return the beef and its juices, sprinkle over the 175 ml all purpose flour and stir for 1 min to 2 min.
  6. Add the 1.42 l dry red wine, 1.42 l beef broth, 1.42 l water, 3 leaves bay leaf, 7.5 ml dried thyme and 22 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 12 carrots and 1360 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)