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Printed at the current scale: 6 servings · As Written · front and back, more cards if it runs long

Classic Beef Stew

6 servings · 4 × 6 in
3 lb boneless beef chuck, well marbled, cut into 1 1/2 inch pieces
2 tsp salt
1 tsp freshly ground black pepper
3 tbsp olive oil, divided
2 yellow onions, cut into 1 inch chunks
7 cloves garlic, peeled and smashed
2 tbsp balsamic vinegar
1 ½ tbsp tomato paste
¼ cup all purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 leaf bay leaf
½ tsp dried thyme
1 ½ tsp sugar
4 carrots, peeled and cut on the diagonal into 1 inch chunks
1 lb small white boiling potatoes, such as baby Yukon Golds, halved
fresh parsley, chopped, to serve, to taste
forklet.co/r/ioIiYoUn?units=as_written · v1
  1. Heat the oven to 163 °C with a rack in the lower middle.
  2. Pat the 3 lb boneless beef chuck, well marbled dry and season it with the 2 tsp salt and 1 tsp freshly ground black pepper.
  3. Heat a tablespoon of the 3 tbsp 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 2 yellow onions, 7 cloves garlic and 2 tbsp balsamic vinegar to the pot and cook, stirring and scraping up the browned bits, for about 5 min.
  5. Stir in the 1 ½ tbsp tomato paste and cook for 1 min. Return the beef and its juices, sprinkle over the ¼ cup all purpose flour and stir for 1 min to 2 min.
  6. Add the 2 cups dry red wine, 2 cups beef broth, 2 cups water, 1 leaf bay leaf, ½ tsp dried thyme and 1 ½ tsp 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 4 carrots and 1 lb 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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