Classic Beef Stew: Index Card

Classic Beef Stew

6 servings · 4 × 6 in

1360 g boneless beef chuck, well marbled, cut into 1 1/2 inch pieces

≈ 12 g salt

≈ 2.5 g freshly ground black pepper

≈ 41 g olive oil, divided

≈ 220 g yellow onions, cut into 1 inch chunks

≈ 21 g garlic, peeled and smashed

≈ 32 g balsamic vinegar

≈ 25 g tomato paste

≈ 31 g all purpose flour

≈ 470 g dry red wine

≈ 480 g beef broth

≈ 475 g water

≈ 0.2 g bay leaf

≈ 0.5 g dried thyme

≈ 6 g sugar

≈ 290 g carrots, peeled and cut on the diagonal into 1 inch chunks

455 g small white boiling potatoes, such as baby Yukon Golds, halved

fresh parsley, chopped, to serve, to taste

forklet.co/r/ioIiYoUn?units=grams · v1

Heat the oven to 163 °C with a rack in the lower middle.
Pat the 1360 g boneless beef chuck, well marbled dry and season it with the 12 g salt and 2.5 g freshly ground black pepper.
Heat a tablespoon of the 41 g 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 220 g yellow onions, 21 g garlic and 32 g balsamic vinegar to the pot and cook, stirring and scraping up the browned bits, for about 5 min.
Stir in the 25 g tomato paste and cook for 1 min. Return the beef and its juices, sprinkle over the 31 g all purpose flour and stir for 1 min to 2 min.
Add the 470 g dry red wine, 480 g beef broth, 475 g water, 0.2 g bay leaf, 0.5 g dried thyme and 6 g 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 290 g carrots and 455 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)

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