Quick CardClassic Beef Stew
6 servings
Stew
- 1360 gboneless beef chuck, well marbled, cut into 1 1/2 inch pieces
- ≈ 12 gsalt
- ≈ 2.5 gfreshly ground black pepper
- ≈ 41 golive oil, divided
- ≈ 220 gyellow onions, cut into 1 inch chunks
- ≈ 21 ggarlic, peeled and smashed
- ≈ 32 gbalsamic vinegar
- ≈ 25 gtomato paste
- ≈ 31 gall purpose flour
- ≈ 470 gdry red wine
- ≈ 480 gbeef broth
- ≈ 475 gwater
- ≈ 0.2 gbay leaf
- ≈ 0.5 gdried thyme
- ≈ 6 gsugar
- ≈ 290 gcarrots, peeled and cut on the diagonal into 1 inch chunks
- 455 gsmall white boiling potatoes, such as baby Yukon Golds, halved
- fresh parsley, chopped, to serve, to taste
- 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)
