Classic Beef Stew
Tom Ashworth Demo- Makes
- 18 servings
- Active
- 38 min
- Total
- 4 h
You’ll Need Large Dutch oven (ovenproof, with a lid) or Heavy soup pot, Tongs, Wooden spoon
Method
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Heat the oven to 163 °C with a rack in the lower middle.
163 °C -
Pat the dry and season it with the and .
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Heat a tablespoon of the in the Dutch oven over medium-high heat until shimmering. Brown the beef in three batches, about per batch, adding another tablespoon of oil for each batch. Set the browned beef aside on a plate.
a deep brown crust before you turn each piecethe pieces release from the pot on their own[object Object]
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Add the , and to the pot and cook, stirring and scraping up the browned bits, for about .
the onions are starting to soften and the bottom of the pot is clean[object Object]
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Stir in the and cook for . Return the beef and its juices, sprinkle over the and stir for .
no dry flour left visible[object Object]
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Add the , , , , and . Stir to loosen anything stuck to the bottom and bring to a boil.
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Cover the pot, move it to the oven and braise for .
163 °C[object Object]
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Stir in the and , cover and return to the oven for about more.
163 °Cthe vegetables are tenderthe sauce has thickenedthe beef is fork tender[object Object]
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Fish out the bay leaf, taste and adjust the seasoning. Serve hot with , or cool and refrigerate overnight for even better flavour.
Safe to pause here
From Tom Ashworth
Searing the beef properly, in batches, builds the deep brown base, and a splash of balsamic vinegar lifts the browned bits off the pot while the onions cook. The stew braises in a gentle oven rather than on the hob, so it never catches, and the vegetables go in late so they hold their shape.
Notes
- The beef: buy a whole, well marbled chuck roast and cut it yourself into 1 1/2 inch pieces; pre-cut stew meat is often lean odds and ends that dry out.
- Browning: do not crowd the pot, and leave the beef alone until a crust forms before turning it.
- No ovenproof pot? Cook it on the hob, covered, over the lowest heat for the same time.
- Wine: use a dry red you would drink.
- Better tomorrow: the flavour improves if the stew is made at least a day ahead.
Storage
Cool, then keep covered in the fridge for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the hob over medium-low heat.
Make Ahead
Make the whole stew a day ahead, cool to room temperature and refrigerate. Reheat covered over medium heat.
When to Start
Plan backwards from a time
Filed under Main · North America › United States · Beef · Stew · Braising · Beef Stew. Tags: #comfort food, #make-ahead, #one pot.
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