How to Make Stwed Beef Tender

This post may comprise affiliate links. Read my full disclosure policy.

This archetype French beef stew is the ultimate cold weather condition comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

This classic French beef stew, otherwise known every bit Beef Bourguignon, is the ultimate cold atmospheric condition comfort food.Chunks of well-marbled beef are seared in a hot pan, and and so gently braised with garlic and onions in a rich wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a deeply-flavored sauce. The stew takes a few hours to brand but the recipe is mostly hands-off. Go ahead and arrive a 24-hour interval or ii ahead of fourth dimension; the flavour improves the longer it sits.

what you lot'll need to brand beefiness stew with carrots & potatoes

The most important affair is to first with the correct cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay abroad from meat generically packaged as "stew meat," peculiarly if it looks lean (I can guarantee you it volition not get tender, no matter how long you cook it).

For the vino, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive simply yet good plenty to potable.

How To Make Beef Stew with Carrots & Potatoes

Brainstorm by removing any large chunks of fat that are easy to become to (like the i my knife is pointing to below), only don't overdo it with the trimming, every bit the fat helps make the beef tender.

Next, season the meat generously with salt and pepper.

Heat a bit of oil in a Dutch oven or big pot and brown the meat in batches.

This footstep is a bit time-consuming only browning the meat adds depth and dimension to the stew. (Notation: it'southward important not to crowd the pan — if y'all try to brown all the meat at in one case, it will steam instead of sear and you won't go all that lovely color and flavor.)

Remove the meat and add together the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brownish bits from the lesser of the pan and add flavor.

Melt until the vegetables are softened, then add the tomato paste and cook for a minute more.

Add the beef back into the pan and sprinkle with the flour.

Stir until the flour is dissolved.

Add the vino, broth, water, thyme, bay leaves, and carbohydrate.

Bring to a eddy, and then cover and braise in the oven for ii hours.

After 2 hours, add together the carrots and potatoes.

Return to the oven and continue cooking for i 60 minutes, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

Feel free to adapt the recipe to your liking. You can exit out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very cease. Either way, it'southward soul-satisfying comfort food for a common cold night.

Y'all may also like

• Easy Slow-Baked Boneless BBQ Short Ribs
• Onion-Braised Beef Brisket
• Guinness Lamb Stew with Vegetables
• Texas Beef Chili (Chili Con Carne)
• Coq Au Vin
• Beef Tzimmes

• Recipe
• Comments (4063)
• Add Annotate

Beef Stew with Carrots & Potatoes

This classic French beefiness stew is the ultimate common cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Ingredients

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• ii teaspoons salt
• ane teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into i-inch chunks
• 7 cloves garlic, peeled and smashed
• ii tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• two cups dry blood-red vino
• 2 cups beef goop
• ii cups water
• one bay foliage
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cutting into 1-inch chunks on a diagonal
• 1 pound modest white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and set a rack in the lower eye position.
2. Pat the beef dry and flavor with the salt and pepper. In a big Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high rut until hot and shimmering. Chocolate-brown the meat in iii batches, turning with tongs, for about 5 minutes per batch; add together one tablespoon more than oil for each batch. (To sear the meat properly, do non crowd the pan and let the meat develop a nice dark-brown crust before turning with tongs.) Transfer the meat to a large plate and fix bated.
3. Add together the onions, garlic and balsamic vinegar; melt, stirring with a wooden spoon and scraping the brown bits from lesser of the pan, for nigh 5 minutes. Add the tomato paste and cook for a minute more than. Add the beefiness with its juices dorsum to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, i to 2 minutes. Add the wine, beefiness broth, water, bay leaf, thyme, and carbohydrate. Stir with a wooden spoon to loosen whatever brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay foliage and discard, then sense of taste and suit seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and and so shop in the fridge overnight or until ready to serve. This stew improves in season if fabricated at to the lowest degree 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: If you don't have a Dutch oven or covered pot that is advisable for the oven, the stew can exist cooked on the stove. The timing will be the aforementioned and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew tin be frozen for upwardly to 3 months. Earlier serving, defrost the stew in the fridge for 24 hours so reheat on the stovetop over medium-low rut until hot.

Pair with

Nutrition Information

Powered past

• Per serving (6 servings)
• Calories: 539
• Fat: 18g
• Saturated fat: 6g
• Carbohydrates: 32g
• Sugar: 8g
• Fiber: 4g
• Protein: 54g
• Sodium: 1189mg
• Cholesterol: 143mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved past a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed every bit a guarantee. The data is calculated through an online nutritional estimator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates but. Varying factors such as production types or brands purchased, natural fluctuations in fresh produce, and the style ingredients are candy modify the effective nutritional information in whatever given recipe. Furthermore, unlike online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the virtually accurate nutritional data in a given recipe, you should summate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition reckoner.

Run into more recipes:

• Beef, Lamb, Veal & Pork
• Dairy-Free
• Dinner
• Freezer-Friendly
• Holidays
• Brand-Alee
• Most Popular
• American
• French
• All Seasons
• Carrots
• Christmas
• Chuck Roast
• Condolement Food
• Cookbook 2 Recipe
• Potatoes
• Blood-red Vino
• Stew
• Tomatoes

Comments

alvarezcreeidell1956.blogspot.com

Source: https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html

Share this post