How to Make Tasty Homemade Beef Stew

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.

This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate cold atmospheric condition comfort food.Chunks of well-marbled beefiness are seared in a hot pan, and then 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 only the recipe is mostly hands-off. Become alee and go far a day or two alee of time; the flavor improves the longer information technology sits.

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

The near important thing is to start with the right cutting of meat. You want to purchase chuck roast (affiliate link) that is well-marbled—that means it should have a good corporeality of white veins of fat running through information technology. Stay away from meat generically packaged every bit "stew meat," especially if it looks lean (I tin guarantee yous it volition not get tender, no matter how long you cook information technology).

For the wine, use any dry out red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but however good enough to drink.

How To Brand Beef Stew with Carrots & Potatoes

Brainstorm by removing whatsoever large chunks of fat that are easy to get to (like the i my knife is pointing to below), merely don't overdo it with the trimming, as the fat helps brand the beef tender.

Next, season the meat generously with salt and pepper.

Heat a bit of oil in a Dutch oven (affiliate link) or large pot and chocolate-brown the meat in batches.

This step is a bit time-consuming simply browning the meat adds depth and dimension to the stew. (Note: it'south of import not to crowd the pan — if you try to brown all the meat at once, information technology will steam instead of sear and you won't get all that lovely colour and flavor.)

Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brownish $.25 from the lesser of the pan and add together season.

Cook until the vegetables are softened, then add the lycopersicon esculentum paste and cook for a infinitesimal more.

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

Stir until the flour is dissolved.

Add the wine, broth, water, thyme, bay leaves, and saccharide.

Bring to a eddy, then cover and braise in the oven for 2 hours.

After 2 hours, add together the carrots and potatoes.

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

Feel free to conform the recipe to your liking. You lot can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very terminate. Either mode, it'due south soul-satisfying condolement nutrient for a cold nighttime.

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Beef Stew with Carrots & Potatoes

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

Ingredients

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons table salt
• 1 teaspoon freshly ground blackness pepper
• three tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• two tablespoons balsamic vinegar
• 1½ tablespoons love apple paste
• ¼ loving cup all-purpose flour
• 2 cups dry blood-red vino
• 2 cups beefiness broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon stale thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cutting in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and set up a rack in the lower eye position.
2. Pat the beef dry and season with the table salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high rut until hot and shimmering. Brownish the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more than oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a squeamish chocolate-brown crust before turning with tongs.) Transfer the meat to a large plate and set bated.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the dark-brown $.25 from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a infinitesimal more than. Add the beefiness with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, i to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and carbohydrate. Stir with a wooden spoon to loosen any brownish bits from the bottom of the pan and bring to a boil. Cover the pot with a hat, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add together the carrots and potatoes. Comprehend and place dorsum in oven for about an hour more than, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then gustation and adjust seasoning, if necessary. Serve the stew warm -- or let it come up to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Notation: If you don't have a Dutch oven or covered pot that is appropriate for the oven, the stew tin can be cooked on the stove. The timing will be the same and it should exist cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can exist frozen for upwards to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours then reheat on the stovetop over medium-low heat until hot.

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Nutrition Information

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• Per serving (6 servings)
• Calories: 539
• Fatty: 18g
• Saturated fat: 6g
• Carbohydrates: 32g
• Carbohydrate: 8g
• Fiber: 4g
• Poly peptide: 54g
• Sodium: 1189mg
• Cholesterol: 143mg

This website is written and produced for advisory purposes simply. I am not a certified nutritionist and the nutritional data on this site has non been evaluated or approved by a nutritionist or the Nutrient and Drug Assistants. Nutritional data is offered equally a courtesy and should non be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should exist considered estimates simply. Varying factors such every bit product types or brands purchased, natural fluctuations in fresh produce, and the manner ingredients are candy alter the effective nutritional information in whatsoever given recipe. Furthermore, dissimilar online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most authentic nutritional information in a given recipe, you lot should calculate the nutritional information with the bodily ingredients used in your recipe, using your preferred nutrition calculator.

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