Easiest Way to Make Beef Stew

This classic French beef 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.

This archetype French beef stew, otherwise known as Beef Bourguignon, is the ultimate cold weather comfort food.Chunks of well-marbled beef are seared in a hot pan, then gently braised with garlic and onions in a rich wine-based goop. Later on a few hours in the oven, the meat becomes meltingly tender and enveloped in a securely-flavored sauce. The stew takes a few hours to make merely the recipe is mostly hands-off. Become ahead and make it a day or 2 alee of fourth dimension; the flavor improves the longer it sits.

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

The nearly of import thing is to start with the correct cutting of meat. You desire to buy chuck roast (affiliate link) that is well-marbled—that means it should have a adept amount of white veins of fat running through it. Stay away from meat generically packaged as "stew meat," specially if it looks lean (I can guarantee you it will not go tender, no matter how long you lot melt it).

For the vino, use any dry ruddy (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive just still good plenty to drinkable.

How To Make Beef Stew with Carrots & Potatoes

Begin past removing whatever big chunks of fat that are easy to get to (like the one my pocketknife is pointing to below), but don't overdo it with the trimming, as the fat helps make the beef tender.

Adjacent, season the meat generously with common salt and pepper.

Estrus a fleck of oil in a Dutch oven (chapter link) or large pot and brown the meat in batches.

This step is a scrap fourth dimension-consuming but browning the meat adds depth and dimension to the stew. (Note: information technology'south important not to crowd the pan — if yous try to brown all the meat at in one case, it will steam instead of sear and you lot won't get all that lovely color and flavour.)

Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar volition loosen all the dark-brown bits from the lesser of the pan and add season.

Cook until the vegetables are softened, then add together the tomato paste and cook for a infinitesimal more than.

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

Stir until the flour is dissolved.

Add the wine, goop, water, thyme, bay leaves, and sugar.

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

Later on 2 hours, add together the carrots and potatoes.

Return to the oven and continue cooking for one hr, 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 tin can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very finish. Either way, it'due south soul-satisfying condolement food for a cold nighttime.

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Beefiness Stew with Carrots & Potatoes

This classic French beef stew is the ultimate cold weather condolement food. Afterwards 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), cutting into 1½-inch pieces
• two teaspoons salt
• 1 teaspoon freshly footing black pepper
• iii tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• two tablespoons balsamic vinegar
• ane½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry scarlet wine
• 2 cups beef goop
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• one½ teaspoons saccharide
• four large carrots, peeled and cutting into 1-inch chunks on a diagonal
• 1 pound minor white humid potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and prepare a rack in the lower center position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Dark-brown the meat in 3 batches, turning with tongs, for most 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not oversupply the pan and let the meat develop a squeamish brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about v minutes. Add the tomato paste and cook for a infinitesimal more than. Add the beef with its juices dorsum to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to two minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any 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. Encompass and place dorsum in oven for almost an 60 minutes more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, so taste and adjust seasoning, if necessary. Serve the stew warm -- or permit it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavour if made at least 1 day alee. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: If you don't accept a Dutch oven or covered pot that is advisable for the oven, the stew can be cooked on the stove. The timing will be the same and information technology should exist cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can exist frozen for upwards to 3 months. Earlier serving, defrost the stew in the refrigerator for 24 hours and and 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
• Fat: 18g
• Saturated fat: 6g
• Carbohydrates: 32g
• Carbohydrate: 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 by a nutritionist or the Nutrient and Drug Administration. Nutritional information is offered as a courtesy and should not be construed equally a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I exercise my best to provide authentic nutritional information, these figures should be considered estimates simply. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the mode ingredients are processed change the effective nutritional data in any given recipe. Furthermore, dissimilar online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the well-nigh accurate nutritional information in a given recipe, you should calculate the nutritional information with the bodily ingredients used in your recipe, using your preferred nutrition computer.

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