Beef Stew

Name: Beef Stew
Cook time: 175 min
Total time: 175 min
Yield: 4 servings
Ingredients: 1/4 cups All-purpose Flour; 1/4 tsp Pepper, freshly ground; 1 lb Beef Stewing Meat, trimmed and cut into inch cubes; 5 tsp Vegetable Oil; 2 tbsp Red Wine Vinegar; 1 cup Red Wine; 3 1/2 cups Beef Broth, homemade or low-sodium canned; 2 Bay Leaves; 1 medium Onion, peeled and chopped; 5 medium Carrots, peeled and cut into 1/4-inch rounds; 2 large Baking Potatoes, peeled and cut into 3/4-inch cubes; 2 tsp Salt

A hearty beef stew with tender cubes of beef simmered in red wine, broth, and vegetables until rich and deeply savory. The beef is browned first for extra flavor, then slowly cooked with onions, carrots, and potatoes in a rustic, comforting sauce.

A hearty beef stew with tender cubes of beef simmered in red wine, broth, and vegetables until rich and deeply savory. The beef is... Show more

From Nytimes · Original recipe

Health Grade

A- · Excellent

Time

2 hrs30 min

Price

1,46 €

Calories

579 kcal

low calorie

one pot

high protein

low carb

Method

Wash the vegetables

Rinse the Onion, Carrots, and Baking Potatoes under cool running water to remove any grit. Pat them dry so they are easier and safer to cut.

Prep the vegetables

Peel the onion and chop it into small pieces. Peel the carrots and slice them into 1/4-inch rounds. Peel the potatoes and cut them into 3/4-inch cubes. Try to keep the carrot and potato pieces fairly even so they cook at the same rate in the stew.

Coat the beef

In a large bowl, combine the All-Purpose Flour with a generous amount of Pepper (freshly ground). Add the Beef Stewing Meat and toss until all the cubes are lightly and evenly coated.

Heat the pot

Set a large heavy pot over medium-high heat and add 3 teaspoons of Vegetable Oil. Let the oil heat until it looks fluid and shimmery.

Brown the beef

Working in batches, add the coated beef to the hot pot in a single layer without crowding it. Sear the pieces until they are deeply browned on all sides, turning as needed, and add a little more oil between batches if the pot looks dry. Transfer each browned batch to a plate as it finishes.

Deglaze with wine

Pour in the Red Wine Vinegar and Red Wine. Stir and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits, and cook for 1 to 2 minutes until the liquid smells less harsh and slightly reduced.

Start the stew

Return the browned beef and any juices on the plate to the pot. Add the Beef Broth and Bay Leaves. Bring everything to a boil, then lower the heat to maintain a very gentle simmer. Cover and cook, skimming off any foam or excess fat from the surface occasionally, until the beef is becoming tender, about 1 1/2 hours.

Add onion and carrots

Stir in the chopped onion and carrot rounds. Cover again and continue simmering for 10 minutes so they can start to soften and flavor the broth.

Finish with potatoes

Stir in the potato cubes, cover, and simmer for about 30 minutes, or until the potatoes and carrots are tender and the stew has thickened slightly. If the stew looks too dry at any point, add a splash of water or a little extra broth to loosen it.