Recipe for a Beef ,been,and Potato Stew

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This classic French beef stew is the ultimate common cold weather condolement 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 equally Beef Bourguignon, is the ultimate cold weather comfort food.Chunks of well-marbled beefiness are seared in a hot pan, and and then gently braised with garlic and onions in a rich wine-based broth. Later 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 make but the recipe is generally hands-off. Go alee and go far a solar day or two ahead of time; the flavor improves the longer information technology sits.

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

The virtually important matter is to start with the correct cut of meat. You lot want to buy chuck roast that is well-marbled—that ways it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged every bit "stew meat," especially if it looks lean (I can guarantee you it will not get tender, no matter how long you cook information technology).

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

How To Make Beef Stew with Carrots & Potatoes

Begin past removing whatever big chunks of fat that are easy to get to (similar the ane my pocketknife is pointing to beneath), but don't overdo information technology with the trimming, as the fat helps make the beefiness tender.

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

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

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

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

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

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

Stir until the flour is dissolved.

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

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

After two hours, add the carrots and potatoes.

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

Feel costless 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 end. Either fashion, information technology'south soul-satisfying comfort food for a cold night.

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Beef Stew with Carrots & Potatoes

This classic French beef stew is the ultimate cold atmospheric condition condolement food. Later on 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 one½-inch pieces
• 2 teaspoons table salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium xanthous onions, cutting into 1-inch chunks
• seven cloves garlic, peeled and smashed
• two tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ loving cup all-purpose flour
• ii cups dry carmine wine
• 2 cups beefiness broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon stale thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cutting into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and set up a rack in the lower middle position.
2. Pat the beef dry and flavor with the salt and pepper. In a large Dutch oven or heavy soup pot, heat ane tablespoon of the olive oil over medium-loftier heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about five minutes per batch; add ane tablespoon more oil for each batch. (To sear the meat properly, do non crowd the pan and permit 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; melt, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more than. Add together the beefiness with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add together the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any dark-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 ii hours.
4. Remove the pot from the oven and add the carrots and potatoes. Comprehend and identify 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 leaf and discard, then sense of taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the fridge overnight or until ready to serve. This stew improves in flavour if made 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. Notation: If yous don't have a Dutch oven or covered pot that is appropriate for the oven, the stew tin exist cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew tin be frozen for up to 3 months. Earlier serving, defrost the stew in the fridge for 24 hours and then reheat on the stovetop over medium-low estrus until hot.

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Diet Data

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• Per serving (vi servings)
• Calories: 539
• Fat: 18g
• Saturated fat: 6g
• Carbohydrates: 32g
• Sugar: 8g
• Cobweb: 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 Food and Drug Administration. Nutritional information is offered as a courtesy and should not exist construed as a guarantee. The information is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in whatsoever given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the nigh accurate nutritional information in a given recipe, yous should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred diet figurer.

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