How Much Meat to Buy for Beef Stew

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This archetype French beef stew is the ultimate common cold atmospheric 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 beefiness stew, otherwise known as Beefiness Bourguignon, is the ultimate cold weather comfort food.Chunks of well-marbled beef are seared in a hot pan, and so gently braised with garlic and onions in a rich wine-based goop. After 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 but the recipe is generally hands-off. Go ahead and brand it a day or two ahead of time; the flavor improves the longer information technology sits.

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

The virtually important matter is to beginning with the correct cutting of meat. You desire to buy chuck roast that is well-marbled—that ways it should have a expert amount of white veins of fat running through information technology. Stay away from meat generically packaged equally "stew meat," especially if information technology looks lean (I tin can guarantee yous it volition not get tender, no matter how long you cook it).

For the vino, use any dry crimson (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is cheap merely still proficient enough to beverage.

How To Make Beef Stew with Carrots & Potatoes

Begin by removing whatever big chunks of fat that are like shooting fish in a barrel to get to (like the one my knife is pointing to below), just don't overdo information technology with the trimming, as the fat helps brand the beef tender.

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

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

This step is a chip time-consuming only browning the meat adds depth and dimension to the stew. (Annotation: it's important not to crowd the pan — if you lot try to brown all the meat at once, it will steam instead of sear and you won't get all that lovely color and season.)

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

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

Add the beefiness 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 boil, and so cover and braise in the oven for ii hours.

After 2 hours, add the carrots and potatoes.

Return to the oven and go on cooking for i hour, 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 leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very stop. Either mode, it'south soul-satisfying comfort food for a cold nighttime.

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Beef Stew with Carrots & Potatoes

This archetype French beef stew is the ultimate 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
• 2 teaspoons salt
• i teaspoon freshly footing black pepper
• iii tablespoons olive oil
• 2 medium yellowish onions, cut into 1-inch chunks
• vii cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• ane½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beefiness goop
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• i½ teaspoons sugar
• 4 large carrots, peeled and cutting into 1-inch chunks on a diagonal
• one 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 a rack in the lower middle position.
2. Pat the beef dry out and season with the salt and pepper. In a large Dutch oven or heavy soup pot, rut ane tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for most v minutes per batch; add 1 tablespoon more oil for each batch. (To sear the meat properly, do not oversupply the pan and let the meat develop a nice brown crust earlier 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 dark-brown bits from bottom of the pan, for about 5 minutes. Add together the tomato paste and cook for a minute more. Add together the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, one to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen whatsoever 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, so taste and suit seasoning, if necessary. Serve the stew warm -- or permit it come up to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in season if made at least 1 mean solar 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 advisable for the oven, the stew tin be cooked on the stove. The timing volition be the same and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew tin can be frozen for up to iii months. Before serving, defrost the stew in the fridge for 24 hours and then reheat on the stovetop over medium-low oestrus until hot.

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Diet Data

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

This website is written and produced for informational purposes just. 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 exist considered estimates only. Varying factors such every bit 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, unlike online calculators provide dissimilar results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, y'all should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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