Description
French-inspired beef stew reveals hearty comfort through tender meat braised in red wine with root vegetables. Rustic flavors from Burgundy create a soul-warming dish you will savor with crusty bread and memories of countryside kitchens.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef chuck, cut into 1-inch cubes
Vegetables:
- 2 cups (300 grams) potatoes, peeled and diced
- 2 cups (200 grams) carrots, sliced
- 1 cup (100 grams) celery, sliced
- 1 onion, diced
- 3 garlic cloves, minced
Seasonings and Liquids:
- 4 cups (960 milliliters) beef broth
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt to taste
- Pepper to taste
Instructions
- Coat beef cubes thoroughly with seasoned flour mixture, ensuring even coverage for optimal browning and flavor development.
- Sear meat in hot olive oil, working in batches to achieve deep golden-brown exterior without overcrowding the pot, then transfer to a separate plate.
- Caramelize onions and garlic in the same pot, releasing aromatic flavors and capturing residual meat drippings.
- Incorporate tomato paste, creating a rich base, then pour in beef broth and infuse with fragrant herbs like thyme, rosemary, and bay leaf.
- Reintroduce browned beef to the liquid, bringing contents to a vigorous boil before reducing heat to a gentle simmer for approximately 60 minutes.
- Introduce root vegetables – potatoes, carrots, and celery – allowing them to slowly cook and absorb the savory braising liquid for an additional 30 minutes until vegetables reach tender consistency.
- Taste and fine-tune seasoning with salt and pepper, discard bay leaf, and serve piping hot for maximum flavor enjoyment.
Notes
- Ensure even coating by shaking beef cubes in a sealed plastic bag with flour, salt, and pepper for uniform seasoning.
- Brown meat in small batches to achieve a rich, caramelized exterior that locks in deep flavor and prevents steaming.
- For a gluten-free version, substitute wheat flour with cornstarch or almond flour, maintaining the same coating technique.
- Enhance the stew’s richness by using a combination of beef broth and red wine, which adds complexity and depth to the overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg