Beef Stew

Name: Beef Stew
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 kgs beef chuck, cut into 2-inch cubes; 2 liters cold water, or chicken or beef broth, homemade or low-sodium canned; 7 canned whole, peeled tomatoes, lightly crushed; 4 mediums carrots, cut into 2-inch pieces; 2 celery stalks, cut into 2-inch pieces; 42 grams all-purpose flour, or to cover; 6 sprigs fresh thyme; 5 cloves garlic, crushed; 4 servings Kosher salt and freshly ground black pepper; 2 mediums onions, cut into 6ths; 6 sprigs parsley; 567 grams red potatoes, quartered; 2 teaspoons red wine vinegar, or to taste; 1 Tbsp tomato paste; 2 Tbsps unsalted butter; 4 servings Vegetable oil, for searing

Beef Stew requires about 3 hours and 5 minutes from start to finish. This main course has 1045 calories, 72g of protein, and 55g of fat per serving. This recipe covers 66% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up bay leaves, tomato paste, carrots, and a few other things to make it today.

Instructions

Heat a large Dutch oven with a tight-fitting lid over medium-high heat.

Equipment you will use

Dutch Oven

Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan.

Ingredients you will need

Salt And Pepper

Beef

Cooking Oil

Equipment you will use

Frying Pan

Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Ingredients you will need

Beef

Meat

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat.

Ingredients you will need

Butter

Equipment you will use

Oven

Pot

Add the onion and cook, stirring, until lightly browned, about 5 minutes.

Ingredients you will need

Onion

Add the garlic and cook, stirring, until fragrant, about 1 minute.

Ingredients you will need

Garlic

Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.

Ingredients you will need

Tomato Paste

Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted.

Ingredients you will need

Vegetable

All Purpose Flour

Beef

Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Ingredients you will need

Bay Leaves

Parsley

Broth

Thyme

Water

Meat

Salt

Equipment you will use

Kitchen Twine

Oven

Pot

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle.

Equipment you will use

Ladle

Oven

Pot

Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour.

Ingredients you will need

Vegetable

Potato

Tomato

Carrot

Celery

Equipment you will use

Stove

Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

Ingredients you will need

Salt And Pepper

Vinegar

Equipment you will use

Bowl

Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.

Ingredients you will need

Beef

Meat

Stew

Equipment

Ingredients

Servings:

bay leaves 1kgs

beef chuck, cut into 2-inch cubes 2liters

cold water, or chicken or beef broth, homemade or low-sodium canned 7

canned whole, peeled tomatoes, lightly crushed 4mediums

carrots, cut into 2-inch pieces 2

celery stalks, cut into 2-inch pieces 42grams

all-purpose flour, or to cover 6sprigs

fresh thyme 5cloves

garlic, crushed 4servings

Kosher salt and freshly ground black pepper 2mediums

onions, cut into 6ths 6sprigs

parsley 567grams

red potatoes, quartered 2teaspoons

red wine vinegar, or to taste 1Tbsp

tomato paste 2Tbsps

unsalted butter 4servings

Vegetable oil, for searing

Recommended wine: Shiraz, Cabernet Sauvignon, Malbec

Beef Stew on the menu? Try pairing with Shiraz, Cabernet Sauvignon, and Malbec. These full-bodied red wines are the perfect accompaniment for hearty beef stew. The Clarendon Hills Astralis Syrah with a 4.5 out of 5 star rating seems like a good match. It costs about 199 dollars per bottle.

Clarendon Hills Astralis Syrah

This is Clarendon Hills' flagship wine. It is a member of Clarendon Hills' 'Grand Cru' classification.Every year, the Astralis vineyard produces the most beautiful wine in our cellar. Despite its non-differentiated treatment in the cellar, it always reveals the most rounded, sublime and seamless expression of syrah which ages like a rock.The vast wealth of this wine's varietal depth extends beyond the parameters of syrah - beckoning superlatives. Amazingly svelte in its balance of varietal depth with restrained power and super finely integrated extract, it is light on its feet and majestic once in focus. Overriding harmony meets an anarchical expression of Australian classic syrah. Lifted florals dance with rich meats, coffee, cola, chocolate, pan forte, turkish delight, graphite, bitumen, cigar tobacco, black cardamom, good quality soy sauce and crushed rocks. It is dense, yet creamy smooth.This is a wine that is always the most beautiful in our cellar. We recommend it is always decanted. Only the patient will recoup the full dividend of cellaring this masterpiece.