This submit could comprise affiliate hyperlinks. learn my full disclosure coverage.
This traditional French beef stew is the final word chilly-climate consolation meals. after a few hours within the oven, the meat turns into deliciously tender and coated in a wealthy wine sauce.
With over 4,000 5-star opinions, this traditional French beef stew is the most well-liked recipe of all time on my web site. It is the final word chilly-climate consolation meals. Effectively-marbled chunks of beef are dried in a scorching skillet after which simmered with garlic and onion in a wealthy, wine-based mostly broth. after a few hours within the oven, the meat turns into deliciously tender and drenched in a deeply flavorful sauce. it takes a few hours to make, however the recipe is generally fingers-off. go forward and do it a day or two upfront; the flavour improves the longer it sits.
This stew is a part of my Basic French Recipes Assortment, which incorporates related gradual-cooker consolation meals recipes like coq au vin and pink wine braised brief ribs and spectacular essential programs like steak al poivre or veal tenderloin. roasted with pink sauce. wine sauce.
what you will have to make Beef Stew with Carrots & potatoes
An important factor is to start out with the suitable reduce of meat. You need to purchase roast beef that’s properly-marbled, which suggests it ought to have a good quantity of white veins of fats working by way of it. keep away from meat packaged generically as “stew meat,” particularly if it appears to be like lean (I assure it will not get tender regardless of how lengthy you cook dinner it).
for the wine, use any dry pink (pinot noir, merlot, cabernet sauvignon, and so forth.) that’s cheap however ok to drink.
the way to make beef stew with carrots & potatoes
Begin by eradicating massive chunks of fats which are simple to succeed in (just like the one my knife factors to beneath), however do not overdo the trimming, because the fats helps make the meat tender.
p >
subsequent, season the meat generously with salt and pepper.
warmth a little oil in a Dutch oven or massive pot and brown the meat in batches.
This step is a bit time consuming, however browning the meat provides depth and dimension to the stew. (observe: it is necessary to not overcrowd the pan; when you attempt to brown all of the meat directly, it’s going to steam as a substitute of brown and you will not get that beautiful coloration and taste.)
take away meat and add onions, garlic and balsamic vinegar to skillet. the vinegar will loosen any brown bits from the underside of the pan and add taste.
cook dinner till the greens soften, then add the tomato paste and cook dinner for one more minute.
add the meat again to the pan and dirt with the flour.
stir till the flour dissolves.
add the wine, broth, water, thyme, bay leaves and sugar.
deliver to a boil, then cowl and braise within the oven for two hours.
after 2 hours, add carrots and potatoes.
return to oven and proceed cooking for an hour, or till meat is fork-tender, broth thickens, and carrots and potatoes are tender.
be happy to adapt the recipe to your liking. you possibly can omit the potatoes and serve it over buttered egg noodles, or add some frozen peas or sautéed mushrooms on the finish. both approach, it is soul-satisfying consolation meals for a chilly night time.
you might also like
- Sluggish Oven BBQ Child Ribs
- braised beef brisket with onions
- rooster cacciatore
- Guinness lamb stew with greens
- Texas-model chili con carne
- coq au vin
