Beef Stew Need to Peel Carrots
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This classic French beef stew is the ultimate cold weather comfort nutrient. Afterwards 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 every bit Beefiness Bourguignon, is the ultimate cold conditions 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 broth. After 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 mostly hands-off. Go alee and make it a day or 2 alee of fourth dimension; the flavor improves the longer it sits.
what you'll need to make beef stew with carrots & potatoes
The near important thing is to outset with the correct cutting of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through information technology. Stay away from meat generically packaged as "stew meat," especially if it looks lean (I can guarantee you lot it volition non get tender, no matter how long you cook it).
For the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drinkable.
How To Make Beef Stew with Carrots & Potatoes
Begin by removing whatsoever big chunks of fat that are easy to become to (similar the i my knife is pointing to below), only don't overdo information technology with the trimming, as the fat helps make the beef tender.
Adjacent, flavour the meat generously with common salt and pepper.
Heat a bit of oil in a Dutch oven or big pot and chocolate-brown the meat in batches.
This step is a bit time-consuming just browning the meat adds depth and dimension to the stew. (Annotation: information technology'southward of import not to crowd the pan — if you try to brown all the meat at in one case, it will steam instead of sear and you won't get all that lovely color and flavour.)
Remove the meat and add together 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 together the tomato paste and cook for a minute more.
Add the beef back into the pan and sprinkle with the flour.
Stir until the flour is dissolved.
Add the vino, broth, water, thyme, bay leaves, and sugar.
Bring to a boil, then cover and braise in the oven for 2 hours.
After ii hours, add the carrots and potatoes.
Return to the oven and continue cooking for 1 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. Y'all can get out out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very terminate. Either mode, it'southward soul-satisfying comfort food for a common cold night.
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Beef Stew with Carrots & Potatoes
This classic French beefiness stew is the ultimate cold weather comfort nutrient. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
Ingredients
- 3 pounds boneless beefiness chuck (well-marbled), cutting into one½-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly basis black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into one-inch chunks
- seven cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- one½ tablespoons tomato paste
- ¼ cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- ½ teaspoon stale thyme
- 1½ teaspoons sugar
- four big carrots, peeled and cut into ane-inch chunks on a diagonal
- ane pound modest white humid potatoes (infant yukons), cutting in one-half
- Fresh chopped parsley, for serving (optional)
Instructions
- Preheat the oven to 325°F and ready a rack in the lower heart position.
- Pat the beef dry and flavor with the table salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in three batches, turning with tongs, for nearly 5 minutes per batch; add together one tablespoon more oil for each batch. (To sear the meat properly, do not crowd 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.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brownish bits from lesser of the pan, for about five minutes. Add the tomato paste and melt for a minute more than. Add the beef with its juices dorsum to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the vino, beef broth, water, bay leaf, thyme, and saccharide. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Embrace the pot with a lid, transfer to the preheated oven, and braise for ii hours.
- Remove the pot from the oven and add the carrots and potatoes. Encompass and place dorsum in oven for nearly an hour more, or until the vegetables are cooked, the goop is thickened, and the meat is tender. Fish out the bay leaf and discard, then gustatory modality and adjust seasoning, if necessary. Serve the stew warm -- or let it come up to room temperature so store in the fridge overnight or until prepare to serve. This stew improves in flavour if fabricated at least 1 day alee. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
- Note: If you don't have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
- Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the fridge for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Pair with
Nutrition Information
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- Per serving (6 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 non a certified nutritionist and the nutritional data on this site has non been evaluated or approved past a nutritionist or the Nutrient and Drug Assistants. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data 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 simply. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed alter the effective nutritional information in whatsoever given recipe. Furthermore, unlike online calculators provide different results depending on their own diet fact sources and algorithms. To obtain the near accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition reckoner.
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