This traditional French beef stew is the final word chilly climate consolation meals. After just a few hours within the oven, the meat turns into meltingly tender and enveloped in a wealthy wine sauce.

Studying: how lengthy to prepare dinner beef stew meat for beef soup

This traditional French beef stew, in any other case generally known as Beef Bourguignon, is the final word consolation meals. Chunks of well-marbled beef are seared in olive oil after which gently braised with garlic and onions in a wine-based broth. After just a few hours within the oven, the meat turns into meltingly tender and enveloped in a wealthy, deeply flavored sauce.

It takes a while to make however I promise it is effectively well worth the effort. Other than being scrumptious — it’s my all-time hottest recipe — it is a one-pot meal that feeds a crowd. It’s also possible to make it a day forward; in actual fact, you need to as a result of the flavour the longer it sits.

what you may have to make beef stew with carrots & potatoes

A very powerful factor is to begin with the correct minimize of meat. You wish to purchase chuck roast that’s well-marbled—which means it ought to have a very good quantity of white veins of fats working by way of it. Keep away from meat generically packaged as “stew meat,” particularly if it seems lean (I can assure you it’ll not get tender, irrespective of how lengthy you prepare dinner it).

For the wine, use any dry pink (Pinot Noir, Merlot, Cabernet Sauvignon, and so on.) that’s cheap however nonetheless adequate to drink.

How To Make Beef Stew with Carrots & Potatoes

Start by eradicating any giant chunks of fats which are simple to get to (just like the one my knife is pointing to beneath), however do not overdo it with the trimming, because the fats helps make the meat tender.

Subsequent, season the meat generously with salt and pepper.

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Warmth a little bit of oil in a big soup 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. (Notice: it is necessary to not crowd the pan — in case you attempt to brown all of the meat directly, it’s going to steam as an alternative of sear and you will not get all that beautiful colour and taste.)

Take away the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all of the brown bits from the underside of the pan and add taste.

Cook dinner till the greens are softened, then add the tomato paste and prepare dinner for a minute extra.

Add the meat again into the pan and sprinkle with the flour.

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Stir till the flour is dissolved.

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 the carrots and potatoes.

Return to the oven and proceed cooking for one hour, or till the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

Be at liberty to adapt the recipe to your liking. You possibly can miss the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms on the very finish. Both method, it is soul-satisfying consolation meals for a chilly evening.

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