The best beef stew

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 273, total fat 9 G., saturated fats 3 G., proteins 28 G., carbohydrates 19 G., fiber 4 G., cholesterol 73 mg, sodium 918 mg, sugar 5 G.

The rich flavor of this stew is achieved by pre-searing the pieces of meat, onions, and garlic. Sear the beef in batches, ensuring the pieces don't touch. This will create a perfect crust, keeping them juicy. After searing, the meat is simmered in a cauldron with aromatic herbs and vegetables in a broth with dry red wine. Braising it in the oven at a low temperature helps cook the beef to a tender consistency. Make the stew ahead of time and experience the intense flavor after it marinates overnight in the refrigerator.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.3 kg of beef shoulder blade, cut into 5 cm cubes.
4 sprigs of parsley
4 sprigs of thyme
1 sprig of rosemary
2 fresh bay leaves
2 tbsp. l. olive oil
1 large onion, chopped
5 cloves garlic, chopped
7 medium carrots (about 350g), peeled and cut diagonally into 2.5cm pieces.
3 large stalks celery, cut diagonally into 2.5cm pieces.
0.5 cups dry red wine
2 tbsp. flour
4 cups lightly salted chicken broth
700 g small red potatoes, cut in half
1 can (800 g) of canned chopped tomatoes
Chopped parsley, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, red potatoes, red wine, carrot, celery, bay leaf, thyme, rosemary

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat the oven to 350°F (135°C).
Tie the parsley, thyme, rosemary and bay leaf into a bundle.

Heat olive oil in a large Dutch oven or other heavy-bottomed pan over medium-high heat. Fry the beef in batches, spacing the pieces about 2 cm apart in a single layer, turning several times, until browned on at least three sides, 8-10 minutes per batch. Once browned, transfer the beef to a large plate.
Reduce heat to medium. Add the onion and garlic to the pan and cook, stirring occasionally, until the onion is soft and beginning to darken, about 6 minutes. Add the carrots and celery and continue cooking until fragrant, about 4 minutes.
Stir in the wine, scraping up any browned bits from the bottom of the pan, and cook until evaporated, about 4 minutes. Sprinkle the flour over the vegetables, toss to coat evenly, and cook for 1 minute. Add the broth, potatoes, tomatoes, and browned beef, along with any juices. Season with 3 tablespoons of salt and 1 teaspoon of black pepper. Add the herb bunch and bring to a boil.
Cover the pot and place in the oven. Bake until the beef pieces are tender but still hold their shape, 1.5 to 2 hours. Let the stew cool for 30 minutes before serving. Remove the herb bundle from the pot and serve garnished with finely chopped parsley.

Note

To make the sauce more flavorful, we recommend adding Cabernet Sauvignon wine.

Categories:

recipe / Calorie content of prepared meals / Dishes in a duck pan / Soups / Thick soups and stews / Food Network - recipes

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