Todays we discuss Easy beef stew recipe which is very popular in this world. The ideal cold-weather comfort dish is this classic French beef stew. The meat becomes meltingly soft and wrapped in a rich wine sauce after a few hours in the oven.
Beef Bourguignon is a traditional French beef stew that is the ultimate comfort dish. Chunks of well-marbled beef are browned in olive oil before being slowly simmered in a wine-based broth with garlic and onions. The flesh becomes meltingly tender and covered in a rich, richly flavored sauce after a few hours in the oven.
It takes some time to create, but trust me when I say it’s well worth it. It’s a one-pot supper that feeds a bunch, as well as being delicious (it’s my all-time most popular dish). You may make it a day ahead of time, and you should because the flavor enhances with time.
WHAT YOU’LL NEED TO MAKE BEEF STEW WITH CARROTS & POTATOES
The most crucial thing is, to begin with, the appropriate meat cut. You want to purchase a chuck roast that is well-marbled, which means it has a lot of white fat veins running through it. Steer clear of anything labeled “stew meat,” especially if it appears to be lean (I can guarantee you it will not get tender, no matter how long you cook it).
Use any dry red wine (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is both economical and drinkable for the wine.
HOW TO MAKE EASY BEEF STEW RECIPIE
In beef stew recipe, Begin by clipping any large chunks of fat that are easy to reach (such as the one my knife is pointing to here), but don’t go overboard with the trimming because the fat helps to tenderize the meat.
Season the meat with salt and pepper after that.
In a big soup pot, heat a little oil and brown the meat in batches.
Browning the meat takes a little longer, but it gives the stew more depth and dimension. (Note: don’t overcrowd the pan; if you try to brown everything at once, it will steam rather than sear, and you won’t get all that great color and taste.)
Remove the meat from the pan and add the onions, garlic, and balsamic vinegar. The vinegar will loosen and flavor all of the brown bits stuck to the bottom of the pan.
Simmer for another minute once the veggies have softened, then add the tomato paste and cook for another minute.
Return the steak to the pan and season with flour.
Stir constantly until the flour is completely dissolved.
Combine the wine, broth, water, thyme, bay leaves, and sugar in a large mixing bowl.
Bring to a boil, then cover and braise for 2 hours in the oven.
Add the carrots and potatoes after 2 hours.
Return to the oven for another hour, or until the meat is fork-tender, the broth has thickened, and the carrots and potatoes are soft.
Feel free to make changes to the recipe to suit your preferences. You can skip the potatoes and serve it over buttered egg noodles, or add frozen peas or sautéed mushrooms right before serving. In any case, it’s soul-warming comfort food for a chilly night.
- Boneless beef chuck 3 pounds (well-marbled), cut into 1-1/2-inch pieces
- Salt 2 teaspoons
- Freshly ground black pepper 1 teaspoon
- Olive oil 3 tablespoons
- yellow onions 2 medium, cut into 1-inch chunks
- Garlic 7 cloves, peeled and smashed
- Balsamic vinegar 2 tablespoons
- Tomato paste 1-1/2 tablespoons
- All-purpose flour 1/4 cup
- Dry red wine 2 cups
- Beef broth 2 cups
- 2 cups water
- 1 bay leaf
- Dried thyme 1/2 teaspoon
- Sugar 1-1/2 teaspoons
- Large carrots 4, peeled and cut into 1-inch chunks on a diagonal
- Small white boiling potatoes 1 pound, cut in half
- Fresh chopped parsley, for serving (optional)
Preheat the oven to 325 degrees Fahrenheit and place a rack in the lower center position.
Mix the meat with salt and pepper after patting it dry. 1 tablespoon olive oil, heat over medium-high heat until hot and shimmering in a large Dutch oven or heavy soup pot Brown the meat in three batches, flipping with tongs after each batch, for about 5 minutes each; each batch should have one tablespoon extra oil. (To properly sear the meat, do not overcrowd the pan and wait for a lovely brown crust to form before rotating with tongs.) Place the meat on a big dish and put it aside.
Cook, stirring with a wooden spoon and scraping the brown pieces from the bottom of the pan, for about 5 minutes, add the onions, garlic, and balsamic vinegar. Cook for another minute after adding the tomato paste. Return the meat to the pan, along with its juices, and season with the flour. 1 to 2 minutes of stirring with a wooden spoon until the flour is completely dissolved. Combine the wine, beef broth, water, bay leaf, thyme, and sugar in a large mixing bowl. Bring to a boil, stirring with a wooden spoon to release any brown pieces from the bottom of the pan. Cover the pot with a lid and place it in the preheated oven for 2 hours to braise.
Remove the carrots and potatoes from the oven and place them in the pot. Cover and return to the oven for another hour or so, or until the veggies are soft and the broth has thickened. Remove and discard the bay leaf, then taste and adjust seasoning as needed. Serve the stew warm, or allow it to cool to room temperature before refrigerating overnight or until ready to serve. If you make this stew at least 1 day ahead of time, the flavor will enhance. Reheat over medium heat, covered, or in a 350°F oven. If desired, garnish with fresh parsley.
Instructions for Freezing
The beef stew recipe, it can be frozen for up to 3 months. Simply leave out the potatoes, as they do not freeze well. When defrosting the stew, boil some potatoes separately and either add them to the stew or serve them on the side. Refrigerate the stew for 24 hours before serving, then reheat it on the stovetop over medium-low heat until hot. However beef stew recipe is very healthy in our body follow our tips and make it tasty.