Right Cut of Meat for Beef Stew

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This classic French beefiness stew is the ultimate cold weather condition comfort nutrient. Later 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 equally Beef Bourguignon, is the ultimate cold weather comfort nutrient.Chunks of well-marbled beef are seared in a hot pan, and and so gently braised with garlic and onions in a rich wine-based broth. Subsequently 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 brand but the recipe is mostly hands-off. Go ahead and arrive a day or 2 alee of time; the flavor improves the longer it sits.

what you'll need to make beefiness stew with carrots & potatoes

The most important matter is to start with the right cut of meat. You lot 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," particularly if it looks lean (I can guarantee you information technology will not get tender, no affair how long you lot cook it).

For the wine, use whatsoever dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive just still good enough to beverage.

How To Make Beefiness Stew with Carrots & Potatoes

Begin by removing any large chunks of fat that are like shooting fish in a barrel to get to (like the i my knife is pointing to beneath), but don't overdo it with the trimming, every bit the fat helps make the beefiness tender.

Next, season the meat generously with salt and pepper.

Rut a bit of oil in a Dutch oven or big pot and chocolate-brown the meat in batches.

This step is a bit fourth dimension-consuming simply browning the meat adds depth and dimension to the stew. (Notation: it'southward important not to oversupply the pan — if yous attempt to brown all the meat at once, it will steam instead of sear and yous won't get all that lovely color and flavor.)

Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar volition loosen all the brown $.25 from the bottom of the pan and add flavor.

Melt until the vegetables are softened, and so add the lycopersicon esculentum 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, h2o, thyme, bay leaves, and sugar.

Bring to a boil, then cover and braise in the oven for 2 hours.

Afterwards two hours, add the carrots and potatoes.

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

Feel free to suit the recipe to your liking. You lot can leave out the potatoes and serve information technology over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very end. Either way, it'southward soul-satisfying comfort food for a cold night.

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Beef Stew with Carrots & Potatoes

This classic French beef stew is the ultimate cold atmospheric condition comfort food. Subsequently a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Ingredients

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons salt
• i teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cutting into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ loving cup all-purpose flour
• 2 cups dry out red vino
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 big carrots, peeled and cut into one-inch chunks on a diagonal
• 1 pound small-scale white boiling potatoes (baby yukons), cut in one-half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and gear up a rack in the lower heart position.
2. Pat the beef dry out and season with the salt and pepper. In a big Dutch oven or heavy soup pot, estrus 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add ane tablespoon more than oil for each batch. (To sear the meat properly, exercise non 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 bated.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from lesser of the pan, for about v minutes. Add together the tomato paste and melt for a minute more. Add together the beef with its juices back 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, h2o, bay foliage, thyme, and sugar. Stir with a wooden spoon to loosen whatever dark-brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add together the carrots and potatoes. Cover and place back in oven for about an hour more than, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, and so gustatory modality and adjust seasoning, if necessary. Serve the stew warm -- or permit it come to room temperature and then shop in the refrigerator overnight or until ready to serve. This stew improves in flavor if fabricated at least 1 day alee. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: If you don't have a Dutch oven or covered pot that is advisable for the oven, the stew tin can be cooked on the stove. The timing will be the aforementioned and it should be cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can be frozen for upward to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours then reheat on the stovetop over medium-depression heat until hot.

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Nutrition Information

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• Per serving (six servings)
• Calories: 539
• Fat: 18g
• Saturated fatty: 6g
• Carbohydrates: 32g
• Sugar: 8g
• Fiber: 4g
• Protein: 54g
• Sodium: 1189mg
• Cholesterol: 143mg

This website is written and produced for informational purposes simply. I am non a certified nutritionist and the nutritional data on this site has non been evaluated or approved by a nutritionist or the Food and Drug Assistants. Nutritional data is offered as a courtesy and should not be construed as a guarantee. The information is calculated through an online nutritional computer, Edamam.com. Although I exercise my best to provide accurate nutritional information, these figures should be considered estimates only. 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 any given recipe. Furthermore, different online calculators provide dissimilar results depending on their ain nutrition fact sources and algorithms. To obtain the about 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 calculator.

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