Red Cooking Wine for Beef Stew

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.

This classic French beef stew, otherwise known equally 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 brand but the recipe is generally hands-off. Get ahead and make information technology a day or two ahead of time; the flavor improves the longer it sits.

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

The almost important thing is to start with the right cut of meat. Yous want to buy chuck roast (affiliate link) that is well-marbled—that means information technology should have a good amount of white veins of fat running through it. Stay abroad from meat generically packaged as "stew meat," especially if it looks lean (I can guarantee you information technology volition non get tender, no matter how long you cook information technology).

For the wine, apply any dry cherry-red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is cheap just still good enough to potable.

How To Brand Beefiness Stew with Carrots & Potatoes

Begin by removing whatever large chunks of fat that are like shooting fish in a barrel to become to (like the one my pocketknife is pointing to below), but don't overdo it with the trimming, as the fat helps make the beefiness tender.

Next, season the meat generously with table salt and pepper.

Heat a chip of oil in a Dutch oven (chapter link) or large pot and dark-brown the meat in batches.

This step is a bit fourth dimension-consuming but browning the meat adds depth and dimension to the stew. (Note: it's of import not to crowd the pan — if you lot effort to brownish all the meat at once, it will steam instead of sear and you won't get all that lovely color and flavor.)

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 flavor.

Cook until the vegetables are softened, and so add the tomato paste and cook for a minute more.

Add the beefiness dorsum into the pan and sprinkle with the flour.

Stir until the flour is dissolved.

Add the wine, broth, h2o, thyme, bay leaves, and sugar.

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

After 2 hours, add the carrots and potatoes.

Render to the oven and go along 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 adapt the recipe to your liking. You can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very finish. Either way, it's soul-satisfying condolement food for a cold night.

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Beef Stew with Carrots & Potatoes

This classic French beef stew is the ultimate common cold weather condolement food. After 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), cutting into 1½-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly footing blackness pepper
• iii tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons love apple paste
• ¼ cup all-purpose flour
• two cups dry out cherry-red wine
• 2 cups beef broth
• 2 cups water
• 1 bay foliage
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cutting into 1-inch chunks on a diagonal
• 1 pound modest white boiling potatoes (baby yukons), cutting in half
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and set a rack in the lower middle position.
2. Pat the beef dry and season with the common salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-loftier oestrus until hot and shimmering. Brown the meat in iii batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more than oil for each batch. (To sear the meat properly, exercise non crowd the pan and let the meat develop a squeamish brownish crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; melt, stirring with a wooden spoon and scraping the brown $.25 from bottom of the pan, for nigh five minutes. Add the tomato paste and cook for a minute more. Add together the beefiness 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 wine, beefiness broth, water, bay leaf, thyme, and carbohydrate. Stir with a wooden spoon to loosen any chocolate-brown bits from the lesser of the pan and bring to a eddy. 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 the carrots and potatoes. Cover and place dorsum in oven for nearly an hour more than, or until the vegetables are cooked, the goop is thickened, and the meat is tender. Fish out the bay foliage and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then shop in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least ane day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Annotation: If you lot 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.
6. Freezer-Friendly Instructions: The stew tin can be frozen for up to iii months. Before serving, defrost the stew in the refrigerator for 24 hours and so reheat on the stovetop over medium-low heat until hot.

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Diet Data

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• Per serving (6 servings)
• Calories: 539
• Fat: 18g
• Saturated fat: 6g
• Carbohydrates: 32g
• Sugar: 8g
• Fiber: 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 not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The information is calculated through an online nutritional calculator, Edamam.com. Although I do my all-time to provide accurate nutritional data, these figures should be considered estimates merely. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in whatsoever given recipe. Furthermore, dissimilar online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most authentic nutritional data 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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