Beef stew
Chunks of beef slowly braised with red wine, carrots and potatoes until they fall apart with a spoon.
- 170 min20 prep · 150 cook
- MediumDifficulty
- 780 kcalper serving
Ingredients
- Beef chuck, in chunks1 kg
- Onions2
- Carrots3
- Potatoes500 g
- garlic3 cloves
- Tomato paste1 tbsp
- Flour2 tbsp
- Red wine250 ml
- Beef stock750 ml
- Bay leaves2
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Season the beef and dust it with the flour.
- 2
Brown the beef in batches in the hot oil in a heavy pot, then set aside.
- 3
In the same pot, soften the chopped onion, garlic and sliced carrots.
- 4
Stir in the tomato paste, pour in the wine and let it bubble until reduced by half.
- 5
Return the beef, add the stock and bay leaves, cover and simmer gently.
- 6
Add the potatoes in large chunks and cook until both the potatoes and meat are tender.
- 7
Taste, adjust the salt and let it rest a few minutes before serving.
Tips and questions
- Can I make it ahead?
- Yes, it tastes even better the next day. It keeps 3–4 days in the fridge and freezes well for 3 months, though the potatoes turn a little grainy.
- Why is my beef tough?
- It usually needs more time, not less: chuck only becomes tender after a long, gentle simmer. Keep it barely bubbling and give it another 30 minutes.
- Can I make it in a pressure cooker?
- Yes: brown the meat as usual, then cook about 40 minutes at pressure and add the potatoes for the last 10 minutes after releasing it.
Enjoy your meal!
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