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Beef Stew
Rich French-style stew. Fork-tender meat, hearty vegetables.
retest scheduled Adapted from Once Upon a Chef — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Pat beef dry with paper towels. Season generously with salt and pepper, then toss with flour to coat lightly.
- Heat oil in a Dutch oven over medium-high heat. Brown beef in batches (don't crowd the pan). Remove to a plate. Takes about total.
- Add onion to pot. Cook until softened, . Add garlic and tomato paste, cook until fragrant.
- Pour in wine, scraping up browned bits from bottom. Simmer .
- Return beef and any juices to pot. Add broth, balsamic, thyme, and bay leaves. Bring to boil, then reduce heat to low. Cover and simmer 1½ hours.
- Add potatoes and carrots. Cover and cook until vegetables and beef are tender.
- Stir in peas, cook . Remove bay leaves. Taste and adjust seasoning.
Notes
- The key: Brown meat in batches. Crowding = steaming = no flavor.
- Chuck roast vs stew meat: Buy a chuck roast and cut it yourself. Pre-cut "stew meat" is often random scraps.
- Oven method: After step 5, cover and bake at 325°F for the remaining time.
- Storage: Even better the next day. Keeps 4 days refrigerated, 3 months frozen.
Adapted from Once Upon a Chef