![]() The vinegar will loosen all the brown bits from the bottom of the pan and add flavor.Ĭook until the vegetables are softened, then add the tomato paste and cook for a minute more.Īdd the beef back into the pan and sprinkle with the flour.Īdd the wine, broth, water, thyme, bay leaves, and sugar.īring to a boil, then cover and braise in the oven for 2 hours.Īfter 2 hours, add the carrots and potatoes. Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. (Note: it’s important not to crowd the pan - if you try to brown all the meat at once, it will steam instead of sear and you won’t get all that lovely color and flavor.) This step is a bit time-consuming but browning the meat adds depth and dimension to the stew. ![]() Heat a bit of oil in a Dutch oven or large pot and brown the meat in batches. Next, season the meat generously with salt and pepper. How To Make Beef Stew with Carrots & Potatoesīegin by removing any large chunks of fat that are easy to get to (like the one my knife is pointing to below), but don’t overdo it with the trimming, as the fat helps make the beef tender. Stay away from meat generically packaged as “stew meat,” especially if it looks lean (I can guarantee you it will not get tender, no matter how long you cook it).įor the wine, use any dry red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive but still good enough to drink. You want to buy chuck roast that is well-marbled-that means it should have a good amount of white veins of fat running through it. The most important thing is to start with the right cut of meat. what you’ll need to make beef stew with carrots & potatoes This stew is part of my classic French recipe collection, which includes similar slow-cooking comfort food recipes, like coq au vin and red wine braised short ribs, and impressive main courses, like steak au poivre or roast beef tenderloin with red wine sauce. Go ahead and make it a day or two ahead of time the flavor improves the longer it sits. It takes a few hours to make, but the recipe is mostly hands-off. ![]() After a few hours in the oven, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce. Chunks of well-marbled beef are seared in a hot pan, then gently braised with garlic and onions in a rich wine-based broth. It is the ultimate cold weather comfort food. With over 4,000 5-star reviews, this classic French beef stew is the all-time most popular recipe on my website. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce. This classic French beef stew is the ultimate cold weather comfort food. ![]()
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