Beef Stew When to Add Potatoes

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This classic French beef stew is the ultimate cold weather condolement nutrient. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

This classic French beefiness stew, otherwise known as Beefiness Bourguignon, is the ultimate common cold weather comfort nutrient.Chunks of well-marbled beef are seared in a hot pan, 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 securely-flavored sauce. The stew takes a few hours to make but the recipe is by and large hands-off. Go ahead and make information technology a day or two ahead of time; the flavor improves the longer information technology sits.

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

The most important thing is to first with the correct cut of meat. Yous desire to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay abroad from meat generically packaged equally "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 ruby-red (Pinot Noir, Merlot, Cabernet Sauvignon, etc.) that is inexpensive just still adept enough to beverage.

How To Make Beefiness Stew with Carrots & Potatoes

Begin by removing any large chunks of fat that are piece of cake to become to (similar the one my knife is pointing to below), simply don't overdo it with the trimming, as the fatty helps make the beef tender.

Next, season the meat generously with salt and pepper.

Oestrus a bit of oil in a Dutch oven or large pot and brown the meat in batches.

This pace is a chip fourth dimension-consuming but browning the meat adds depth and dimension to the stew. (Note: information technology's of import not to crowd the pan — if you endeavour to brown all the meat at one time, it will steam instead of sear and you won't go all that lovely colour and flavor.)

Remove the meat and add the onions, garlic, and balsamic vinegar to the pan. The vinegar will loosen all the brownish bits from the bottom of the pan and add flavor.

Cook until the vegetables are softened, then add the tomato 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 wine, broth, h2o, thyme, bay leaves, and sugar.

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

After two hours, add the carrots and potatoes.

Return to the oven and keep cooking for one hr, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

Experience gratuitous to conform the recipe to your liking. You lot can leave out the potatoes and serve it over buttered egg noodles, or toss in some frozen peas or sautéed mushrooms at the very stop. Either mode, information technology's 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 common cold conditions 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), cut into 1½-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• two medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• two tablespoons balsamic vinegar
• i½ tablespoons love apple paste
• ¼ cup all-purpose flour
• two cups dry out blood-red wine
• 2 cups beef broth
• 2 cups water
• 1 bay foliage
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• iv large carrots, peeled and cut into one-inch chunks on a diagonal
• one pound pocket-sized white humid potatoes (infant 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 out and season with the common salt and pepper. In a large Dutch oven or heavy soup pot, oestrus i tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about v minutes per batch; add 1 tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a overnice brownish crust earlier turning with tongs.) Transfer the meat to a big plate and prepare aside.
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 almost 5 minutes. Add the tomato paste and cook for a infinitesimal more than. 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 two minutes. Add the wine, beef broth, h2o, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen whatever brown $.25 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 ii hours.
4. Remove the pot from the oven and add the carrots and potatoes. Embrace and identify back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and accommodate seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and so store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least i day alee. Reheat, covered, over medium rut or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Note: 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 exist the same and it should exist cooked over the lowest setting.
6. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low rut until hot.

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Diet Data

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• Per serving (6 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 advisory purposes just. I am not 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 figurer, Edamam.com. Although I do my best to provide authentic nutritional information, these figures should exist considered estimates only. Varying factors such every bit product types or brands purchased, natural fluctuations in fresh produce, and the style ingredients are processed change the effective nutritional information in whatsoever given recipe. Furthermore, different online calculators provide different results depending on their own diet fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should summate the nutritional data with the bodily ingredients used in your recipe, using your preferred nutrition calculator.

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