Beef Stew

Melt-in-your-mouth beef cubes that pull apart with a fork, coated in a thick, dark, and velvety sauce. The aroma of reduced wine mingles with the sweetness of carrots and celery for a rustic and powerful dish.

• Prep time: 25 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 651
• Protein: 43 g
• Carbs: 19 g
• Fat: 47 g

Ingredients

• 800 g Beef chuck ( cut into 3cm cubes )
• 1 piece Onion ( finely diced )
• 2 piece Carrot ( small dice )
• 1 piece Apium graveolens ( small dice )
• 2 piece Garlic ( minced )
• 250 ml Red wine
• 400 g Round tomato ( crushed )
• 2 tbsp Wheat flour
• 3 tbsp Extra virgin olive oil
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock ( warm )
• 1 tbsp Tomato paste

Instructions

1. Preparing the soffritto

   Dice the onion, carrots, and celery into small, even cubes. Sauté these vegetables in a pot with olive oil until they are tender and translucent, without excessive browning.

2. Searing the meat

   Push the vegetables to the side or remove them. Increase the heat and add the beef pieces. The meat should be well-browned on all sides; a brown crust should form to seal in the juices.

3. Dusting and deglazing

   Sprinkle the flour over the meat (singer) and stir to coat each piece. Pour in the red wine and scrape the bottom of the pot vigorously with a wooden spatula to loosen all the cooking juices.

4. Long simmering

   Add the crushed tomatoes, tomato paste, crushed garlic, bouquet garni, and beef broth. Cover and simmer over very low heat. The sauce should reduce slowly until it coats the back of a spoon and the meat is perfectly tender.

Chef's tips

• Don't crowd the pot when searing the meat; work in batches if necessary to maintain high heat.
• If the sauce reduces too quickly, add a splash of broth. It should stay velvety, not dry.

Storage

Keeps for 3 days in the refrigerator in an airtight container. It tastes even better reheated the next day.