Beef Stew
Ingredients
- 800 gBeef chuck (cut into 3cm cubes)
- 1 pcOnion (finely diced)
- 2 pcCarrot (small dice)
- 1 pcApium graveolens (small dice)
- 2 pcGarlic (minced)
- 250 mlRed wine
- 400 gRound tomato (crushed)
- 2 tbspWheat flour
- 3 tbspExtra virgin olive oil
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock (warm)
- 1 tbspTomato paste
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. It tastes even better reheated the next day.
