Traditional Beef Stew
Ingredients
- 800 gBeef chuck (3cm cubes)
- 30 gWheat flour (for dusting)
- 30 mlSunflower oil
- 2 pcYellow onion (sliced)
- 3 pcCarrot (thick slices)
- 4 pcPotato (quartered)
- 1 pcApium graveolens (sliced)
- 2 pcGarlic (minced)
- 250 mlRed wine
- 1 tbspTomato caviar
- 2 pcThyme (sprigs)
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock (warm)
Method
Tender beef cubes that fall apart with a fork, coated in a glossy, thickened brown sauce. Carrots and potatoes are soft, infused with meat juices and the scent of thyme.
- 1
Heat oil in a heavy pot. Brown the beef pieces on all sides until a deep crust forms. Remove and set aside.
- 2
In the same fat, sauté onions, garlic, and celery. The vegetables should color and the juices at the bottom of the pot should start to stick.
- 3
Return the meat. Sprinkle with flour and stir for 2 minutes. Pour in the red wine and scrape the bottom with a wooden spatula to release the flavors.
- 4
Add beef stock, tomato paste, thyme, and bay leaf. Cover and cook over very low heat. The sauce should barely simmer.
- 5
Add carrots and potatoes. Continue cooking until a knife slides into the vegetables like butter.
Frequently asked questions
How do you get this dish right?
- Don't crowd the pot when browning the meat, do it in batches if necessary so the beef sears instead of boiling.
- The sauce is ready when it generously coats the back of a spoon.
How long does this dish keep?
Keeps for 3 days in the refrigerator. It's even better when gently reheated the next day.
