Traditional Beef Stew

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.

• Prep time: 25 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 777
• Protein: 47 g
• Carbs: 49 g
• Fat: 44 g

Ingredients

• 800 g Beef chuck ( 3cm cubes )
• 30 g Wheat flour ( for dusting )
• 30 ml Sunflower oil
• 2 piece Yellow onion ( sliced )
• 3 piece Carrot ( thick slices )
• 4 piece Potato ( quartered )
• 1 piece Apium graveolens ( sliced )
• 2 piece Garlic ( minced )
• 250 ml Red wine
• 1 tbsp Tomato caviar
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock ( warm )

Instructions

1. Sear the meat

   Heat oil in a heavy pot. Brown the beef pieces on all sides until a deep crust forms. Remove and set aside.

2. Sweat the aromatics

   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. Flour and deglaze

   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. Simmer

   Add beef stock, tomato paste, thyme, and bay leaf. Cover and cook over very low heat. The sauce should barely simmer.

5. Final vegetables

   Add carrots and potatoes. Continue cooking until a knife slides into the vegetables like butter.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. It's even better when gently reheated the next day.