This is a classic beef stew, also known as Beef Bourguignon. Beef, cut in cubes is seared in olive oil, and then braised with garlic and onions in a wine-based broth. After some time, the meat becomes extremely tender and the sauce is so rich of flavor, you would want to use it for the other dishes also.
This is not a quick dish, but the time you spend on cooking this recipe will not be wasted time be sure of that! It will instantly become everyone favorite.
Most of the people love lean meat, but that is something you must avoid for all costs in this case. Use well marbled meat and with combination of good red wine you’ll achieve perfection!
Beef Stew with Carrots and Potatoes
- 3 pounds boneless beef chuck (well-marbled) cut into 1-1/2-inch pieces
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 medium yellow onions cut into 1-inch chunks
- 7 cloves garlic peeled and smashed
- 2 tbsp balsamic vinegar
- 2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 Bay leaf
- 1/2 tsp dried thyme
- 1 1/2 tsp sugar
- 4 large carrots peeled and cut into one-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons) cut in half
- Fresh chopped parsley for serving (optional)
- Preheat the oven to 325°F and set a rack in the lower middle position.
- Season the beef with the salt and pepper. In a large heavy pot, heat 1 tablespoon of the olive oil over medium-high heat. Brown the meat, but be sure to not overcook it. Do it in a couple of stages if your pot is small in diameter, because you want to brown all the parts equally. When all the meat is done, set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pot and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved and then add the wine, beef broth, water, bay leaf, thyme, and sugar.
- Bring to a boil and cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place 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 adjust seasoning, if necessary.
- Last tip is that you can prepare this 1 day ahead, and believe when we say this, flavors are even better and the whole dish is more delicious.