Beef Stew with Carrots and Potatoes

    0
    1220

    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
    Votes: 3
    Rating: 4.67
    You:
    Rate this recipe!
    Print Recipe
    This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
    Beef Stew with Carrots and Potatoes
    Votes: 3
    Rating: 4.67
    You:
    Rate this recipe!
    Print Recipe
    This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
    Servings Prep Time Cook Time
    6servings 15minutes 2hours
    Servings Prep Time
    6servings 15minutes
    Cook Time
    2hours
    Ingredients
    Ingredients
    Servings: servings Units:
    Add to Shopping List
    This recipe is in your Shopping List
    Add To Shopping List
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Add To Meal Plan
    Instructions
    1. Preheat the oven to 325°F and set a rack in the lower middle position.
    2. 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.
    3. 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.
    4. Bring to a boil and cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
    5. 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.
    6. 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.
    Nutrition Facts
    Beef Stew with Carrots and Potatoes
    Amount Per Serving
    Calories 539 Calories from Fat 162
    % Daily Value*
    Total Fat 18g 28%
    Saturated Fat 6g 30%
    Cholesterol 143mg 48%
    Sodium 1189mg 50%
    Total Carbohydrates 32g 11%
    Dietary Fiber 4g 16%
    Sugars 8g
    Protein 54g 108%
    * Percent Daily Values are based on a 2000 calorie diet.
    Vickie Brinkman, youngest member of our the team. One of the points of her interests are diet plans and healty food recepies which always follow popular trends. Vickie tends to pay a lot of attention to details during the discovery and research phase, making her one of the most thorough chefs in Clever Chef team. Recently, she got into growing organic vegetables and flavoring herbs that she uses for our tasty recepies.

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.