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.
Course Cooked meals, Dinner, Lunch, Soup & Stew
Cuisine French
Keyword Beef, Carrots, Potato, Stew
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Servings 6servings
Calories 539kcal
Ingredients
3poundsboneless beef chuck (well-marbled)cut into 1-1/2-inch pieces
2tspsalt
1tspfreshly ground black pepper
3tbspolive oil
2medium yellow onionscut into 1-inch chunks
7cloves garlicpeeled and smashed
2tbspbalsamic vinegar
2tbsptomato paste
1/4cupall-purpose flour
2cupsdry red wine
2cupsbeef broth
2cupswater
1Bay leaf
1/2tspdried thyme
1 1/2tspsugar
4large carrotspeeled and cut into one-inch chunks on a diagonal
1poundsmall white boiling potatoes (baby yukons)cut in half
Fresh chopped parsley for serving (optional)
Instructions
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.