Description
Classic French beef stew brings hearty comfort from Provence’s rustic kitchens. Rich burgundy-infused meat melts with root vegetables, promising warmth and satisfaction for hungry diners.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) beef stewing meat, trimmed and cut into 2–3 inch cubes
Vegetables and Herbs:
- 1 medium onion, peeled and finely diced
- 1 medium onion, cut into quarters
- 5 cloves garlic, minced
- 4 cloves garlic, whole
- 4 medium carrots, peeled and cut into 1/4-inch rounds
- 1 cup (150 grams) diced celery
- 1 pound (454 grams) mini red potatoes, peeled and cut into halves
- 8 ounces (227 grams) baby Bella mushrooms, cleaned, stems removed and caps cut into halves
- 1 bunch fresh thyme
- Fresh parsley, for garnish
Seasonings and Liquids:
- 1/4 cup (30 grams) all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly ground pepper
- 4 tablespoons vegetable oil
- 1 cup (240 milliliters) red wine
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 4 cups (960 milliliters) low-sodium beef broth (more if needed)
- 3 bay leaves
Instructions
- Prepare beef by generously coating chunks with seasoned flour mixture, ensuring complete and even coverage.
- Heat oil in heavy-duty pot over medium-high heat. Sear beef in multiple batches until rich golden-brown crust forms, approximately 4-5 minutes per batch. Remove and set aside.
- Deglaze pot with robust red wine, thoroughly scraping caramelized bits from bottom to capture maximum flavor essence.
- Reduce heat, melt butter, and sauté diced onions with minced garlic until fragrant and slightly translucent, roughly 1-2 minutes.
- Incorporate Worcestershire sauce, tomato paste, and beef broth. Return browned meat to pot, adding quartered onions, whole garlic cloves, bay leaves, and fresh thyme sprigs.
- Simmer uncovered on low heat for 90 minutes, periodically skimming excess fat from surface.
- Preheat oven to 300°F. Remove herb sprigs and whole garlic cloves from liquid.
- Introduce root vegetables – carrots, celery, potatoes, and mushrooms – stirring gently to distribute evenly. Cover and transfer to oven for 60 minutes until vegetables reach tender consistency.
- Evaluate seasoning, adding salt and pepper as needed. For enhanced thickness, whisk cornstarch with cold water and briefly boil to create silky texture.
- Ladle into warm bowls, garnishing with freshly chopped parsley for vibrant presentation.
Notes
- Select tough, marbled cuts like chuck roast for maximum flavor and tenderness during slow cooking.
- Pat beef completely dry before flouring to ensure perfect golden-brown caramelization without steaming.
- Allow sufficient time for browning meat in batches, creating deep rich flavor foundations through proper Maillard reaction.
- Use low, slow cooking methods to break down connective tissues, transforming tough meat into melt-in-your-mouth texture.
- Red wine adds complexity and depth, helping tenderize meat while introducing subtle nuanced flavor profiles.
- Swap beef for lamb or plant-based alternatives like jackfruit for dietary variations without compromising overall recipe structure.
- Add root vegetables like parsnips or sweet potatoes for extra nutritional diversity and interesting taste dimensions.
- Implement gluten-free modifications by using alternative flour like almond or rice flour for coating meat.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg