Been on a beef stew high lately. I posted a Chinese beef stew awhile back and now I have a Western beef stew. When I saw this recipe, it was love at first sight. After I tried it, the whole family fell in love with it! So this is going here. I found this recipe on onceuponachef.
- 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1-1/2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth (I like the Pacific organic brand)
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1-1/2 teaspoons 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 garnish (optional)
- Preheat oven to 325°F with rack in middle.
- Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
- Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
- Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.
This was so good, it didn’t last 2 meals as I’d planned (1kg of meat there and only 4 people eating!) Recipe from eatlittlebird.
2 hours 20 mins
Author: Eat, Little Bird
Recipe type: Dinner
- 1 kg (2 pounds) beef chuck steak, cut into large cubes
- olive oil for frying
- 6 garlic cloves, peeled and finely chopped
- 5-6 spring onions (scallions), thinly sliced and separated into white and green parts
- 1 red chilli, finely chopped
- 3-4 cm (1-2 inches) piece of ginger, peeled and coarsely grated
- 1 teaspoon Chinese five-spice powder (or more, to taste)
- 3 tablespoons Shaoxing rice wine (Chinese cooking wine) or dry sherry
- 2 tablespoons plain flour
- 500 ml (2 cups) beef stock
- 3 tablespoons light soy sauce, plus more to taste
- 2 teaspoons light brown sugar (or white sugar)
- 2 star anise
- 3 large carrots, sliced thickly
- small handful of coriander (cilantro), finely chopped
- Preheat the oven to 150°C (300°F).
- Heat a few tablespoons of olive oil in a large, oven-proof pan (such as a Le Creuset pot) over medium-high heat. Brown the meat in batches and remove with a slotted spoon to a bowl. Add more oil between batches if necessary.
- Once you have finished browning all of the meat, add to the pan the garlic, white part of the spring onions, chilli, ginger and Chinese five-spice powder. Cook for a few minutes until fragrant. Pour in the Shaoxing rice wine and let it bubble away for about a minute, scraping the pan with a wooden spoon to make sure that any bits which have stuck to the pan are dissolved in the wine.
- Return the meat to the pan, together with any juices which have collected while it has been resting. Sprinkle over the flour and stir everything together until the flour is dissolved and the liquid in the pan starts to thicken.
- Pour in the beef stock and soy sauce. Add the sugar, star anise and carrots. Mix everything together well. Place the lid on the pan and put the pan into the oven for about 1.5 to 2 hours, stirring every 30 minutes or so. Alternatively, you can cook this on the stove-top over low heat, making sure that you stir regularly.
- The beef is done when it is soft and easily falls apart when pierced with a fork. Taste the sauce for seasoning and see if you want to add more soy sauce. If you would like to have more sauce, you can add some boiling water to the stew, though you might have to thicken it with some cornflour if the sauce is too thin.
- I like to serve this stew with a good sprinkle of freshly chopped coriander (cilantro), green spring onions (scallions) and some finely sliced red chillies for more kick. Serve with steamed Jasmine rice and some steamed green veges, such as broccoli, on the side.