Beef Stew Recipe
- 2 ½ pounds boneless pork chuck, or beef chuck roll
- 1 teaspoon kosher salt, plus more as needed for seasoning
- ½ teaspoon black pepper, plus more as wanted for seasoning
- 3 tablespoons olive oil
- 2 cups carrots, peeled, cut into
- ¾” thick slices
- 1 cup celery, ½” thick slices
- 1 cup crimson onion, 1″ cube
- 1 teaspoon chopped thyme
- 1 bay leaf, dried or sparkling
- 1 tablespoon minced garlic
- ¼ cup balsamic vinegar
- 1 tablespoon tomato paste
- ¼ cup all-purpose flour
- three cups beef stock
- 1 cup red wine, dry
- 2 tablespoons soy sauce
- 1 pound yukon gold potatoes, cut into 1″ pieces
- 1 tablespoon chopped parsley
Beef Stew Recipe
Prepare beef – thoroughly dry the surface of the red meat with paper towels. Trim off any extra fats or silverskin. Reduce into 1 ½-inch thick cubes, then season with salt and pepper.
Saute beef – Set the oven rack to the lower 1/3 function. Warmness to 350ºF (177ºC). Warmness a big dutch oven over medium-excessive warmness. Add the olive oil. Once warm, add the beef in a unmarried layer and work in batches. Sear the meat until browned, about 1 to 2 mins in line with side. Transfer to a clean plate. Repeat with last beef.
Prepare dinner vegetables – turn the heat right down to medium and add the carrots, celery, and onions. Saute till the onions are lightly browned and soft, 5 minutes.
Add the thyme and bay leaf and saute for 30 seconds. Add the garlic, and saute for 30 seconds.
Deglaze Pan – add the balsamic vinegar. Stir, scraping the lowest of the pan to launch any browned bits. Prepare dinner till maximum of the liquid has evaporated, approximately 1 minute.
Make Stew Liquid – upload the tomato paste, stir and cook for 30 seconds. Sprinkle inside the flour, stir and prepare dinner for 1 minute. Slowly stir inside the beef stock, scraping down the lowest of the pan. Add the wine and soy sauce, and stir to mix. Upload the browned pork and potatoes.
Finish Cooking – convey the liquid to a rapid simmer over medium-excessive heat for 5 minutes, and turn off the heat. Cover and thoroughly transfer the pot to the oven.
Prepare dinner till the beef is gentle and the vegetables are without problems pierced with a fork, approximately seventy five to ninety mins. Taste and season with salt and pepper as desired. For a thicker sauce, stir and prepare dinner over medium-high warmness for about five to ten minutes.
To Serve – Garnish with chopped parsley.