French Beef Stew
French beef stew takes tough, inexpensive cuts of beef and transforms them through patience and slow heat into a deeply flavored, fork-tender dish. Chuck or brisket is cut into large chunks, dusted with flour, and seared until a dark brown crust forms - this initial browning builds the foundation of flavor for the entire pot. Red wine and beef stock are poured in, and the pot goes into a low oven or onto a gentle burner for at least two hours. Root vegetables - carrots, potatoes, celery, and onions - braise alongside the meat, contributing natural sweetness and body to the liquid. As the wine reduces, its acidity dissipates while its fruit depth and tannic structure remain, giving the sauce a robust backbone. Thyme sprigs and bay leaves infuse the broth with herbal warmth. The stew tastes even better the next day, after the flavors have had time to marry overnight in the refrigerator.
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Instructions
- 1
Cut beef into large chunks, season with salt and pepper, and dust lightly with flour.
- 2
In a heavy pot, melt butter and sear beef over high heat until browned.
- 3
In the same pot, sauté onion and carrot for 5 minutes to build sweetness.
- 4
Stir in tomato paste, then deglaze with red wine, scraping browned bits.
- 5
Return beef with stock and thyme, bring to a boil, then simmer gently for 90 minutes.
- 6
Add potatoes and cook another 25-30 minutes until tender, then adjust seasoning.
- 7
Rest for 10 minutes off heat before serving for deeper flavor.
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