French Beef Stew
Quick answer
- Total time
- 145 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 12
About this dish
Deeply browned chuck and the dark bits it leaves in the pot, lifted with red wine, form the backbone of this French braise.
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A thin dusting of flour rather than a heavy paste helps the surface brown instead of steam. Browning in batches matters too: a crowded pot steams the meat instead of searing it. Potatoes join late, after the beef has had its long simmer, and soften without falling apart. Like most braises, it improves when reheated the next day.
Ingredients
Instructions
- 1
Cut the 800 g beef chuck into 4-5 cm chunks and pat the surface dry.
Season with salt and black pepper, then coat lightly with 1 tablespoon flour so the meat browns instead of steaming.
- 2
Heat a heavy pot over high heat and melt 1 tablespoon butter.
Sear the beef in batches without crowding, turning each side for 2-3 minutes until a deep brown crust forms on the surface.
- 3
Remove the beef and lower the heat to medium, then sauté the onion and carrots for 5 minutes.
Add 1 tablespoon tomato paste and cook for 1 minute, stirring so it darkens slightly without sticking.
- 4
Pour in 350 ml red wine and scrape up the browned bits from the bottom of the pot.
Boil for 3-5 minutes until the sharp alcohol aroma softens and the liquid looks slightly richer.
- 5
Return the beef and any juices to the pot with 400 ml beef stock and 1 teaspoon thyme, then bring to a boil.
Reduce to low, leave the lid slightly ajar, and simmer for 90 minutes with only small bubbles.
- 6
Add the 300 g potatoes and cook for another 25-30 minutes.
When the potatoes are tender and the beef pulls apart with a fork, adjust the seasoning, turn off the heat, rest for 10 minutes, and serve.
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