Beef Stew (Fall-Apart Tender)
, Serves 6
A Dutch-oven beef chuck stew braised in red wine and broth until spoon-tender, with carrots and baby potatoes added late.
| prepPreheat oven to 325°F / 165°C, rack in lower middle position | ||||||||||
| 1.35 kg boneless beef chuck, well-marbled, cut into 1½-inch / 4 cm pieces | Pat beef dry, season | Brown in 3 batches, 5 min each | Cook onions, garlic, vinegar 5 min | Stir in tomato paste, cook 1 min | Return beef, stir in flour 1-2 min | Add liquids & aromatics, boil | Cover, braise 325°F / 165°C, 2 hrs | Add vegetables, bake 1 hr more | Discard bay leaf, adjust seasoning | Serve warm, garnish with parsley |
| 2 tsp salt | ||||||||||
| 1 tsp freshly ground black pepper | ||||||||||
| 1 tbsp olive oil (for the 1st batch) | ||||||||||
| 1 tbsp olive oil (for the 2nd batch) | ||||||||||
| 1 tbsp olive oil (for the 3rd batch) | ||||||||||
| 2 medium yellow onions, cut into 1-inch / 2.5 cm chunks | ||||||||||
| 7 cloves garlic, peeled and smashed | ||||||||||
| 2 tbsp balsamic vinegar | ||||||||||
| 1½ tbsp tomato paste | ||||||||||
| 30 g all-purpose flour | ||||||||||
| 475 ml dry red wine | ||||||||||
| 475 ml beef broth | ||||||||||
| 475 ml water | ||||||||||
| 1 bay leaf | ||||||||||
| ½ tsp dried thyme | ||||||||||
| 1½ tsp sugar | ||||||||||
| 4 large carrots, peeled, cut into 1-inch / 2.5 cm chunks on a diagonal | ||||||||||
| 450 g small white potatoes (baby Yukon), halved | ||||||||||
| Fresh chopped parsley, for serving (optional) | ||||||||||
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