Beef Stew with Carrots and Potatoes

The recipe below is a classic French beef stew,  otherwise known as Beef Bourguignon. The meat is seared in olive oil first, then slowly braised with garlic and onions in a wine-based broth.  After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce.
It does take some time to make (about an hour of active cooking), but I promise you it is well worth the effort. Aside from being delicious, it’s a one pot meal that feeds a whole family.

The most important thing is to start with the right cut of meat. You want to buy chuck roast that is well-marbled—that means it should have a good amount of white veins of fat running through it. Stay away from meat generically packaged as “stew meat”. I can guarantee you it will not get tender; no matter how long you cook it.

Ingredients:

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-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
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine, such as Burgundy or Pinot Noir
• 2 cups beef broth (I like the Pacific organic brand)
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ teaspoonssugar
• 4 large carrots, peeled and cut into one-inch chunks on a diagonal
• 1 pound small baby yukons potatoes, cut in half
• Fresh chopped parsley (optional for garnish)

Directions:

1. Preheat oven to 325°F with rack in middle.

2. Pat beef dry and season salt and pepper. In a large 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.

3. 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.

4. 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.

5. 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).  Garnish with fresh parsley if desired.

This is soul-satisfying comfort food for a cold night. Enjoy!

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