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Servings: 6
Total Time: 3 Hours 30 Minutes
nutrition (estimate)
Per serving (6 servings)
- Calories:539
- Fat:18g
- Saturated fat:6g
- Carbohydrates:32g
- Sugar:8g
- Fiber:4g
- Protein:54g
- Sodium:1189mg
Cholesterol:143mg
Ingredients
- 4 boneless beef chuck steak
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium onions
- 7 cloves garlic
- 2 tablespoons balsamic vinegar
- 1 tablespoons tomato paste
- 32.5g all-purpose flour
- 480ml dry red wine
- 480ml beef broth
- 480ml water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon sugar
- 4 large carrots
- 454g small white boiling potatoes
- Fresh chopped parsley, for serving (optional)
METHOD
- Preheat the oven to 165°C and set a rack in the lower middle position.
- Pat the chuck steak dry and cut into 4cm pieces and season with the salt and pepper. In a large heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and simmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Dice the onions, peel and smash the garlic and add to the pan along with the balsamic vinegar; cook, stirring with a wooden spoon for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the peeled and chopped carrots and potatoes. Cover and place back in the oven for about 1 more hour, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavour if made at least 1 day ahead. Reheat, covered, over medium heat or in a 175°C oven. Garnish with fresh parsley, if desired.
Freezer-Friendly Instructions:
The cooked stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
