Global recipe
Classic Beef Stew
A French-style braise built on hard-browned chuck, an aromatic base of onions and garlic, and a flour-thickened wine-broth liquid. The carrots and potatoes go in for the last hour so they emerge tender but intact, not stew-cooked into mush. Two hours in the oven, completely hands-off.
Prep30 mins
Cook3 hr 30 mins
Serves6
Difficultymedium
Ingredients
- 3 lbs (1.4 kg) boneless beef chuck, well-marbled, cut into 1 1/2-inch pieces
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 1/2 tsp sugar
- 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
- 1 lb (450 g) small white boiling potatoes (baby Yukons), cut in half
- Fresh chopped parsley, for serving (optional)
Method
7 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 620
- Protein
- 50 g
- Carbs
- 26 g
- Fat
- 32 g
