Beef Stew

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by: GirlCocoa






Many people don't make stews because they don't think of them in time and they associate them with messy prep, overnight marinades, and long cooking. The first thing you should know is that you can make a beef stew without marinating or browning the meat (the French have a whole family of such stews, called daubes). As soon as you come home and take off your coat, just put the meat in a pot with some onions, carrots, and a bouquet garni, pour over enough liquid to coven bring to a simmer; and cook for 2 to 5 hours. You can then serve as is, or you can reduce and/or thicken the stewing liquid. Serve the onions and carrots used from the beginning, or strain them out and use one garnish. If you know how to use a pressure cooker, you can make the stew in an hour. The beef stew presented here uses all the steps: marinating, flouring, browning. If you don't have the time, you can skip them. Makes 4 to 6 main-course servings.




ingredients

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serves: 4

3 pounds boneless beef chuck

1 large onion (chopped)

1/2 head garlic

2 carrots (peeled and chopped)

Bouquet garni

2 cups full-bodied red wine (or more as needed)

Salt

Pepper

Flour for coating the meat (optional)

3 tablespoons olive oil (or canola oil) (optional)

2 tablespoons butter (optional)

2 cups broth (or as needed)

Nutrition Facts
Beef Stew

Servings Per Recipe: 4

Amount per Serving

Calories: 866

  • Total Fat: 57.1 g
  •     Saturated Fat: 22.4 g
  •     Trans Fat: 2.6 g
  • Cholesterol: 243.5 mg
  • Sodium: 515.6 mg
  • Total Carbs: 17.1 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 3 g
  • Protein: 66.7 g
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preparation

1.  Cut the meat into large chunks of equal size.

2.  Marinate the meat in a bowl with onions, garlic, carrots, bouquet garni, and wine (optional).

3.  Remove the meat from marinade and pat dry. Season with salt and pepper.

4.  Coat the meat with flour and shake off the excess (optional).

5.  Brown the meat, a few pieces at a time, in oil over high heat.

6.  Strain the marinade, reserving the vvine, bouquet garni, and vegetables separately. Cook the vegetables in a little butter in the pan used to brown the meat.

7.  Combine the browned meat, vegetables, wine, broth, and the bouquet garni in the pot used to brown the meat. Add more wine or marinade and/or broth to cover the meat. Cook over a low heat on the stove top or in the oven until the meat is done.

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