Beef Stew

A Rich and hearty beef stew with potatoes, carrots flavored with notes of red wine and brandy.

Course dinner, lunch, Main Course, Soup

Cuisine French

Prep Time 15 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 25 minutes

Servings people

Calories 298kcal

Author John Kanell

Ingredients

INGREDIENTS

2 1/2 lbs. beef chuck roast cut into (approx.) 1-inch cubes
4 tsp kosher salt 24g, plus additional to taste
2 tsp freshly ground black pepper 4g
2 tbsp olive oil 30mL
3 slices thick-cut bacon halved
1 large yellow onion coarsely chopped
2 tbsp brandy or bourbon 30mL
1 lb carrots 453g, peeled and cut into 1-inch pieces
5 cloves garlic finely chopped
1 lb. baby potatoes halved
1 cup red wine 236mL
1 28-oz can crushed tomatoes, drained
1 quart beef stock 946mL
2 bay leaves
3 sprigs fresh thyme
2 lemons
1 fresh parsley

Instructions

INSTRUCTIONS

Preheat oven to 275F. Sprinkle beef with 2 tsp. salt and 1 tsp. pepper; set aside while chopping vegetables.
Heat 3 Tbsp. olive oil in a large Dutch oven over medium-high heat until shimmering. Add bacon; cook until crisp, about 6 minutes. Set bacon aside, reserving drippings in pan. Add beef in batches; cook until browned, about 1 to 2 minutes per side. Transfer to a plate.
Add brandy and onion to pan, stirring to remove browned bits. Reduce heat to medium; add carrot, garlic, potatoes, and remaining 2 tsp. salt and 1 tsp. pepper; cook and stir 5 minutes. Add wine; stir to remove any remaining browned bits.
Return beef to pan; add tomatoes, stock, bay leaves, and thyme. Bring to a simmer; cover and bake for about 2 hours, or until beef and vegetables are tender.
Just before serving, zest 1 lemon, and cut in half. Stir zest and juice into stew. Cut remaining lemon into wedges, and serve with stew. Garnish with parsley and reserved bacon, if desired.

Video

Notes

If you have the time, this stew is great to make a day ahead. Not only do the flavors intensify, but it also allows you to skim some fat off the top, if you’re into that. But it’s totally not necessary. Be sure to serve with lots of crusty bread to sop up all the juices.

Nutrition