Slow Simmered Beef with Potatoes Recipe

Name: Slow Simmered Beef with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 to 8 tablespoons EVOO; 2 1/2 to 3 pounds stew beef, at room temperature; Salt; 1 quart beef stock; 1 onion, quartered; 2 bay leaves; 3 cloves garlic, crushed; 2 tablespoons tomato paste; 1 tablespoon coarse black pepper; 2 cups dry red wine; 2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges; 2 to 3 tablespoons rosemary, finely chopped

Servings: persons

7 to 8 tablespoons EVOO
2 1/2 to 3 pounds stew beef, at room temperature
Salt
1 quart beef stock
1 onion, quartered
2 bay leaves
3 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon coarse black pepper
2 cups dry red wine
2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
2 to 3 tablespoons rosemary, finely chopped

1
Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt.
2
Place the beef in large Dutch oven with the stock and enough water to just cover.
3
Add the onion, bay leaves and 2 cloves of the garlic.
4
Bring to a low boil and simmer, partially covered, for 2 hours.
5
Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot.
6
Add the pepper and wine and cover.
7
Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F).
8
Cool and store.
9
Reheat over medium heat or in a moderate oven.
10
To serve, while the beef is reheating, boil the potatoes until tender and drain.
11
Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat.
12
Add the remaining clove garlic, stir for minute, then remove the garlic.
13
Add the potatoes and crisp a bit.
14
Season with salt, pepper and the rosemary.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 to 8 tablespoons EVOO, 2 1/2 to 3 pounds stew beef, at room temperature, Salt, 1 quart beef stock, and more.

Yes, Slow Simmered Beef with Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Simmered Beef with Potatoes

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