The Ultimate Beef Stew Recipe

Name: The Ultimate Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil, for frying, plus more to drizzle; 3 tablespoons butter; 2 cups all-purpose flour; 3 lbs pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless); sea salt; ground black pepper; 3/4 ml dry red wine (recommended ( Burgundy); 8 fresh thyme sprigs; 6 garlic cloves, smashed; 1 orange, zest removed in 3 (1-inch); 1/4 teaspoon ground cloves; 2 bay leaves; 2 1/2 cups beef stock; 9 small new potatoes, scrubbed clean and cut in 1/2; 1/2 lb carrot, peeled and sliced; 2 cups frozen pearl onions, a large handful; 1 lb white mushroom, cut in 1/2; 1/2 lb peas

Servings: persons

1/4 cup extra virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
3 lbs pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
sea salt
ground black pepper
3/4 ml dry red wine (recommended ( Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch)
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 lb carrot, peeled and sliced
2 cups frozen pearl onions, a large handful
1 lb white mushroom, cut in 1/2
1/2 lb peas

1
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
2
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
3
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
4
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

1119

kcal

Calories

Fat

198

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 18 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, for frying, plus more to drizzle, 3 tablespoons butter, 2 cups all-purpose flour, 3 lbs pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless), and more.

Yes, The Ultimate Beef Stew 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.

The Ultimate Beef Stew

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