Beef Stew
- Diner
- Meat and Three
- One Pot
- serves 6
- recipe says 3 hr
- Stews & Braises
Also written for Instant Pot (2 to wash), Slow Cooker (3 to wash).
Three ways to read this recipe
The table
| Preheat the oven to 325°F (160°C) | ||||||
| 3 lb(1.4 kg; cut in 2-in cubes)beef chuck | toss | brown in a Dutch oven | soften | deglaze | braise 325°F 1 1/2 hr | braise 45 min more |
| 1/4 cup(30 g)all-purpose flour | ||||||
| 2 tspkosher salt | ||||||
| 1 tspblack pepper | ||||||
| 2 Tbsvegetable oil | ||||||
| 2 large(chopped)yellow onions | ||||||
| 4 cloves(minced)garlic | ||||||
| 1 cup(240 mL)dry red wine | ||||||
| 4 cups(950 mL)beef stock | ||||||
| 4 sprigsthyme | ||||||
| 4 large(cut in 1-in lengths)carrots | ||||||
| 2 lb(900 g; quartered)Yukon Gold potatoes | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.
Pans and tools
Before anything else
2toss
3brown in a Dutch oven
goes in with what step 2 made
4soften
goes in with what step 3 made
5deglaze
goes in with what step 4 made
6braise 325°F 1 1/2 hr
goes in with what step 5 made
7braise 45 min more
goes in with what step 6 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 2 hr 15 min4 of 6 steps give no time
- Needs you
- none given
- If you get it wrong
- Forgiving — an extra half hour in the oven only softens the beef further; the potatoes go to mush long before the meat minds
- What you'll wash
- Two things — the Dutch oven, a bowl to toss the beef with the flour in
- Does it keep
- 3 days — the beef improves and the potatoes go grainy, so eat those first and keep the rest
toss
not timedfrom the start
brown in a Dutch oven
not timedfrom the start
soften
not timedfrom the start
deglaze
not timedfrom the start
braise 325°F 1 1/2 hr
1 hr 30 minwalk away(we think)from the start
braise 45 min more
45 minwalk away(we think)1 hr 30 min in
- you can walk away
- never timed
- we think
You'll need Dutch oven · oven
Goes with
See how it is written
>> title: Beef Stew
>> category: Stews & Braises
>> tags: beef, dinner, one-pot, braise, potatoes, oven
>> counters: Diner, Meat and Three, One Pot
>> pairs-with: dinner-rolls
>> servings: 6
>> time: 3 hr
>> slack: forgiving — an extra half hour in the oven only softens the beef further; the potatoes go to mush long before the meat minds
>> washing-up: the Dutch oven, a bowl to toss the beef with the flour in
>> keeps: 3 days — the beef improves and the potatoes go grainy, so eat those first and keep the rest
Preheat the #oven{} to 325°F (160°C).
Toss @beef chuck{3%lb}(1.4 kg; cut in 2-in cubes), @all-purpose flour{1/4%cup}(30 g), @kosher salt{2%tsp}, @black pepper{1%tsp}.
Brown @&(~1)floured beef{}, @vegetable oil{2%Tbs} in a #Dutch oven{}.
Soften @yellow onions{2%large}(chopped), @garlic{4%cloves}(minced) with @&(~1)browned beef{}.
Deglaze @&(~1)pot{} with @dry red wine{1%cup}(240 mL).
>> step: braise 325°F 1 1/2 hr
Braise @&(~1)pot{} with @beef stock{4%cup}(950 mL), @thyme{4%sprigs} covered at 325°F for ~{90%min}.
>> step: braise 45 min more
Add @carrots{4%large}(cut in 1-in lengths), @Yukon Gold potatoes{2%lb}(900 g; quartered) to @&(~1)stew{} and braise ~{45%min}.