Beef Stew

The table

Preheat the oven to 325°F (160°C)
3 lb(1.4 kg; cut in 2-in cubes)beef chucktossbrown in a Dutch ovensoftendeglazebraise 325°F 1 1/2 hrbraise 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
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 6 steps never say how long they take, so both numbers are floors. The recipe itself says 3 hr.

  1. toss

    not timedfrom the start

  2. brown in a Dutch oven

    not timedfrom the start

  3. soften

    not timedfrom the start

  4. deglaze

    not timedfrom the start

  5. braise 325°F 1 1/2 hr

    1 hr 30 minwalk away(read off the step)from the start

  6. braise 45 min more

    45 minwalk away(read off the step)1 hr 30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> pairs-with: dinner-rolls
>> servings: 6
>> time: 3 hr
>> step.6: braise 325°F 1 1/2 hr
>> step.7: braise 45 min more

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).

Braise @&(~1)pot{} with @beef stock{4%cup}(950 mL), @thyme{4%sprigs} covered at 325°F for ~{90%min}.

Add @carrots{4%large}(cut in 1-in lengths), @Yukon Gold potatoes{2%lb}(900 g; quartered) to @&(~1)stew{} and braise ~{45%min}.