Red Wine Beef Stew with Carrots and Potatoes
This classic French beef stew braised in red wine is the ultimate fallback meal for a cool winter's evening.
boneless beef (well-marbled)
sliced in cubes
sliced in chunks
sliced and chopped
1 & 1/2
small bunch of fresh thyme
peeled and cut in halves
Pat the beef dry and season with the salt and pepper.
In a large, heavy-based pan, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
Sear the meat in batches on both sides for about 5 minutes per batch.
Add one tablespoon of oil for each batch.
To sear the meat properly, do not overcrowd the pan and let the meat develop a nice brown crust before turning.
Add the onions, garlic, and balsamic vinegar into the pan.
Stir with a wooden spoon and scrape the brown bits from the bottom of the pan, for about 5 minutes
Add the tomato paste and cook for another minute.
Add the beef with its sauce back to the pan and sprinkle with the flour.
Stir with a wooden spoon until the flour is dissolved - about 1 to 2 minutes.
Add the wine, beef stock, water, bay leaves and thyme.
Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
Cover the pot with a lid, turn down the heat and simmer for at least 2 hours.
Check from time to time to ensure the meat does not burn.
After 2 hours, add the prepared carrots and potatoes.
Cover and cook for about 30 minutes until the vegetables are cooked, the sauce has thickened and the meat is tender.
Season if necessary.
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Recipe by The London Economic, thelondoneconomic.com