French Beef Stew (Printable Version)
Beef slow-cooked with red wine and herbs plus carrots and onions in a tasty broth.
# Ingredients You'll Need:
→ Liquids
01 -
960 ml beef broth with low salt
02 -
240 ml dry red wine like Cabernet Sauvignon
→ Beef
03 -
900 g chuck beef cut into chunks about 2.5 to 5 cm
→ Fats
04 -
Olive oil to brown the meat
→ Herbs and Seasoning
05 -
2 bay leaves
06 -
Salt and fresh ground black pepper as you like
07 -
1 tsp dried thyme
→ Vegetables
08 -
4 garlic cloves, finely chopped
09 -
2 big onions, chopped
10 -
3 carrots, cut into slices
# Detailed Preparation Steps:
01 -
Throw the chopped onions into the pot and cook till they're see-through. Toss in the garlic and carrots and stir just a bit to bring out their smell.
02 -
Put the beef back in with the broth, thyme, and bay leaves. Bring it all to a boil, then let it simmer on low for two hours or more till the meat's soft.
03 -
Heat the olive oil in your big pot over medium-high. Season the beef with salt and pepper. Brown all sides, then take it out and wait.
04 -
Cut the beef into chunks and slice the carrots. Chop up the onions and mince the garlic.
05 -
Pour the red wine into the pot. Scrape those tasty brown bits off the bottom. Let it bubble down for about 10 minutes.
# Helpful Tips:
01 -
If you use bone-in chuck, the taste gets better. You can add other veggies like potatoes or mushrooms to mix it up. This goes great with crusty bread or mashed potatoes.