Beef Stew

Name: Beef Stew (Elevated)
Total time: 5 h
Yield: 6
Cuisine: French
Ingredients: 2.5 lbs Beef chuck roast-cut into 1.5-inch cubes; 2 Beef marrow bones; 3 tbsp Duck fat; 1 Yellow onion-roughly chopped; 2 Carrots-peeled and cut into 1-inch pieces; 2 Celery stalks-cut into 1-inch pieces; 1 lb Small red potatoes-halved; 1/2 cup Pearl onions-peeled; 8 oz Mixed mushrooms (shiitake, oyster, cremini)-cleaned and quartered; 1 cup Frozen peas; 6 cups Homemade beef stock; 1 cup Dry red Burgundy wine; 2 tbsp Tomato paste; 2 sprigs Fresh thyme; 1 Bay leaf; 1 tbsp Sherry vinegar; 2 tbsp All-purpose flour; 2 tbsp Fresh parsley-chopped

⏱5h

👥6

🔥550 cal

Hard

🍽️French

A luxurious and deeply flavorful beef stew, slow-braised to perfection. This recipe utilizes premium ingredients and techniques for an unforgettable culinary experience.

2.5 lbs Beef chuck roast-cut into 1.5-inch cubes

2 Beef marrow bones

3 tbsp Duck fat

1 Yellow onion-roughly chopped

2 Carrots-peeled and cut into 1-inch pieces

See all 19 ingredients ↓

(0 reviews)

⏱5h

👥6

🔥550 cal

Hard

🍽️French

A luxurious and deeply flavorful beef stew, slow-braised to perfection. This recipe utilizes premium ingredients and techniques for an unforgettable culinary experience.

#Stew #Beef #Slow-Braised #Root Vegetables #Bone Marrow #Fine Dining #Dinner

Instructions

Season Beef with salt and pepper.
Heat Duck fat in a large Dutch oven or pot over medium-high heat. Brown Beef in batches, then set aside.
Add Yellow onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Add Pearl onions and Mushrooms and cook for another 5-7 minutes, until softened.
Stir in Tomato paste and cook for 1 minute more.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Pour in Burgundy wine and cook for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
Gradually whisk in Beef stock. Add Thyme sprigs and Bay leaf.
Return Beef to the pot. Add Beef marrow bones. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until Beef is incredibly tender.
Add Red potatoes and continue to simmer for 20-25 minutes, or until Potatoes are tender.
Stir in Frozen peas during the last 5 minutes of cooking.
Remove Thyme sprigs and Bay leaf before serving. Stir in Sherry vinegar. Adjust seasoning with Salt and pepper to taste.
Garnish with Fresh parsley before serving.

Ingredients

2.5 lbs 1135 g Beef chuck roast-cut into 1.5-inch cubes
2 2 Beef marrow bones
3 tbsp 45 mL Duck fat
1 1 medium Yellow onion-roughly chopped
2 2 medium Carrots-peeled and cut into 1-inch pieces
2 2 medium Celery stalks-cut into 1-inch pieces
1 lb 450 g Small red potatoes-halved
1/2 cup 120 mL Pearl onions-peeled
8 oz 225 g Mixed mushrooms (shiitake, oyster, cremini)-cleaned and quartered
1 cup 240 mL Frozen peas
6 cups 1420 mL Homemade beef stock
1 cup 240 mL Dry red Burgundy wine
2 tbsp 30 mL Tomato paste
2 sprigs 2 sprigs Fresh thyme
1 1 Bay leaf
1 tbsp 15 mL Sherry vinegar
Salt and freshly ground black pepper To taste
2 tbsp 30 mL All-purpose flour
2 tbsp 30 mL Fresh parsley-chopped

Equipment

Dutch oven or large pot
Cutting board
Knife
Measuring cups and spoons

Instructions

Season Beef with salt and pepper.
Heat Duck fat in a large Dutch oven or pot over medium-high heat. Brown Beef in batches, then set aside.
Add Yellow onion, Carrots, and Celery to the pot and cook until softened, about 8-10 minutes.
Add Pearl onions and Mushrooms and cook for another 5-7 minutes, until softened.
Stir in Tomato paste and cook for 1 minute more.
Sprinkle Flour over the vegetables and cook for 1 minute, stirring constantly.
Pour in Burgundy wine and cook for 3-4 minutes, scraping up any browned bits from the bottom of the pot.
Gradually whisk in Beef stock. Add Thyme sprigs and Bay leaf.
Return Beef to the pot. Add Beef marrow bones. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until Beef is incredibly tender.
Add Red potatoes and continue to simmer for 20-25 minutes, or until Potatoes are tender.
Stir in Frozen peas during the last 5 minutes of cooking.
Remove Thyme sprigs and Bay leaf before serving. Stir in Sherry vinegar. Adjust seasoning with Salt and pepper to taste.
Garnish with Fresh parsley before serving.

Nutrition per serving

Calories 550

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Beef Stew

Beef Stew

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