Hearty Beef Stew with Root Vegetables

175 min · Medium · Serves 6

480 kcal per serving · 40g protein

Slow-braised beef chuck with carrots, parsnips, potatoes and pearl onions in a rich red-wine gravy. Better day two.

Ingredients

• 1080 g Beef chuck (cubed)
• Carrot × 6
• Parsnip × 3
• 900 g Small potato
• 300 g Pearl onions
• 12 cloves Garlic
• 6 tbsp Tomato paste
• 480 ml Dry red wine
• 1200 ml Beef stock
• 6 tbsp Plain flour
• Bay leaf × 6
• 12 sprigs Fresh thyme
• 6 tbsp Olive oil
• 3 tbsp Butter
• 12 g Salt
• 6 g Black pepper

Method

1. Pat beef dry

   Pat beef dry, season with salt and pepper.

2. Heat olive oil

   Heat olive oil in a heavy pot over high heat.

3. Sear beef in batches 3min

   

   Sear beef in batches 3min per side until deeply browned.

4. Lift out

   Lift the beef out and set aside.

5. Reduce heat to medium

   Reduce heat to medium.

6. Melt butter in the pot

   Melt butter in the pot.

7. Add chopped garlic and tomato

   Add chopped garlic and tomato paste.

8. Stir 2min

   

   Stir the garlic and tomato paste 2min until darkened.

9. Deglaze

   

   Pour in the red wine, scraping up the browned bits stuck to the pot — they melt into the gravy. Let it bubble until reduced by half, 3min.

10. Return beef

    Return beef. Add flour and stir to coat.

11. Pour in stock

    Pour in the stock and stir.

12. Add bay leaf

    Add bay leaf, thyme, salt and pepper.

13. Bring to a boil

    

    Bring to a boil, then reduce to a low simmer — just a few lazy bubbles — cover, and cook 90min.

14. Add the Veg

    

    Add chopped carrot, parsnip, potato and pearl onions. Simmer uncovered 30-40min until veg is tender and gravy thickens.

15. Discard bay leaf and thyme

    Discard bay leaf and thyme stems. Taste and adjust salt.

16. Serve in deep bowls

    

    Serve in deep bowls with crusty bread.