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Classic Slow-Cooked Beef Stew
2 h 30 minServes 6Nutri-Score C€€
C
2 h 30 min
2 h 30 minClassic Slow-Cooked Beef Stew
what you need
Ingredients
chuck roast (cut into 1-inch cubes)Meat1.4 kg
saltSpices12 g
black pepperSpices2 g
garlic powderSpices3 g
onion powderSpices2.5 g- herbes de ProvenceSpices1 g
flourPantry30 g
Worcestershire saucePantry30 ml
onion (diced)Produce40 g
celery (diced)Produce30 g
garlic (cloves, minced)Produce10 pieces
tomato pastePantry30 g- beef basePantry15 g
- beef brothPantry750 ml
red wineBeverages250 ml- rosemary (fresh or dried)Spices2 g
thyme (fresh or dried)Spices2 g- bay leafSpices2 pieces
potatoes (peeled and cut into chunks)Produce600 g
carrots (peeled and sliced)Produce300 g- vegetable oil (for searing)Pantry30 ml
per serving
Nutrition
344kcal
- Carbs
- 13 g
- Proteins
- 34 g
- Fat
- 18 g
what you’ll use
Tools
Dutch oven
Mixing bowl
Tongs
wooden spoon
step by step
Method
- Step 1
Season the beef
- Cut the chuck roast into 1-inch cubes.
- Toss the beef with the salt, pepper, garlic powder, onion powder, herbes de Provence, flour and Worcestershire sauce until evenly coated.
- Step 2
Sear the beef
- Heat the oil in a large pot over high heat.
- Sear the beef on all sides until browned, working in batches.
- Remove the beef from the pot and set aside.
- Step 3
Cook the aromatics
- Add the onion, garlic and celery to the pot.
- Cook until softened and fragrant.
- Step 4
Build the gravy
- Stir in the tomato paste and beef base and cook briefly.
- Pour in the beef broth and red wine, scraping up the browned bits.
- Return the beef to the pot.
- Step 5
Slow cook the stew
- Add the rosemary, thyme and bay leaf.
- Cover and simmer slowly on low heat.
- Step 6
Add the vegetables
- Add the potatoes and carrots to the pot.
- Continue cooking until the beef is tender and the vegetables are cooked through.
- Step 7
Serve
- Ladle the stew into bowls and serve hot, ideally with cheesy bread.
most cooked first