It’s made with bite-sized cuts of beef, creamy potatoes, nutritious carrots, and a rich and delicious red wine broth. This easy beef stew follows a simple preparation process and ends with a classic classic taste.
Source:Panlasang Pinoy
Beef stew recipe ingredients
2 1/4 lbs. Roast meat, remove excess fat, cut into 1/4 inch squares
Salt and freshly ground black pepper
3 1/2 tablespoons olive oil, divided
2 cups chopped red onion (1 large)
1 1/2 tablespoons minced garlic (about 4 cloves)
1/4 cup all-purpose flour
1.5 tbsp ketchup
1 cup dry red wine, such as Pinot Noir or Cotes du Rhone
3 1/2 cups braised beef
2 teaspoons Worcestershire sauce
1 tablespoon fresh thyme leaves
2 teaspoons minced fresh rosemary
2 bay leaves
20 oz. red potatoes washed
14 oz. large carrots (about 4)
1 tablespoon balsamic vinegar
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
3 1/2 tablespoons olive oil, divided
2 cups chopped red onion (1 large)
1 1/2 tablespoons minced garlic (about 4 cloves)
1/4 cup all-purpose flour
1.5 tbsp ketchup
1 cup dry red wine, such as Pinot Noir or Cotes du Rhone
3 1/2 cups braised beef
2 teaspoons Worcestershire sauce
1 tablespoon fresh thyme leaves
2 teaspoons minced fresh rosemary
2 bay leaves
20 oz. red potatoes washed
14 oz. large carrots (about 4)
1 tablespoon balsamic vinegar
2 tablespoons minced fresh parsley
How to make beef stew
Heat the oven and pot on the stovetop: Move the oven rack to the bottom third of the oven. Preheat oven to 300 degrees.
Heat 1 tablespoon olive oil in a large oven-safe pot over medium-high heat.
Prepare and cook casseroles in batches, set aside: Blot half of the roast with paper towels, season with a little salt and pepper, and place in a pot with space between the pieces.
Rub until the bottom is golden brown, about 3 – 4 minutes. Turn and brown on the opposite side, about 2 minutes longer. Switch to disk.
Add 1/2 tablespoon of oil to the pot and repeat the process with the remaining half of the beef. Transfer the second batch of beef to a plate.
Saute onions, garlic: Reduce heat to medium, add 1 tablespoon of olive oil then add the onion. Saute 5 minutes or until lightly golden brown.
Add the garlic and sauté for another 30 seconds.
Add thickener, then liquid: Stir in flour and tomato paste, cook while stirring constantly for about 45-60 seconds (reduce burner temperature if needed). While stirring, pour in beef broth and Worcestershire sauce.
Return the meat, add the herbs, and simmer: Return the beef to the pot along with the thyme, rosemary, and bay leaf. Cook over low heat, stirring frequently.
Remove from heat.
Bake in the oven: Cover the pot and transfer to the oven. To cook for 1 and a half hours.
Add vegetables to casserole, continue baking: Once time is up, cut potatoes into 1-inch cubes, then peel and cut carrots into 1-inch slices. Put the potatoes and carrots in the casserole, cover and place in the oven.
Bake until vegetables are tender, about 60 to 70 minutes longer.
Finish with balsamic and parsley: Discard the bay leaves, stir in balsamic vinegar, and season the stew with salt and pepper to taste. Let cool for about 5 minutes before using. Garnish with parsley.
Heat 1 tablespoon olive oil in a large oven-safe pot over medium-high heat.
Prepare and cook casseroles in batches, set aside: Blot half of the roast with paper towels, season with a little salt and pepper, and place in a pot with space between the pieces.
Rub until the bottom is golden brown, about 3 – 4 minutes. Turn and brown on the opposite side, about 2 minutes longer. Switch to disk.
Add 1/2 tablespoon of oil to the pot and repeat the process with the remaining half of the beef. Transfer the second batch of beef to a plate.
Saute onions, garlic: Reduce heat to medium, add 1 tablespoon of olive oil then add the onion. Saute 5 minutes or until lightly golden brown.
Add the garlic and sauté for another 30 seconds.
Add thickener, then liquid: Stir in flour and tomato paste, cook while stirring constantly for about 45-60 seconds (reduce burner temperature if needed). While stirring, pour in beef broth and Worcestershire sauce.
Return the meat, add the herbs, and simmer: Return the beef to the pot along with the thyme, rosemary, and bay leaf. Cook over low heat, stirring frequently.
Remove from heat.
Bake in the oven: Cover the pot and transfer to the oven. To cook for 1 and a half hours.
Add vegetables to casserole, continue baking: Once time is up, cut potatoes into 1-inch cubes, then peel and cut carrots into 1-inch slices. Put the potatoes and carrots in the casserole, cover and place in the oven.
Bake until vegetables are tender, about 60 to 70 minutes longer.
Finish with balsamic and parsley: Discard the bay leaves, stir in balsamic vinegar, and season the stew with salt and pepper to taste. Let cool for about 5 minutes before using. Garnish with parsley.
