Directions
- 1Cut the beef into pieces.
- 2Season the beef with salt, black pepper, and all-purpose flour. Mix well.
- 3Chop the onions.
- 4Chop the carrots.
- 5Slice the celery.
- 6Chop the garlic.
- 7Heat oil in a pan and sear the beef until golden brown, making sure not to overcrowd the pan.
- 8Remove the seared beef from the pan.
- 9Add oil to the pan and sauté the chopped onions with salt.
- 10Add garlic to the onions and mix.
- 11Stir in flour.
- 12Add balsamic vinegar and deglaze with chicken stock.
- 13Add celery and carrots to the pan and season with salt.
- 14Stir in tomato paste.
- 15Add more chicken stock.
- 16Return the seared beef to the pan.
- 17Add rosemary and thyme.
- 18Bake in the oven.
- 19Slice the mushrooms.
- 20Sauté the mushrooms in oil with salt until cooked.
- 21Remove the beef stew from the oven.
- 22Add sautéed mushrooms and baby potatoes to the stew.
- 23Add Worcestershire sauce and water, then mix.
- 24Return the stew to the oven for 30 minutes.
- 25Finely chop the coriander.
- 26Remove the stew from the oven.
- 27Stir in the chopped coriander.
- 28Serve the beef stew.
Ingredients
- beef
- salt
- black pepper
- all purpose flour
- onions
- carrots
- celery
- garlic
- oil
- balsamic vinegar
- chicken stock
- tomato paste
- rosemary
- thyme
- mushrooms
- baby potatoes
- Worcestershire sauce
- water
- coriander
Equipment
panknifecutting boardtongsskimmerovenbowlplatespoon
Tips
- Do not overcrowd the pan when searing beef.
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