Beef Stew
Directions
- 1Rinse off the little potatoes.
- 2Rinse off the little potatoes.
- 3Rinse off the little potatoes.
- 4Rough chop the onions, celery, and carrots.
- 5Rough chop the onions, celery, and carrots.
- 6Rough chop the onions, celery, and carrots.
- 7Cut the beef into pieces.
- 8Cut the beef into pieces.
- 9Cut the beef into pieces.
- 10Season the beef with salt and pepper.
- 11Season the beef with salt and pepper.
- 12Season the beef with salt and pepper.
- 13Preheat the pan and add some oil.
- 14Preheat the pan and add some oil.
- 15Preheat the pan and add some oil.
- 16Brown off the beef in batches.
- 17Brown off the beef in batches.
- 18Brown off the beef in batches.
- 19Remove the browned beef from the pan.
- 20Remove the browned beef from the pan.
- 21Remove the browned beef from the pan.
- 22Add butter to the pan.
- 23Add butter to the pan.
- 24Add butter to the pan.
- 25Add the chopped onions to the pan and season them with salt and pepper.
- 26Add the chopped onions to the pan and season them with salt and pepper.
- 27Add the chopped onions to the pan and season them with salt and pepper.
- 28Add tomato paste to the onions.
- 29Add tomato paste to the onions.
- 30Add tomato paste to the onions.
- 31Add roasted beef base to the pan and stir it in.
- 32Add roasted beef base to the pan and stir it in.
- 33Add roasted beef base to the pan and stir it in.
- 34Add the browned beef back into the pan.
- 35Add the browned beef back into the pan.
- 36Add the browned beef back into the pan.
- 37Pour red wine Burgundy into the pan.
- 38Pour red wine Burgundy into the pan.
- 39Pour red wine Burgundy into the pan.
- 40Add a handful of flour to melted butter in a separate pan to make a roux, then transfer it to the stew.
- 41Add a handful of flour to melted butter in a separate pan to make a roux, then transfer it to the stew.
- 42Add a handful of flour to melted butter in a separate pan to make a roux, then transfer it to the stew.
- 43Fill the pan with water until it looks soupy, adding a bit more if needed.
- 44Fill the pan with water until it looks soupy, adding a bit more if needed.
- 45Fill the pan with water until it looks soupy, adding a bit more if needed.
- 46Move the pan to a simmer and cover it, letting it simmer for about an hour and a half.
- 47Move the pan to a simmer and cover it, letting it simmer for about an hour and a half.
- 48Move the pan to a simmer and cover it, letting it simmer for about an hour and a half.
- 49Add the potatoes, carrots, and celery to the stew.
- 50Add the potatoes, carrots, and celery to the stew.
- 51Add the potatoes, carrots, and celery to the stew.
- 52Crank up the heat and cook down the vegetables until they are soft for about 45 minutes.
- 53Crank up the heat and cook down the vegetables until they are soft for about 45 minutes.
- 54Crank up the heat and cook down the vegetables until they are soft for about 45 minutes.
Ingredients
- a bag little potatoes
- a bag little potatoes
- a bag little potatoes
- onions
- onions
- onions
- celery
- celery
- celery
- carrots
- carrots
- carrots
- beef
- beef
- beef
- salt
- salt
- salt
- pepper
- pepper
- pepper
- oil
- oil
- oil
- butter
- butter
- butter
- tomato paste
- tomato paste
- tomato paste
- roasted beef base
- roasted beef base
- roasted beef base
- 0.5 bottle red wine burgundy
- 0.5 bottle red wine burgundy
- 0.5 bottle red wine burgundy
- water
- water
- water
- 1 handful flour
- 1 handful flour
- 1 handful flour
Equipment
colanderknifecutting boardpantongspotwooden spoonlid
Tips
- Brown the beef to build flavor from the fond at the bottom of the pan.
- Use roasted beef base for a better flavor than bouillon.
- If you want it chunky, you can cut the potatoes in half and cut your carrots smaller.