Directions
- 1Rinse off the little potatoes.
- 2Rough chop the onions, celery, and carrots.
- 3Cut the beef into pieces.
- 4Season the beef with salt and pepper.
- 5Preheat the pan and add some oil.
- 6Brown off the beef in batches.
- 7Remove the browned beef from the pan.
- 8Add butter to the pan.
- 9Add the chopped onions to the pan and season them with salt and pepper.
- 10Add tomato paste to the onions.
- 11Add roasted beef base to the pan and stir it in.
- 12Add the browned beef back into the pan.
- 13Pour red wine Burgundy into the pan.
- 14Add a handful of flour to melted butter in a separate pan to make a roux, then transfer it to the stew.
- 15Fill the pan with water until it looks soupy, adding a bit more if needed.
- 16Move the pan to a simmer and cover it, letting it simmer for about an hour and a half.
- 17Add the potatoes, carrots, and celery to the stew.
- 18Crank up the heat and cook down the vegetables until they are soft for about 45 minutes.
Ingredients
- a bag little potatoes
- onions
- celery
- carrots
- beef
- salt
- pepper
- oil
- butter
- tomato paste
- roasted beef base
- 0.5 bottle red wine burgundy
- water
- 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.
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