Beef Stew
A weekend stew: seared chuck, a caramelised tomato-paste base, white wine and stock, simmered until fork-tender, then a strained, glossy sauce.
- Total
- 5 h 30 min
- Servings
- 6 servings
- Difficulty
- Involved
Ingredients
Servings
6 servings
- 1 kgbeef chuck, in roughly equal chunks
- 2golden onions
- 2carrots
- 2 stalkscelery
- 4 clovesgarlic
- 500 mlbeef stock
- 750 mldry white wine
- 1 tbsptomato paste
- 1bouquet garni
- 1 tbspunsalted butter
- to tasteolive oil
- to tastesunflower oil, for searing
- to tastesalt and black pepper
Method
Step 1. Roughly chop the onions, carrots and celery and start cooking them on medium heat in a large pot with some olive oil. Grate the garlic into the same pot, add a pinch of salt and pepper and the tomato paste, and cook until the paste starts to caramelise.
Step 2. Pat the meat chunks dry, season generously with salt, then sear them in a preheated pan on high heat with some seed oil until golden brown all over. Set aside.
Step 3. Once all the meat is seared, add it to the pot with the vegetables. Add the wine, the stock and the bouquet garni.
Step 4. Simmer on low heat (about 90°C) for 2.5 to 3 hours until the meat is fork-tender, then let it cool for about 45 minutes.
Step 5. Take the meat out, pass the liquid through a fine strainer and reduce it on low heat until it coats the back of a spoon.
Step 6. Once reduced, stir in the butter, then return the meat to the pot to coat it in the sauce.
Written down on September 10, 2026
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