Slow-Cooked Rich Classic Beef Stew

Name: Slow-Cooked Rich Classic Beef Stew
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 kg stewing beef, cubed; 2 EL all-purpose flour; 2 EL olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 cups beef broth; 1 cup dry red wine (or substitute more broth); 2 carrots, chopped; 3 potatoes, peeled and cubed; 1 TL dried thyme; Salt and pepper to taste

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This recipe is for a traditional, deeply satisfying beef stew, utilizing the low-and-slow cooking method to transform tough cuts of beef into incredibly tender, melt-in-your-mouth morsels. The broth is built on a foundation of beef stock, fortified with a dry red wine (like a Pinot Noir or Cabernet Sauvignon for flavor depth), and thickened naturally by the starches from potatoes and carrots. It's a classic comfort food that's extremely popular in the colder months, appealing to users looking for substantial, hearty, and simple family-style meals. It’s perfect for a weekend cooking project using a Dutch oven or slow cooker.

speichern

A bowl of rich beef stew with carrots, potatoes, and parsley garnish

Prep Time20 min

Cook Time180 min

Servings6 servings

Equipment

Large Dutch oven or slow cooker

Ingredients

1 kg stewing beef, cubed2 EL all-purpose flour2 EL olive oil1 large onion, chopped4 cloves garlic, minced2 cups beef broth1 cup dry red wine (or substitute more broth)2 carrots, chopped3 potatoes, peeled and cubed1 TL dried thyme Salt and pepper to taste

Instructions

1
Toss the beef cubes with flour, salt, and pepper.
2
Heat oil in the Dutch oven over medium-high heat. Brown the beef in batches and set aside.
3
Sauté the onion until soft, then add garlic and thyme and cook for 1 minute.
4
Deglaze the pot with red wine (or a little broth), scraping up any browned bits. Add the beef broth, seared beef, carrots, and potatoes.
5
Bring to a simmer, then cover and transfer to a preheated 160°C (325°F) oven for 3 hours, or until the beef is very tender.