It’s a classic French beef stew, otherwise known as Beef Bourguignon. The meat is seared in olive oil first, then slowly braised in a wine-based broth. After a few hours of slow cooking, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce. This rich, dark, comforting stew which can be served with bread, rice, pasta, noodles ……..
Beef Stew Recipe
- 500 grams Beef (cut into bite size pieces)
- ¼ cup of All Purpose Flour
- 3 tbsp. Olive Oil
- 2 Onion
- 2 Potatoes
- 1 cup Red Wine
- 1 Carrot
- 3 Celery Stalks
- 4 Garlic Cloves Chopped
- ¼ cup Tomato Pure
- 3 ½ cups Stock/water
- 1 Bay Leaf
- 1 tbsp. Thyme
- 1 tbsp. Rosemary
- 1 cup Green Peas
- Salt and Pepper to taste
- Cut onion, potatoes, carrot and celery in to bite size pieces and keep it aside.
- Heat a deep pan; add the oil in to it, heat until it starts to smoke a little.
- Add the beef and season with salt and pepper, seared well on all sides.
- Remove from the pan onto a plate, cover it and set aside.
- To the same pan with add carrots, potatoes and celery, season with salt and pepper.
- Once it is half way done remove it from pan and keep it aside.
- Add the onions and garlic cook till slightly browned.
- Add the flour and stir well, continue to stir while cooking the flour for about 2 minutes.
- Add the wine and the tomato pure and stir well, add the beef broth, the bay leaf and the thyme and rosemary and bring the mixture up to a boil.
- Add the browned meat back in and reduce the heat to low.
- Cover and cook for about 2 ½ hours checking on it periodically.
- After 2 ½ hours, remove the lid and turn the heat up to medium high, taste for seasoning and adjust if you feel necessary
- Add the peas and other vegetables; cook for about 2 more minutes or until vegetables are completely cooked.
- Serve hot with bread, steamed rice…