DinnerMain Course

Basque Beef Stew

Name: Basque Beef Stew
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: basque, spanish
Ingredients: 700 g beef stew meat cut into 1.5-inch cubes; 0.25 cup all-purpose flour; 1.5 tsp salt; 1 tsp black pepper freshly ground; 3 tbsp olive oil; 1 pcs yellow onion large, chopped; 1 pcs green bell pepper chopped; 4 clove garlic minced; 1 cup dry red wine (optional); 227 g tomato sauce; 2 cup beef broth; 1 pcs bay leaf; 3 pcs carrot medium, peeled and cut into 1-inch chunks; 3 pcs potato medium, peeled and cut into 1-inch chunks; 2 tbsp fresh parsley chopped

A hearty and deeply flavorful beef stew, simmered slowly with red wine, tomatoes, and root vegetables. The beef is first coated in flour and browned, creating a rich base and a naturally thickened sauce perfect for a comforting meal.

An original recipe by Forkin

Total time: 3 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 790 kcal

Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

700 gbeef stew meat, cut into 1.5-inch cubes
0.25 cupall-purpose flour
1.5 tspsalt
1 tspblack pepper, freshly ground
3 tbspolive oil
1 pcsyellow onion, large, chopped
1 pcsgreen bell pepper, chopped
4 clovegarlic, minced
1 cupdry red wine(optional)
227 gtomato sauce
2 cupbeef broth
1 pcsbay leaf
3 pcscarrot, medium, peeled and cut into 1-inch chunks
3 pcspotato, medium, peeled and cut into 1-inch chunks

garnish

2 tbspfresh parsley, chopped

Equipment

dutch_oven · shallow_dish · wooden_spoon · knife · whisk · cutting_board

The method

Step by step

1
Pat the beef cubes dry with paper towels.
About 2 min
Cook’s note: Drying the meat helps it brown better instead of steaming.
2
In a shallow dish or bowl, whisk together the all-purpose flour, salt, and black pepper.
About 1 min
3
Toss the beef cubes in the flour mixture until they are lightly and evenly coated.
About 3 min
4
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
5
Working in batches to avoid crowding, sear the beef on all sides until deeply browned.
About 10 min
Cook’s note: Don't overcrowd the pan, as this will lower the temperature and prevent a good sear.
6
Transfer the seared beef to a plate and set aside.
About 1 min
7
Reduce the heat to medium, add the chopped onion and green bell pepper to the pot.
About 1 min
8
Sauté for 5-7 minutes until the vegetables have softened, scraping up any browned bits from the bottom.
About 7 min
9
Stir in the minced garlic and cook for one minute more until fragrant.
About 1 min
10
If using, pour in the red wine to deglaze the pot, scraping the bottom to release any stuck-on bits, and simmer for 2 minutes.
About 2 min
Cook’s note: If not using wine, you can use a splash of the beef broth to deglaze.
11
Return the seared beef and any accumulated juices to the pot.
About 1 min
12
Add the tomato sauce, beef broth, and the bay leaf, then stir to combine.
About 1 min
13
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours.
About 2 hr
Cook’s note: The simmer should be very gentle, with only a few bubbles breaking the surface.
14
Add the carrots and potatoes to the pot and stir them in.
About 2 min
15
Cover and continue to cook for another 45-60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
About 45 min
16
Remove the bay leaf before serving.
About 1 min
17
Ladle the stew into bowls and garnish with fresh parsley.
About 1 min

Per serving

Nutrition

53%Score

Calories: 789.9kcal
Protein: 45.9g
Carbs: 46.9g
Fat: 42.6g
Fibre: 7.2g
Sugar: 10g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled stew in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until hot.