Basque Beef Stew
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.
Een origineel recept van Forkin
- Totale tijd
- 3 uur 25 min
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 790 kcal
Allergeneninformatie: kan gluten en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 700 gbeef stew meat, cut into 1.5-inch cubes
- 0,25 kopjeall-purpose flour
- 1,5 tlsalt
- 1 tlblack pepper, freshly ground
- 3 elolive oil
- 1 styellow onion, large, chopped
- 1 stgreen bell pepper, chopped
- 4 teentjegarlic, minced
- 1 kopjedry red wine(optioneel)
- 227 gtomato sauce
- 2 kopjebeef broth
- 1 stbay leaf
- 3 stcarrot, medium, peeled and cut into 1-inch chunks
- 3 stpotato, medium, peeled and cut into 1-inch chunks
garnish
- 2 elfresh parsley, chopped
Keukengerei
dutch_oven · shallow_dish · wooden_spoon · knife · whisk · cutting_board
De bereidingswijze
Stap voor stap
- 1
Pat the beef cubes dry with paper towels.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 min
- 3
Toss the beef cubes in the flour mixture until they are lightly and evenly coated.
Ongeveer 3 min
- 4
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Ongeveer 2 min
- 5
Working in batches to avoid crowding, sear the beef on all sides until deeply browned.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min
- 7
Reduce the heat to medium, add the chopped onion and green bell pepper to the pot.
Ongeveer 1 min
- 8
Sauté for 5-7 minutes until the vegetables have softened, scraping up any browned bits from the bottom.
Ongeveer 7 min
- 9
Stir in the minced garlic and cook for one minute more until fragrant.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 min
- 12
Add the tomato sauce, beef broth, and the bay leaf, then stir to combine.
Ongeveer 1 min
- 13
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours.
Ongeveer 2 uur
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 45 min
- 16
Remove the bay leaf before serving.
Ongeveer 1 min
- 17
Ladle the stew into bowls and garnish with fresh parsley.
Ongeveer 1 min
Per portie
Voedingswaarden
- Calorieën
- 789,9kcal
- Eiwit
- 45,9g
- Koolhydraten
- 46,9g
- Vet
- 42,6g
- Vezels
- 7,2g
- Suiker
- 10g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store cooled stew in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until hot.