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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 3 godz. 25 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 790 kcal
Informacja o alergenach: może zawierać gluten i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 700 gbeef stew meat, cut into 1.5-inch cubes
- 0,25 szklankaall-purpose flour
- 1,5 łyżeczkasalt
- 1 łyżeczkablack pepper, freshly ground
- 3 łyżkaolive oil
- 1 szt.yellow onion, large, chopped
- 1 szt.green bell pepper, chopped
- 4 ząbekgarlic, minced
- 1 szklankadry red wine(opcjonalnie)
- 227 gtomato sauce
- 2 szklankabeef broth
- 1 szt.bay leaf
- 3 szt.carrot, medium, peeled and cut into 1-inch chunks
- 3 szt.potato, medium, peeled and cut into 1-inch chunks
garnish
- 2 łyżkafresh parsley, chopped
Sprzęt
dutch_oven · shallow_dish · wooden_spoon · knife · whisk · cutting_board
Sposób przygotowania
Krok po kroku
- 1
Pat the beef cubes dry with paper towels.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
- 3
Toss the beef cubes in the flour mixture until they are lightly and evenly coated.
Około 3 min
- 4
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Około 2 min
- 5
Working in batches to avoid crowding, sear the beef on all sides until deeply browned.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
- 7
Reduce the heat to medium, add the chopped onion and green bell pepper to the pot.
Około 1 min
- 8
Sauté for 5-7 minutes until the vegetables have softened, scraping up any browned bits from the bottom.
Około 7 min
- 9
Stir in the minced garlic and cook for one minute more until fragrant.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
- 12
Add the tomato sauce, beef broth, and the bay leaf, then stir to combine.
Około 1 min
- 13
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours.
Około 2 godz.
Wskazówka kucharza: 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.
Około 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.
Około 45 min
- 16
Remove the bay leaf before serving.
Około 1 min
- 17
Ladle the stew into bowls and garnish with fresh parsley.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 789,9kcal
- Białko
- 45,9g
- Węglowodany
- 46,9g
- Tłuszcz
- 42,6g
- Błonnik
- 7,2g
- Cukry
- 10g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store cooled stew in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until hot.