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Beef Stew With Red Wine & Carrots

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Orange zest and hefty chunks of carrot brighten this classic French bistro-style stew. Serve with a loaf of french bread.

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Rate this recipe 4.6/5 (21 Votes)

Ingredients

  • 1 (3 pound) bonless beef chuck roast
  • 2 tablespoons extra-virgin olive oil
  • 2 slices, thick-cut bacon, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 ounce shallots (8 to 10 medium), thinly sliced (about 2 cups)
  • 2 tablespoons brandy, such as Cognac
  • 2 tablespoons tomato paste
  • 2 to 3 cloves garlic, finely chopped (2 to 3 teaspoons)
  • 2 teaspoons herbes de Provence
  • 2 cups hearty red wine, such as Cotes de Provence or Cotes du Rhone
  • 1 (14 1/2-ounce) can whole, pleeled tomatoes
  • 4 strips orange zest (2 1/2 inches long, removed with a vegetable peeler)
  • 1 pound slender carrots, peeled and cut into 3/4-to 1-inch chunks (about 2 cups)
  • 1 cup coarsely chopped fresh flat-leaf parsley

Details

Servings 6
Preparation time 15mins
Cooking time 120mins

Preparation

Step 1

Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1 1/2- to 2-inch cubes and arrange them on a paper-towel-lined tray to dry.

Position a rack in the lower third of the oven. Heat the oven to 325°F.

Heat the oil and bacon together in a 7 to 8 quart Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in 2 more batches.

When all the beef chunks are browned, pour off all but about 1 tablespoon of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and saute until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and saute for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in. Add the orange zest and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover and slide into the oven.

Cook the stew, stirring every 45 minutes, until the meat is fork-tender, 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in parsley.

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