A simple, classic beef stew with root vegetables, full of flavour and served up family style.
Course Main Dishes
Cuisine American
Keyword Dairy-Free, Gluten-free
Essential Ingredient beef
Prep Time 30 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 8people
Calories 307kcal
Author Aimee
Ingredients
2lbsbeef stew meat
1/3cupall-purpose flour
fine sea salt
black pepperfreshly ground
3Tablespoonsolive oil
3teaspoonssalted butter
3cupsbeef stockdivided
1/3cupred wineor beer (optional)
6French shallotspeeled and halved
2smallonionspeeled, cut into 8
1teaspoonfresh thyme leavesor 1/2 teaspoon, dried
1/2teaspoondried rosemarycrumbled
2clovesgarlicminced
1lbrutabaga peeled and cut in 1-inch cubes
3mediumcarrotspeeled and cut into coins
1teaspoonDijon mustard
1TablespoonWorcestershire sauce
Instructions
Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.
Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.
Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.
When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.
Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.
Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.
Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.
Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.
Serve with crusty bread and butter or a mountain of mashed potatoes.
Notes
Tips: brown the beef well. Don’t overcrowd it. This is where you are building flavour, and it’s worth taking the time to brown the beef on all sides. Wine is optional; you can deglaze with stock, but it adds flavour. Could also use beer or a strong apple cider. For an extra decadent stew, swirl in 2 tablespoons butter when the dish comes out of the oven.