Herbed Beef and Vegetable Stew

Name: Herbed Beef and Vegetable Stew
Cook time: 95 min
Yield: 4 servings
Ingredients: 680 g beef chuck stew meat cut into 3 cm pieces; 6 g fine salt divided; 1 g black pepper divided; 20 g all-purpose flour divided; 20 ml neutral oil divided; 10 ml neutral oil divided; 150 g yellow onion diced; 180 g carrots peeled and cut into 2 cm pieces; 100 g celery sliced 1 cm thick; 3 g fine salt divided; 12 g garlic cloves minced; 30 g tomato paste; 15 g all-purpose flour divided; 900 ml beef broth low-sodium; 250 ml water; 4 g fresh thyme sprigs; 1 each bay leaf; 1 g black pepper divided; 300 g Yukon Gold potatoes cut into 3 cm pieces; 120 g parsnip peeled and cut into 2 cm pieces; 120 g frozen peas; 15 ml red wine vinegar; 10 g fresh parsley chopped; 240 g crusty bread for serving, sliced

A stovetop beef stew built by browning chuck, softening aromatic vegetables, and simmering everything in a seasoned broth until the meat is tender and the vegetables hold their shape. The broth is finished with vinegar for brightness and parsley for a fresh herbal note. Served as a complete main with crusty bread for soaking up the sauce.

By Julienne

Cook time: 95 minutes

Servings: 4

Ingredients

680 g beef chuck stew meat cut into 3 cm pieces
6 g fine salt divided
1 g black pepper divided
20 g all-purpose flour divided
20 ml neutral oil divided
10 ml neutral oil divided
150 g yellow onion diced
180 g carrots peeled and cut into 2 cm pieces
100 g celery sliced 1 cm thick
3 g fine salt divided
12 g garlic cloves minced
30 g tomato paste
15 g all-purpose flour divided
900 ml beef broth low-sodium
250 ml water
4 g fresh thyme sprigs
1 each bay leaf
1 g black pepper divided
300 g Yukon Gold potatoes cut into 3 cm pieces
120 g parsnip peeled and cut into 2 cm pieces
120 g frozen peas
15 ml red wine vinegar
10 g fresh parsley chopped
240 g crusty bread for serving, sliced

Instructions

Pat the beef dry. Season with 6 g of the salt and 1 g of the black pepper. Toss with 20 g of the flour until lightly coated. The beef looks evenly dusted but not clumped with flour.
Heat 20 ml of the oil in a 6-liter Dutch oven over medium-high heat. Brown the beef in two batches, using 10 ml oil for each batch if needed, 3 to 4 minutes per side. Transfer browned beef to a bowl. The beef has deep brown surfaces and the pot has browned bits on the bottom.
Reduce the heat to medium. Add the remaining 10 ml oil, then add the onion, carrot, celery, and remaining 3 g salt. Cook for 6 to 8 minutes, stirring occasionally, until the onion softens and starts to turn translucent. The vegetables are softened at the edges and the onion is translucent.
Add the garlic and tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens slightly and smells fragrant. Sprinkle in the remaining 15 g flour and cook for 1 minute more. The tomato paste has darkened and the flour no longer looks raw.
Add the broth, water, thyme, bay leaf, remaining 1 g black pepper, browned beef, potatoes, and parsnip. Bring to a simmer, then reduce heat to low. Cover partially and simmer for 60 to 70 minutes, stirring occasionally, until the beef is becoming tender. The stew is at a gentle simmer and the beef yields slightly to a spoon.
Stir in the peas and vinegar. Simmer uncovered for 5 minutes, until the peas are hot and the broth lightly thickened. Taste and adjust with additional salt only if needed from the dish as a whole. The peas are bright green and the broth coats the back of a spoon lightly.
Discard the bay leaf. Stir in the parsley and serve the stew hot with the sliced bread. The stew is steaming, the beef is tender, and the bread is ready for serving.