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Let me share my go-to beef stew recipe that'll warm your soul. This bordelaise version takes classic comfort food up a notch with rich red wine flavor. I've perfected this hearty dish over years, balancing tender chuck chunks with carrots and celery in a velvety broth. Trust me, simmering aromas will fill your kitchen, making everyone eager for dinner. Grab your Dutch oven – we're about to create something truly special.
Ingredients for Beef Stew Bordelaise
- Beef chuck: Tenderizes during slow cooking, providing rich flavor and texture to the stew.
- Olive oil: Used for browning the beef and sautéing vegetables, adding depth of flavor to the dish.
- Red wine: Infuses the stew with a deep, complex flavor and helps tenderize the beef during cooking.
- Beef broth: Provides a savory base for the stew, enhancing the meaty flavor and richness of the dish.
- Onion: Adds sweetness and depth of flavor to the stew, creating a well-rounded taste profile.
- Garlic: Enhances the overall savory flavor of the stew and complements the other ingredients beautifully.
- Carrots: Bring a touch of sweetness and vibrant color to the stew, balancing out the rich flavors.
- Celery: Adds a subtle earthy flavor and a pleasant crunch to the stew, enhancing its overall texture.
- Tomato paste: Adds richness and depth to the stew, providing a touch of umami flavor to the dish.
- Dried thyme: Infuses the stew with a warm, herbaceous flavor that complements the beef and other ingredients perfectly.
- Flour: Helps thicken the stew and create a rich, hearty texture that coats the beef and vegetables beautifully.
Read more: Jewish Beef Stew
Essential Tools and Equipment
- Dutch oven: Essential for slow cooking the beef stew and ensuring even heat distribution throughout the dish.
- Chef's knife: Needed for cutting the beef chuck and vegetables into uniform pieces for even cooking.
- Cutting board: Provides a stable surface for chopping ingredients and prevents damage to countertops or knives.
Beef Stew Bordelaise
A hearty and rich beef stew with a touch of red wine.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Beef chuck, cut into cubes
- 2 tbsp Olive oil
- 1 cup Red wine
- 2 cups Beef broth
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 2 large Carrots, sliced
- 2 stalks Celery, sliced
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Flour
Read more: Texas Beef Stew
Instructions:
- 1. Heat olive oil in a large pot over medium heat. Add beef and brown on all sides. Remove and set aside.
- 2. In the same pot, add onion and garlic. Cook until softened.
- 3. Stir in flour and cook for 1-2 minutes.
- 4. Add red wine, beef broth, tomato paste, thyme, salt, and pepper. Bring to a boil.
- 5. Return beef to the pot. Reduce heat, cover, and simmer for 1.5 hours.
- 6. Add carrots and celery. Cook for another 30 minutes until vegetables are tender.
Notes:
Serve with crusty bread or over mashed potatoes.
Nutrition value:
Calories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 10mgCalcium: 50mgIron: 5mg
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Read more: Beef Heart Stew
Can You Make Beef Stew Bordelaise Ahead of Time?
Make Ahead Instructions
- Prepare the beef stew as directed, but do not add the carrots and celery.
- Let the stew cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat the stew on the stove, add the carrots and celery, and simmer until vegetables are tender.
Freezing Instructions
- Allow the beef stew to cool completely.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Seal the container tightly, label with the date, and freeze for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stove until heated through.
Bordelaise sauce, a key component in Beef Stew Bordelaise, originated in France and is named after the Bordeaux region, known for its wine production.
Common Questions About This Hearty Beef Stew Recipe
FAQ:
Can I use a different cut of beef for this beef stew bordelaise recipe?
Yes, you can use other cuts like beef stew meat or brisket, but adjust cooking times accordingly.
Can I substitute the red wine with something else?
If you prefer not to use red wine, you can substitute with beef broth mixed with a bit of red wine vinegar for acidity.
How can I thicken the beef stew bordelaise?
To thicken the stew, you can mix 2 tablespoons of flour with a bit of water to create a slurry and stir it into the stew.
Can I make this beef stew bordelaise in a slow cooker?
Yes, you can brown the beef and sauté the vegetables, then transfer everything to a slow cooker and cook on low for 6-8 hours.
How should I store leftovers?
Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days or freeze for longer storage.
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