Revision review

Title diff

• Beef Stew

Intro diff

• Cold-weather braise with deep flavor.

Description diff

• Collagen-rich cuts become tender through low, moist heat over time.

Recipe facts diff

• Cuisine: French
• Course: Dinner
• Difficulty: Medium
• Total time: 150 min
• Servings: 4 servings
• Tool: Chef's knife
• Tool: Cutting board
• Tool: Measuring cups and spoons
• Tool: Dutch oven or stockpot
• Tag: Stew
• Tag: One-pot
• Tag: Comfort

Related links diff

• roast-chicken
• chili-con-carne
• +chicken-noodle-soup
• +french-onion-soup
• +clam-chowder
• +tomato-soup

Ingredients diff

• 2 lb beef chuck, cut into 1 1/2-inch cubes
• 2 tbsp all-purpose flour
• 2 tbsp neutral oil
• 1 medium onion, diced
• 3 carrots, chopped
• 2 Yukon Gold potatoes, cubed
• 3 cups beef stock
• 2 tbsp tomato paste
• 1 bay leaf
• Kosher salt and black pepper, to taste

Steps diff

• Pat beef dry, season well, and brown in batches in a Dutch oven over medium-high heat.
• Cook onion and tomato paste until darkened slightly, then scrape up browned bits.
• Return beef, add stock and bay leaf, and bring to a low simmer.
• Cook partially covered until beef is almost tender, then add carrots and potatoes and continue until soft.
• Taste, adjust seasoning, and rest 10 minutes before serving.