Beef Stew with Spring Vegetables
Immerse yourself in the comforting world of slow-cooked cuisine with this delicious beef and vegetable stew. Tender meat, flavorful root vegetables, and a red wine sauce rich in aroma: this is a family dish that warms hearts. Follow our step-by-step recipe for a delicious result every time. The key to this stew is slow cooking at a gentle simmer. The meat must be seared to concentrate flavors, then simmered with aromatics and red wine. Vegetables are added in two stages: carrots and potatoes halfway through cooking, and peas at the end to preserve their freshness. This slow-simmered beef stew is the promise of a warm and tasty dinner. It pairs perfectly with fresh pasta or good country bread to soak up the delicious sauce.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Pat the beef cubes dry with paper towels. In a heavy-bottomed pot, heat the oil over medium-high heat. Sear the meat in small batches until evenly browned. Season with salt and pepper and set aside.
- 2
In the same pot, sweat the sliced onion for 3-4 min. Add the garlic and tomato paste, cook for 1 min.
- 3
Increase the heat, pour in the red wine and deglaze by scraping up the browned bits. Let reduce by half for 2-3 min.
- 4
Return the meat, add the broth, thyme, bay leaf, and parsley sprigs. Bring to a simmer, cover, and let cook over low heat for 1 hour.
- 5
Add the carrots and potatoes. Stir, cover, and continue cooking for 40 min.
- 6
5 minutes before the end, add the peas (without thawing).
- 7
Remove the thyme, bay leaf, and parsley. Adjust seasoning. If needed, reduce the sauce uncovered.
- 8
Serve hot, sprinkled with chopped parsley.
- Drying: Patting the meat dry before searing ensures a nice browning and avoids stewing in its own juices.
- Batches: Do not overcrowd the pot when browning to prevent the meat from steaming.
- Simmer: The key to tender meat is slow, gentle simmering, never boiling.
- Peas: Adding them at the end preserves their color and freshness.
- Serve this stew with fresh pasta like tagliatelle, noodles, or country bread. Pair with a red wine from the same region as the one used in cooking.
- Mushrooms: Add 200g of sliced button mushrooms with the carrots.
- Bacon: Cook 80g of smoked bacon with the onion for a deeper flavor base.
- Beer: Replace the red wine with a dark stout beer.
- Herbs: Replace the thyme with a bouquet of Herbes de Provence.
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