Beef stew with potatoes in wine

What does it include?

Ingredients

• 800 g stewed beef (cut into 3–4 cm cubes)
• 4 medium potatoes
• 2 carrots
• 1 large onion
• 2 cloves of garlic
• 1 bay leaf
• 1 sprig of thyme (optional)
• 1 glass (150 ml) of red wine
• 700 ml meat broth or hot water
• 2 tablespoons tomato concentrate (optional)
• Flour to coat the meat (2 tablespoons)
• Olive oil, salt and pepper

How to prepare it step by step?

Preparation

1. Prepare ingredients: peel and cut the onion into julienne strips, the carrots into slices, and the potatoes into large pieces (not too small so they don't fall apart). Chop the garlic.
2. Dry and flour the meat: dry the pieces of beef with kitchen paper, season with salt and pepper, and coat them lightly in flour, shaking off the excess. This helps brown and thicken the stew.
3. Sear the meat: In a large pot, heat 2–3 tablespoons of oil over high heat and brown the meat in batches (not in piles) until well browned on all sides. Reserve the meat.
4. Base sauté: reduce heat to medium, add a tablespoon of oil if necessary, and sauté the onion until translucent (6–8 min). Add the garlic and carrots and cook 2–3 minutes more.
5. Deglaze with wine: Increase the heat, add the red wine, and scrape the bottom with a wooden spoon to loosen any browned bits. Let it reduce for 2–3 minutes until the alcohol evaporates.
6. Add meat and liquids: return the meat to the pot, add the tomato concentrate if using, the bay leaf, and the thyme. Cover with broth or hot water until covered (about 2–3 cm above).
7. Cooking widely: Bring to a boil, lower the heat to low, cover the pot, and simmer for 1–1.5 hours, until the meat is tender. Check every 20–30 min and add broth if the liquid becomes too low.
8. Add the potatoes: 30 minutes before finishing, add the chopped potatoes so that they cook without falling apart (if your potato is very floury, add them 20 minutes before).
9. Check point: prick the meat and potato; They must be tender. If the sauce is very liquid, uncover and cook for 5–10 minutes over high heat to reduce.
10. Adjust and rest: adjust salt and pepper. Let it rest for 10 minutes before serving so that the flavors settle.
11. Serve: Serve hot with bread to dip the sauce.