Meilleur Ragoût de Boeuf | Best Beef Stew

Introduction

Deeply browned beef chuck, red wine, and herbs slow-braised with vegetables until tender. Oven-baked at low heat for rich flavor. Source: https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-beef-stew-7194449

Ingredients

• 4 sprigs flat-leaf parsley
• 4 sprigs thyme
• 1 sprig rosemary
• 2 fresh bay leaves
• 2 tablespoons olive oil
• 3 pounds beef chuck roast, cut into 2-inch pieces
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces
• 3 large stalks celery, cut diagonally into 1-inch pieces
• 1/2 cup dry red wine
• 2 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1 1/2 pounds small red potatoes, halved
• One 28-ounce can diced tomatoes
• Kosher salt and freshly ground black pepper
• Chopped flat-leaf parsley, for serving

Directions

1. Heat oven to 275°F and position a rack in the lower third. Tie parsley, thyme, rosemary, and bay leaves with kitchen twine.
2. In a large Dutch oven over medium-high, heat olive oil. Brown beef in batches in a single layer, turning to brown at least three sides, 8-10 minutes per batch. Transfer browned beef to a large plate.
3. Reduce heat to medium. Add onion and garlic; cook about 6 minutes until tender and beginning to brown. Add carrots and celery; cook about 4 minutes until fragrant and brightly colored. Stir in wine, scraping browned bits; simmer until nearly evaporated, about 4 minutes. Sprinkle flour over vegetables, stir to coat, and cook 1 minute.
4. Add broth, potatoes, tomatoes, and reserved beef with juices. Season with about 3 tablespoons salt and 1 teaspoon pepper (adjust later). Add herb bundle and bring to a simmer.
5. Cover and transfer to oven. Bake 1 1/2 to 2 hours until beef is tender but holds shape. Cool 30 minutes before serving. Discard herb bundle and serve topped with chopped parsley.

Tips

• Brown in batches without crowding for deeper flavor; keep oil shimmering, not smoking.
• Adjust salt to taste; tomatoes and broth add salt—start moderate and correct after cooking.
• Resting the stew lets flavors meld and fat rise for skimming if desired.

Optional Additions

• Finish with a splash of red wine vinegar or a knob of butter for brightness or gloss.
• Serve with crusty bread or over mashed potatoes.