Braised Beef Stew
- By: Alain Bossé
- Serves: 4
- ¼ cup (50mL) vegetable oil
- 3 cloves garlic, chopped
- 2 pounds (907g) beef stewing meat cut in 1 to 1½ inch size
- ¼ cup (50mL) flour
- 1 tbsp (15mL) butter
- 1 medium size onion, finely diced
- 1 medium size carrot, finely diced
- 2 celery stalks, finely diced
- 1 tbsp (15mL) Dijon mustard
- 1 tsp (5mL) salt
- ½ tsp (2.5mL) ground pepper
- 2 sprigs of fresh thyme
- ½ bottle (375 ml) red wine
- 5 cups (1.13L) beef broth
- 2 bay leaves
- 4 medium size potatoes, cut into bite-size pieces
- 2 medium size carrots, cut into bite-size pieces
- ½ medium size turnip, cut into bite-size pieces
I like using a Dutch oven to make my stew but if you have a good size pot with a thick bottom it will do the trick.
Lightly flour beef cubes to help in the browning and thickening process of your stew.
In a Dutch oven over medium high heat add the oil and the garlic, once it starts to brown the oil will be hot enough to add your beef. Remove the meat and place to the side; add butter and allow to melt. Sauté the onions, carrots and celery until soft, add the Dijon mustard, salt, pepper, thyme and red wine. Deglaze the pot making sure to get all the browned bits stuck to the bottom, these add flavour. Add beef, beef broth and bay leaves.
Cover and bring to a boil for 5 minutes. Place in a 325ºF (160ºC) oven for 30 minutes; add potatoes, carrots and turnips. Gently incorporate into the stew, return to oven for another 2 hours. Stir every 30 minutes. If time permits make the day before, letting your stew sit overnight will enhance the flavours.
If you do not use red wine add 2 cups of extra broth.