Basque Beef Stew
A hearty and deeply flavorful beef stew, simmered slowly with red wine, tomatoes, and root vegetables. The beef is first coated in flour and browned, creating a rich base and a naturally thickened sauce perfect for a comforting meal.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 790 kcal
Allergen information: may contain gluten and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 700 gbeef stew meat, cut into 1.5-inch (3.8 cm) cubes
- 0.25 cupall-purpose flour
- 1.5 tspsalt
- 1 tspblack pepper, freshly ground
- 3 tbspolive oil
- 1 pcsyellow onion, large, chopped
- 1 pcsgreen bell pepper, chopped
- 4 clovegarlic, minced
- 1 cupdry red wine(optional)
- 227 gtomato sauce
- 2 cupbeef broth
- 1 pcsbay leaf
- 3 pcscarrot, medium, peeled and cut into 1-inch (2.5 cm) chunks
- 3 pcspotato, medium, peeled and cut into 1-inch (2.5 cm) chunks
garnish
- 2 tbspfresh parsley, chopped
Equipment
dutch_oven · shallow_dish · wooden_spoon · knife · whisk · cutting_board
The method
Step by step
- 1
Pat the beef cubes dry with paper towels.
About 2 min
Cook’s note: Drying the meat helps it brown better instead of steaming.
- 2
In a shallow dish or bowl, whisk together the all-purpose flour, salt, and black pepper.
About 1 min
- 3
Toss the beef cubes in the flour mixture until they are lightly and evenly coated.
About 3 min
- 4
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
- 5
Working in batches to avoid crowding, sear the beef on all sides until deeply browned.
About 10 min
Cook’s note: Don't overcrowd the pan, as this will lower the temperature and prevent a good sear.
- 6
Transfer the seared beef to a plate and set aside.
About 1 min
- 7
Reduce the heat to medium, add the chopped onion and green bell pepper to the pot.
About 1 min
- 8
Sauté for 5-7 minutes until the vegetables have softened, scraping up any browned bits from the bottom.
About 7 min
- 9
Stir in the minced garlic and cook for one minute more until fragrant.
About 1 min
- 10
If using, pour in the red wine to deglaze the pot, scraping the bottom to release any stuck-on bits, and simmer for 2 minutes.
About 2 min
Cook’s note: If not using wine, you can use a splash of the beef broth to deglaze.
- 11
Return the seared beef and any accumulated juices to the pot.
About 1 min
- 12
Add the tomato sauce, beef broth, and the bay leaf, then stir to combine.
About 1 min
- 13
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and cook for 2 hours.
About 2 hr
Cook’s note: The simmer should be very gentle, with only a few bubbles breaking the surface.
- 14
Add the carrots and potatoes to the pot and stir them in.
About 2 min
- 15
Cover and continue to cook for another 45-60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
About 45 min
- 16
Remove the bay leaf before serving.
About 1 min
- 17
Ladle the stew into bowls and garnish with fresh parsley.
About 1 min
Per serving
Nutrition
- Calories
- 789.9kcal
- Protein
- 45.9g
- Carbs
- 46.9g
- Fat
- 42.6g
- Fibre
- 7.2g
- Sugar
- 10g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooled stew in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until hot.
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