ya Boi

Hearty Beef Stew with Carrots, Pearl Onions & Potatoes

Name: Hearty Beef Stew with Carrots, Pearl Onions & Potatoes
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 servings
Ingredients: 2½ pounds (1.2 kg) boneless beef chuck, cut into 1½ -inch pieces; 2 teaspoons (12 g) kosher or fine sea salt; 1 teaspoon (2.3 g) freshly ground black pepper; 3 tablespoons (45 mL) olive oil, divided; 2 large or 3 medium yellow onions (, cut into thin wedges, about 8 wedges per half); 5 teaspoons (25 g) crushed garlic; 2 tablespoons (30 mL) red wine vinegar; 1½ tablespoons (25 g) tomato paste; ¼ cup (40 g) rice flour; 4 cups (945 mL) gluten-free beef broth; 2 bay leaves; 6 sprigs fresh thyme; 2 teaspoons (8 g) sugar; 5 large carrots (, peeled and cut into one-inch chunks on a diagonal); 1 pound (454 g) small red bliss or pee wee potatoes, cut in half; 1 cup (130 g) frozen, jarred, or fresh (peeled) pearl onions; Fresh chopped parsley or fresh thyme (, for garnish, optional)

6 servings

portionen

20 minutes

aktive zeit

3 hours 50 minutes

gesamtzeit

Kochen beginnen

Zutaten

2½ pounds (1.2 kg) boneless beef chuck, cut into 1½ -inch pieces

2 teaspoons (12 g) kosher or fine sea salt

1 teaspoon (2.3 g) freshly ground black pepper

3 tablespoons (45 mL) olive oil, divided

2 large or 3 medium yellow onions (, cut into thin wedges, about 8 wedges per half)

5 teaspoons (25 g) crushed garlic

2 tablespoons (30 mL) red wine vinegar

1½ tablespoons (25 g) tomato paste

¼ cup (40 g) rice flour

4 cups (945 mL) gluten-free beef broth

2 bay leaves

6 sprigs fresh thyme

2 teaspoons (8 g) sugar

5 large carrots (, peeled and cut into one-inch chunks on a diagonal)

1 pound (454 g) small red bliss or pee wee potatoes, cut in half

1 cup (130 g) frozen, jarred, or fresh (peeled) pearl onions

Fresh chopped parsley or fresh thyme (, for garnish, optional)

Anweisungen

Preheat the oven to 325°F with the rack in the middle.

Pat beef dry and season with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning, about 5 minutes per batch, adding 1 tablespoon more oil for each batch. (To sear meat properly, do not crowd the pot and let meat develop brown crust before turning.) Transfer meat to a large plate and set aside.

Add onions and garlic and sauté for 2 minutes. Add vinegar and cook, stirring with a wooden spoon to scrape brown bits from the bottom of the pot, about 3 minutes. Add tomato paste and cook a few minutes. Return beef with juices to the pot and sprinkle with flour. Stir until flour is dissolved, 1-2 minutes. Add broth, bay leaves, thyme, and sugar; stir to loosen any brown bits from the bottom of the pot and bring to a simmer. Cover pot with a lid, transfer to preheated oven, and braise for 2 hours.

Remove pot from oven and add carrots and potatoes. Cover and place back in the oven for 50-60 minutes, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning, if necessary. Add pearl onions and cook another 10 minutes. Serve immediately, garnished with fresh parsley or thyme, if desired.

Nährwertangaben

Portionsgröße

Kalorien

557 kcal

Gesamtfett

30 g

Gesättigtes Fett

11 g

Ungesättigtes Fett

Transfett

Cholesterin

130 mg

Natrium

1608 mg

Gesamtkohlenhydrate

33 g

Ballaststoffe

5 g

Zucker insgesamt

8 g

Eiweiß

42 g