StovetopAmerican
Stovetop beef stew
Chuck, wine, a long simmer. Potatoes in late so they do not dissolve.
Made it?
3 hr · 30 min hands-on · pull 200°F · rest 10 min
Ingredients
3.5 lb on the fire · ~1.9 lb to the table · 4 plates at 8 oz
- chuck, 2-inch cubes3 1/2 lb
- red wine1 cup
- beef stock3 cups
- onion1
- carrots4
- waxy potatoes1.5 lb
- kosher salt2 tsp
- flour2 tbsp
- thyme2 sprigs
Method
- 1
Salt, flour, brown the chuck hard in batches. Onion in the fat. Wine, scrape, stock, thyme.
- 2
Simmer lid ajar 90 minutes. Carrots and potatoes in. 40 minutes more until the meat gives.
- 3
Salt. Rest 10. If it is thin, reduce uncovered. Parsley.
If you don’t have it
- chuck roast → stew meat. Keep the same pull. Leaner cooks faster and dries sooner.
- chuck, 2-inch cubes → What you actually have, if it is the same muscle family. Stew meat bags are a gamble. Cube a chuck.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making mashed potatoes.
Start when the roast has 30 minutes left, or while a steak rests. Russets, salted water, drain hard. Rice or mash. Butter first, then warm cream. Do not put them on the fire — they want a pot.
35 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min
- With this dish, try making rice and gravy.
While the meat rests — use that fond. Long-grain rice. Deglaze the meat pan, reduce, pour over.
25 min