Beef Stew
Fork-tender chuck braised in red wine and broth with carrots and potatoes, plotted as a one-glance grid recipe.
Cut the chuck into 1.5 in (4 cm) cubes and pat very dry
Set a large Dutch oven over medium-high heat
| 3 tbsp (45 ml) vegetable oil | brown in batches on all sides | add and sauté 5 min | deglaze, scraping up fond; reduce by half | simmer covered 1.5 hr, add carrots and potatoes, simmer 45 min more until tender | |
|---|---|---|---|---|---|
| 2 lb (900 g) beef chuck, in 1.5 in (4 cm) cubes | toss to coat | ||||
| 1/4 cup (30 g) flour with 1 tsp salt and 1/2 tsp pepper | |||||
| 1 large onion, chopped | |||||
| 3 garlic cloves, minced | |||||
| 1 cup (240 ml) dry red wine | |||||
| 4 cups (950 ml) beef broth | |||||
| 3 sprigs thyme and 2 bay leaves | |||||
| 4 carrots, in 1 in (2.5 cm) chunks | |||||
| 1 lb (450 g) yellow potatoes, in 1 in (2.5 cm) chunks | |||||
GridRecipe· gridrecipe.com/r/beef-stewevery recipe, one readable grid