This classic French beef stew is the ultimate cold weather comfort food.
Ingredients
13 2/3 kg
Beef, stewing beef
(boneless; (well-marbled), cut into 1-1/2-inch pieces)
10 tsp
Salt
5 tsp
Black pepper
(freshly ground)
1 1/4 cup
Olive Oil, Extra Virgin
15 medium
Yellow onion
(cut into 1-inch chunks)
5 bulb
Garlic
(peeled and smashed)
3/4 cup
Balsamic vinegar
1/2 cup
Tomato paste, organic
15 cup
Wine, table, red
((or grape juice) or more to consistency)
15 cup
Beef broth (stock)
(or more to consistency)
7 leaf
Bay leaf
1 1/2 tbsp
Thyme, dried
(dried)
3 1/2 tbsp
Coconut sugar
30 large
Carrots
(peeled and cut into 1-inch chunks on a diagonal)
6 3/4 kg
Potatoes
(small white boiling; (baby yukons), cut in half)
1/2 cup
Arrowroot flour
(or as needed)
2 cup
Ghee
(added to stew at end)
3 bunch
Parsley, fresh
(Fresh chopped; for serving (optional))
Instructions
Preheat oven to 400 degrees F. Place butter and vegetable oil in a large roasting pan and heat in oven until butter is melted. Season beef with salt and pepper and add to the hot pan, ensuring to leave as much space as possible between meat pieces. Brown the beef in the oven, uncovered, for 2- 3 minutes per side or as needed. Turn meat out onto cool surface and set aside.
Turn oven down to 325. Place racks in middle position.
Cook onions, garlic and balsamic vinegar on stovetop; stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Transfer to the hotel pan with the beef and add the wine, beef broth, bay leaf, thyme, and sugar. Stir with a wooden spoon to incorporate all. Cover pan with a lid and transfer to the oven, and braise for 2 hours.
Remove the pan from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Mix up arrowroot flour with some broth skimmed from the pan and stir to slurry, add back to pan and stir until thickening. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
