This is a classic for a reason. You can find the whole recipe with step-by-step instructions right here:
https://jeremypotvin.substack.com/p/classic-beef-stew-the-winter-warmer
Prep: 30 minutesCook: 3.5 hoursServings: +8
Ingredients
* 4 pounds beef (a mixture of beef cheeks, chuck, and shanks)
* 1 pound beef sugar bones
* 5 shallots, halved and peeled
* 4-5 medium yellow potatoes, peeled and cubed
* 5 cloves garlic, smashed and diced
* 1 bunch thyme, tied with butcher's twine
* 2–3 bay leaves
* ½ bottle red wine (Chianti works well)
* 3–4 medium carrots, peeled and diced on an angle
* ~3 litres beef stock
* 2 tablespoons tomato paste
* 1 tsp Worcestershire sauce
* Kosher salt
* Cracked black pepper
* ½ cup flour (for coating the meat)
* Olive oil or beef tallow (for browning)
* Optional: Cornstarch slurry for thickening
Equipment
* Heavy-bottomed pot or Dutch oven
* Wooden spoon or spatula
* Butcher’s twine
* Large mixing bowl
* Ladle
* Chef’s knife
Method
Step One: Prepare the Beef
* Place the chuck and sugar bones in a large mixing bowl.
* Cube the cheeks to roughly the same size as the chuck pieces, and place them in the mixing bowl.
* Using a sharp knife, carefully remove the meat from the shanks and cube it the same size as the other pieces. Place the shank bones and meat in the mixing bowl.
* Toss the beef and bones in kosher salt first, and then add the 1/2 cup of flour. Toss until evenly coated.
Step Two: Brown the Meat and Bones
* Heat olive oil or beef tallow in a heavy-bottomed pot over medium-high heat.
* Brown the beef in batches, making sure not to overcrowd the pot. Remove the beef and set aside.
Step Three: Sauté the Vegetables
* In the same pot, add the halved shallots cut-side down and cook until caramelized.
* Add the diced garlic and cook until fragrant, about 1-2 minutes.
* Stir in the tomato paste and cook for about 1 minute.
* Add the red wine and deglaze the pot by scraping up the browned bits on the bottom. Reduce the wine by about one-third.
Step Four: Stock and Seasoning
* Return the browned beef and sugar bones to the pot. Pour in enough beef stock to fully cover the meat.
* Add the carrots, thyme bundle, bay leaves, Worcestershire sauce, a generous pinch of salt, and a few good cracks of ground pepper.
* Bring the pot to a boil, then reduce the heat to low, cover, and let it simmer for about 2½ hours.
Step Five: Potatoes and Finish
* Remove all of the bones. Make sure to pull any bone marrow out first, and then discard the bones. Add the bone marrow back into the stew.
* Check the tenderness of the beef. It should be nice and soft at this point. If not, you could delay the next step for another 30-45 minutes.
* Add the potatoes and bring the heat up to medium low. Cover and simmer for another 45 minutes until the potatoes are tender and the broth has thickened slightly.
* Taste and adjust seasoning as needed.
* If you prefer a thicker stew, as I do, stir in a cornstarch slurry.
* Mix 2 tbsp cornstarch with about a cup of cold water and whisk so there are no lumps.
* Add it to the stew, bring the liquid up to a quick boil and then reduce to medium-low again. Let thicken for another ~10 minutes.
Serve with some warmed sourdough baguette slices or some King’s Hawaiian dinner rolls and a little bit of butter.
