Beef stew is a dish as ancient as the wind, traditionally cooked in a large pot that allows a family to share a meal together. For this reason, these recipes are usually generous in quantity. Dishes like pot-au-feu, cocidos, and pucheros are close relatives of stews.
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Clean and cut the beef into cubes. Brown it in a pot over low heat with butter, oil, salt, and pepper. Remove and set aside.
Sauté the garlic, onions, and carrots in the same pot. Add the beef back in along with the thyme, rosemary, and bay leaf, and stir-fry for 2 minutes.
Incorporate the red wine and crushed tomatoes, allowing the sauce to simmer over low heat.
Boil the whole potatoes for about 10 minutes. Remove them while still partially cooked, peel them, and cut them into cubes.
Add the cubed potatoes to the pot with the beef.
Add the beef bouillon to the pot and let everything cook for approximately 40 minutes, or until the beef and potatoes are tender.
Allow the liquid to reduce and thicken.
A full-bodied red wine is recommended for this recipe.
What type of beef is best for this stew?
Beef flank is recommended for its tenderness and flavor, but other cuts like chuck or brisket can also be used.
Can I use a different type of oil?
Yes, you can substitute corn oil with olive oil or vegetable oil.
What can I use instead of red wine?
You can use beef broth or grape juice as a substitute for red wine.
How do I thicken the stew if it’s too watery?
You can simmer the stew uncovered to reduce the liquid or add a slurry made of cornstarch and water.
Can I make this stew ahead of time?
Yes, beef stew often tastes better the next day as the flavors meld together. Store it in the refrigerator and reheat before serving.
