Скачать или смотреть Slow Braised Beef Stew with Bone Broth and Red Wine

Welcome to one of my favorite winter recipes! I make this every single year when the cold weather rolls around and its perfect every time.

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INGREDIENTS (6-7 Servings)
• 3-4 lb (1.2-1.5 kg) beef chuck, cut into cubes
• 1 yellow onion, finely diced
• 4-5 carrots, finely diced
• ½ celery root, finely diced
• 4-5 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 cup (235 ml) red wine
• 1lb (450 g) small potatoes, halved or quartered
• 4 cups (950 ml) beef bone broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 1 sprig rosemary
• 1 sprig oregano
• ½ cabbage, quartered
• 3 tablespoons cornstarch + ¼ cup cold water
• 1 teaspoon sherry vinegar (optional)
• Fresh parsley, finely chopped
• White rice, for serving (optional)
• Olive oil
• Kosher salt
• Black pepper
METHOD
Season beef generously with salt and black pepper. Heat a Dutch oven over high heat, add olive oil, and sear beef 1-2 min per side, working in batches. Remove and set aside.
Lower heat to medium. Saute onion with a pinch of salt for 5 min. Add carrots and celery root and cook for 3 min, then add garlic and cook for 1 min. Stir in tomato paste and cook until dark and caramelized, ~5 min.
Deglaze with red wine, scraping up the fond. Reduce by half, then return beef to the pot. Add potatoes, broth, Worcestershire, bay leaves, and a few cracks of black pepper. The liquid should cover everything!
Cover and bake at 300F/150C for 1½ hrs. Add cabbage plus rosemary and oregano, lower oven to 290F/140C, and cook 1½ to 2 hours more, until beef is fall-apart tender.
Remove herbs and bay leaf. Stir in cornstarch slurry to thicken. Finish with sherry vinegar (if using), adjust seasoning, and garnish with parsley. Serve as is or over white rice.