Extraordinary Melt-in-the-Mouth Beef Stew by @louloukitchen_

5h

4 servings

🥕

1 bunch

Carrots

🥬

2 stalks

Celery

🥔

5

Potatoes

🍄

200 g

Button mushrooms

🍇

1 tbsp

Balsamic vinegar

🧄

2 cloves

Garlic

🧅

4

Onions

🍲

500 ml

Beef stock

🥩

700 g

Beef chuck

💧

500 ml

Water

🧂

Salt

🌿

Fresh thyme

🌿

Fresh rosemary

🌽

Cornstarch

🫒

Olive oil

🧈

Butter

🌿

Sage

  1. Slice
    • Celery
    • Button mushrooms

    Thinly slice the celery stalks and cut the mushrooms in half.

  2. Sauté
    • Onions
    • Button mushrooms

    Sauté the onions with the mushrooms in a saucepan (or in the same pot if it is large enough).

  3. Dust
    • Beef chuck
    • Cornstarch

    Dust the beef chuck with cornstarch.

  4. Sear
    • Beef chuck
    • Olive oil

    Sear the beef in a stockpot with a drizzle of olive oil for a few minutes to release the sugars, without overcooking it, then remove it.

  5. Melt
    • Butter

    Melt a piece of butter in the pot.

  6. Add
    • Onions
    • Celery
    • Fresh thyme

    Add the pre-cooked onions, the celery, fresh thyme, sage and rosemary to the pot over high heat.

  7. Add
    • Garlic
    • Salt

    Add the equivalent of one clove of garlic (garlic puree) and season well with salt.

  8. Deglaze
    • Balsamic vinegar

    Deglaze with the balsamic vinegar over high heat.

  9. Add
    • Beef chuck

    Add the beef back to the pot.

  10. Pour
    • Beef stock
    • Water
    • Carrots

    Pour in the beef stock and water until everything is just covered.

  11. Cook

    Cook for 3 hours over medium heat.

  12. Peel
    • Carrots
    • Potatoes

    Peel the carrots and potatoes.

  13. Add
    • Carrots
    • Potatoes

    Add the carrots and potatoes to the pot for the last hour to hour and a half of cooking, over low-medium heat, until the sauce reduces nicely and coats the back of a spoon.

Extraordinary Melt-in-the-Mouth Beef Stew by @louloukitchen_

5h

4 servings

🥕

1 bunch

Carrots

🥬

2 stalks

Celery

🥔

5

Potatoes

🍄

200 g

Button mushrooms

🍇

1 tbsp

Balsamic vinegar

🧄

2 cloves

Garlic

🧅

4

Onions

🍲

500 ml

Beef stock

🥩

700 g

Beef chuck

💧

500 ml

Water

🧂

Salt

🌿

Fresh thyme

🌿

Fresh rosemary

🌽

Cornstarch

🫒

Olive oil

🧈

Butter

🌿

Sage

Preparation Steps

  1. Step 1/13

    Thinly slice the celery stalks and cut the mushrooms in half.

    🥬Celery
    🍄Button mushrooms
    🔪Knife
    🪵Cutting board

  2. Step 2/13

    Sauté the onions with the mushrooms in a saucepan (or in the same pot if it is large enough).

    🧅Onions
    🍄Button mushrooms
    🥄Wooden spoon

  3. Step 3/13

    Dust the beef chuck with cornstarch.

    🥩Beef chuck
    🌽Cornstarch

  4. Step 4/13

    Sear the beef in a stockpot with a drizzle of olive oil for a few minutes to release the sugars, without overcooking it, then remove it.

    🥩Beef chuck
    🫒Olive oil
    🥄Wooden spoon

  5. Step 5/13

    Melt a piece of butter in the pot.

    🧈Butter
    🥄Wooden spoon

  6. Step 6/13

    Add the pre-cooked onions, the celery, fresh thyme, sage and rosemary to the pot over high heat.

    🧅Onions
    🥬Celery
    🌿Fresh thyme
    🌿Sage
    🌿Fresh rosemary
    🥄Wooden spoon

  7. Step 7/13

    Add the equivalent of one clove of garlic (garlic puree) and season well with salt.

    🧄Garlic
    🧂Salt
    🥄Wooden spoon

  8. Step 8/13

    Deglaze with the balsamic vinegar over high heat.

    🍇Balsamic vinegar
    🥄Wooden spoon

  9. Step 9/13

    Add the beef back to the pot.

    🥩Beef chuck

  10. Step 10/13

    Pour in the beef stock and water until everything is just covered.

    🍲Beef stock
    💧Water

  11. Step 11/13

    Cook for 3 hours over medium heat.

  12. Step 12/13

    Peel the carrots and potatoes.

    🥕Carrots
    🥔Potatoes
    🔪Peeler

  13. Step 13/13

    Add the carrots and potatoes to the pot for the last hour to hour and a half of cooking, over low-medium heat, until the sauce reduces nicely and coats the back of a spoon.

    🥕Carrots
    🥔Potatoes
    🥄Wooden spoon

Composition

Ingredients

Types

Vegetables, Condiments, Broth, Liquids, Spices, Herbs, Starches, Oils, Dairy

Ingredients

Carrots, Celery, Potatoes, Button mushrooms, Balsamic vinegar, Garlic, Onions, Beef stock, Beef chuck, Water, Salt, Fresh thyme, Fresh rosemary, Cornstarch, Olive oil, Butter, Sage

Notes

Celery (important), Button mushrooms (cut in half), Garlic (garlic puree used in practice, equivalent to one clove per the voice-over), Salt (to taste), Fresh rosemary (if possible), Cornstarch (used to dust the beef before searing, amount not given), Olive oil (a drizzle, for searing the beef), Butter (a piece, melted to cook the onions, celery and herbs), Sage (mentioned only in the voice-over, not in the written ingredient list)

Allergens

Celery, Sulphites, Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, soy-free

Calories

430 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 28g, Fat: 20g, Fiber: 5g, Sugars: 6g

Nutritional Information

Minerals

Iron: 4mg, Zinc: 5mg, Potassium: 850mg, Sodium: 620mg, Phosphorus: 270mg

Vitamins

Vitamin A: 850µg, Vitamin B12: 2.5µg, Vitamin B6: 0.6mg, Vitamin C: 15mg, Vitamin K: 20µg

Preparation

Time Information

Preparation

30 minutes

Cooking

4 hours 30 minutes

Overall

5 hours 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Knife, Peeler, Cutting board, Wooden spoon

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday, Winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Melt-in-the-mouth, Saucy

Flavors

Savory, Umami, Herby, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container,cool completely before refrigerating), freezer : up to 3 months (in an airtight, freezer-safe container,thaw in the fridge before reheating), room temperature : up to 2 hours (do not leave out longer to avoid bacterial growth)