Beef Stew
by Brava Chef Annie
Servings
4
Active Time
~10 min
Total Time
~3 hrs 12-15 min
About this Recipe
Beef Stew is classic comfort food. With simple ingredients and a few hours of low and slow cooking, this is the perfect winter recipe. Browning the beef, aromatics, and tomato paste adds layers of flavor to this recipe before it braises in the Chef’s Pan. Chef Annie recommends using chuck roast, a tougher cut with lots of connective tissue that breaks down when braised. If you can’t get your hands on a chuck roast, many stores sell stewing meat which works here. If you go that route, feel free to add more time at the end of the cooking process if needed, as no two cuts of meat are exactly the same. When done, the meat will be tender and fall apart easily. Serve with freshly cracked black pepper, parsley, and toasted baguette slices for dunking.
About this Recipe
Beef Stew is classic comfort food. With simple ingredients and a few hours of low and slow cooking, this is the perfect winter recipe. Browning the beef, aromatics, and tomato paste adds layers of flavor to this recipe before it braises in the Chef’s Pan. Chef Annie recommends using chuck roast, a tougher cut with lots of connective tissue that breaks down when braised. If you can’t get your hands on a chuck roast, many stores sell stewing meat which works here. If you go that route, feel free to add more time at the end of the cooking process if needed, as no two cuts of meat are exactly the same. When done, the meat will be tender and fall apart easily. Serve with freshly cracked black pepper, parsley, and toasted baguette slices for dunking.
Ingredients
- 1 lb boneless chuck roast, trimmed of excess fat and cut into 1” cubes
- 3 tablespoons all-purpose flour, divided (2 tablespoons for browning meat, 1 tablespoon later)
- 2 cups chopped yellow onion (½-inch pieces) (about 1 medium onion)
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- ¾ cup dry red wine
- 3½ cups beef broth (low sodium)
- 2 bay leaves
- 4 sprigs fresh thyme
- 3 medium sized carrots, cut into ½” pieces
- 1 lb waxy potatoes, such as Yukon Gold or red potatoes, cut into ½” pieces
- Fresh parsley, for serving
- Crusty bread, for serving
From Your Pantry
cooking oil
kosher salt and black pepper
Equipment
Brava Chef's Pan
Nutrition Information
Allergens: None
-
1
Brown beef
- Add 2 tablespoons cooking oil to Brava Chef’s Pan.
- In medium bowl, toss cubed beef with 2 tablespoons of flour.
- Shake excess flour off of beef and place in Chef’s Pan, leaving space in between pieces.
- Season generously with kosher salt and slide Chef's Pan, uncovered, into top shelf. Press green button to begin cooking.
- Note: you will remove the Chef’s Pan after 15 minutes.
-
2
Cook onions, garlic, and tomato paste
- Once Brava notifies you, carefully remove Chef’s Pan.
- Transfer beef to a plate; set aside. Add onions, garlic, tomato paste, 2 tablespoons of cooking oil, and a generous pinch of kosher salt to Chef’s Pan; stir well.
- Slide Chef's Pan, uncovered, into top shelf. Press green button to begin cooking.
- Note: You will remove Chef’s Pan after 12 minutes.
-
3
Deglaze pan and add stock, beef, and herbs.
- Once Brava notifies you, carefully remove Chef’s Pan.
- Press the green button to begin preheating the Brava to 350°F.
- While Brava preheats, add 1 tablespoon of flour to onion mixture and stir well. Add red wine, stir, and rest for 1-2 minutes to reduce the wine.
- Add beef broth, beef, bay leaves, pinch of kosher salt, and thyme to Chef’s Pan and cover with lid.
-
4
Braise for 1 ½ hours
- Once Brava notifies you, slide Chef’s Pan, covered, into top shelf. Press green button to continue cooking.
- Note: You will remove Chef’s Pan after 1½ hours.
-
5
Finish cooking and serve
- Once Brava notifies you, carefully remove Chef’s Pan.
- Add carrots and potatoes to Chef’s Pan, stir well.
- Slide Chef’s Pan, covered, into top shelf. Press green button to finish cooking.
- When your food is done, carefully remove Chef’s Pan.
- Remove Chef’s Pan lid, season to taste as needed with kosher salt and cracked black pepper.
- Ladle stew into bowls, and serve with fresh parsley and toasted baguette.
