Equipment
Ingredients
Main
- 15 ml olive oil
- 2 pancetta, cut into 12mm (1/2-inch) pieces
- 2 bacon, cut into 12mm (1/2-inch) pieces
- 680 g stewing beef, cut into 38mm (1 1/2-inch) pieces
- 1 onion, chopped
- 15 g flour
- 1 garlic, minced
- 350 ml chicken or meat stock, room temperature
- 240 ml red wine
- 17 g tomato paste
- 1 bouquet garni, tied in cheesecloth
- 2 rosemary
- 4 orange peel
- 2 g salt
- 1 g pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 511 kcal
- Protein
- 50 g
- Carbohydrates
- 13 g
- Fat
- 25 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 872 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 19 mg
- Potassium
- 1069 mg
- Calcium
- 51 mg
- Iron
- 5.3 mg
- Magnesium
- 25 mg
- Phosphorus
- 437 mg
- Zinc
- 1.0 mg
- Vitamin A
- 11 mcg
- Vitamin C
- 6 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.18 mg
- Niacin
- 3.5 mg
- Folate
- 21 mcg
- Water
- 173 g
- Alcohol
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat olive oil in a heavy casserole dish over medium heat.
Add the pancetta or bacon to the dish and cook until the fat renders and the meat becomes crisp.
Remove the crisped meat with a slotted spoon and set it aside, leaving the fat in the dish.
Dry the beef cubes thoroughly with paper towels to ensure a good sear.
Brown the beef cubes in batches in the casserole dish until a dark crust forms on all sides.
Remove the browned beef from the dish and set it aside.
Add the chopped onion to the remaining fat and sauté until it turns light brown.
Stir in the flour and cook for 2 to 3 minutes, stirring constantly to prevent browning.
Return the beef and any juices to the dish, then add garlic, stock, red wine, tomato paste, bouquet garni, rosemary sprigs, orange peel, salt, and pepper.
Bring the liquid to a boil over medium-high heat.
Reduce heat to low, cover the dish with the lid slightly ajar, and simmer gently for 90 minutes (1.5 hours) until the beef is tender (74°C/165°F).
Remove and discard the bouquet garni and rosemary sprigs before serving hot.
Chef's Notes
- For the best flavor, use a good quality, full-bodied red wine like Pinot Noir or Merlot. Ensure the beef is well-dried before searing to achieve a deep, rich crust, which is crucial for flavor development.
- Don't overcrowd the pan when searing the beef. Brown it in batches to ensure each piece gets a good sear rather than steaming in its own juices.
- The 'bouquet garni' is a bundle of herbs that infuses flavor gently. Ensure it's tied securely so the herbs don't escape into the stew.
- Adjust the simmering time as needed. The goal is fork-tender beef, which can vary depending on the cut and size of the meat pieces. Check for tenderness after 1.5 hours and continue cooking if necessary.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a pot over medium-low heat until the internal temperature reaches 74°C (165°F).
Troubleshooting
Stew liquid is too thin
Cause: The lid was fully closed, preventing evaporation, or the simmer was too low.
Fix: Remove the lid and simmer over medium heat for 10-15 minutes to reduce the sauce.
Prevention: Ensure the lid is kept slightly ajar during the 90-minute simmer.
Beef is tough
Cause: The meat was not simmered long enough for the collagen to break down.
Fix: Continue simmering in 15-minute increments until tender.
Prevention: Maintain a consistent low simmer for the full 90 minutes.
Cultural Context
Beef stew, or 'Boeuf Bourguignon', is a classic French dish that originated in the Burgundy region. Traditionally, it uses beef braised in red Burgundy wine, with aromatics and often lardons. This recipe offers a twist with the addition of orange peel and rosemary, lending a fragrant, slightly brighter note to the rich, savory stew.
