Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and cook until browned on all sides, about 5 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
6. Sprinkle the flour over the onions and garlic and stir to combine.
7. Add the beef broth, red wine, apple cider vinegar, bay leaves, thyme, salt, and black pepper to the pot and stir to combine.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Cook for 2-3 hours, or until the beef is tender and the sauce has thickened.
11. Remove the pot from the oven and discard the bay leaves.
12. Sprinkle the chopped parsley over the top of the stew.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 32g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Apple cider vinegar can be substituted with red wine vinegar or white wine vinegar.
- Thyme can be substituted with rosemary or oregano.
Variations:
- Add sliced carrots and celery to the pot with the onions and garlic.
- Use beer instead of red wine for a different flavor.
- Add a can of diced tomatoes to the pot for a tomato-based stew.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot when adding the liquid.
- Let the stew cool slightly before serving to allow the flavors to meld together.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle chopped fresh thyme or rosemary on top of the stew for added flavor.
Pairings:
Serve the stew with crusty bread or mashed potatoes.
Suggested side dishes:
Roasted vegetables or a green salad would be a great side dish for this stew.
Troubleshooting advice:
If the stew is too thick, add more beef broth or water to thin it out. If it's too thin, simmer the stew on the stove with the lid off to allow the liquid to evaporate and thicken.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Brési Stoofvlees is a traditional Belgian beef stew that is typically made with beer instead of red wine.
Flavor profiles:
This stew has a rich, savory flavor with a hint of sweetness from the red wine and apple cider vinegar.
Serving suggestions:
Serve the stew with a glass of red wine or a Belgian beer for an authentic experience.
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Region: Belgian