Beef stew tests
Beef stew tests is a medium French recipe that serves 6. 350 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 30 min | Cook: 8 hrs 15 min | Total: 9 hrs 15 min
Cost: $20.95 total, $3.49 per serving
Ingredients
- 2.5 lb Beef Shoulder (cut into 2‑inch chunks)
- 2 Tbsp Olive Oil (for searing)
- 1 large Yellow Onion (peeled and diced)
- 2 Carrots (peeled and sliced into 1/4‑inch rounds)
- 2 Celery Stalks (chopped)
- 3 Garlic Cloves (minced)
- 2 Tbsp Tomato Paste (adds depth and color)
- 2 cup Red Wine (dry Burgundy or similar)
- 2 cup Beef Broth (low‑sodium)
- 1 tsp Kosher Salt (adjust to taste)
- 1 tsp Freshly Ground Black Pepper
- 2 Tbsp All‑Purpose Flour (for roux)
- 2 Tbsp Unsalted Butter (for roux)
- 1 tsp Unflavored Gelatin (powdered, dissolves in warm liquid)
Instructions
Prep the Ingredients
Trim any excess fat from the beef shoulder and cut into 2‑inch cubes. Dice the onion, slice the carrots, chop the celery, and mince the garlic.
Time: PT15M
Season the Beef
Generously season the beef cubes with salt and pepper just before searing.
Time: PT2M
Brown the Beef
Heat olive oil in the Dutch oven over medium‑high heat. Working in batches, sear the beef until a deep brown crust forms on all sides, about 3‑4 minutes per batch. Transfer browned beef to a plate.
Time: PT10M
Temperature: medium‑high
Sauté the Mirepoix
Add the onion, carrots, celery, and garlic to the same pot. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
Time: PT5M
Temperature: medium
Add Tomato Paste
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
Time: PT1M
Temperature: medium
Deglaze with Red Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2 minutes.
Time: PT2M
Temperature: medium
Add Liquid and Return Beef
Add the beef broth (or water) and return the browned beef to the pot. Give everything a quick stir to combine.
Time: PT2M
Temperature: medium
Cover and Braise in Oven
Place the lid on the Dutch oven and transfer to a pre‑heated oven set to 250°F (120°C). Braise for 8 hours, or until the meat is fork‑tender and still pink inside.
Time: PT8H
Temperature: 250°F
Make a Quick Roux
In a small saucepan, melt the butter over medium heat, whisk in the flour, and cook, stirring constantly, until the mixture turns a light golden brown, about 3 minutes.
Time: PT3M
Temperature: medium
Thicken the Stew
Remove the stew from the oven. Stir the roux into the hot liquid, then whisk in the gelatin dissolved in 2 Tbsp warm water. Bring the pot to a gentle boil for 2 minutes to gelatinize the starch and activate the gelatin.
Time: PT5M
Temperature: medium
Finish and Serve
Taste and adjust seasoning with salt and pepper if needed. Ladle the stew into bowls and serve with crusty bread or mashed potatoes.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 3g
Dietary info: Contains gluten, Contains dairy, Can be made gluten‑free with cornstarch, Can be made dairy‑free using oil for roux
Allergens: Dairy (butter), Gluten (flour), Gelatin (usually pork)
Ingredient Substitutions
- Instead of Beef Shoulder: Chuck Roast, Brisket
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of Yellow Onion: White Onion
- Instead of Carrots: Parsnips
- Instead of Celery Stalks: Fennel stalks
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Tomato Paste: Crushed tomatoes (1/4 cup)
- Instead of Red Wine: Beef broth with a splash of red wine vinegar
- Instead of Beef Broth: Water with bouillon cube
- Instead of Kosher Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of All‑Purpose Flour: Gluten‑free flour blend
- Instead of Unsalted Butter: Olive oil
- Instead of Unflavored Gelatin: Agar‑agar (1/2 tsp)
Equipment Needed
- Dutch Oven or Heavy‑Bottomed Pot with Lid
- Oven
- Stovetop Burner
- Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Wooden Spoon or Ladle
- Small Saucepan
- Whisk
- Oven Mitts
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Pat the beef dry before browning to ensure a good crust
- Brown the meat in batches to avoid steaming
- Deglaze with red wine and reduce to concentrate flavor
- Braise at low oven temperature (250°F) for 8 hours for tender pink meat
- Finish with a roux and gelatin for a glossy, thick sauce
Chef Tips from the Video
- Use a good quality dry red wine; the flavor shines through after long cooking
- Add a sprig of fresh thyme or a bay leaf during the braise for subtle herbal notes (remove before serving)
- For extra depth, finish with a splash of balsamic vinegar just before serving
- If you like a richer sauce, stir in a tablespoon of cold butter at the end (mounting)
Troubleshooting
Meat is still tough after 8 hours
Continue braising, checking every 30 minutes; low‑and‑slow cooking will eventually break down collagen.
Stew is too thin
Add the prepared roux and gelatin as instructed, or simmer uncovered for 15‑20 minutes to reduce.
Stew is overly salty
Add an extra cup of water or unsalted broth, then adjust seasoning after reduction.
Gelatin clumps
Dissolve gelatin in a small amount of warm water before adding, and whisk vigorously into the hot stew.
Storage
Refrigerator: Cool to 4°C within 2 hours; store in airtight container for up to 4 days
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- Trim and cube the beef a day ahead and keep refrigerated
- Brown the beef and sauté the vegetables up to step 5; refrigerate and finish braising later
- Roux can be prepared in advance and stored in the fridge for up to 3 days
- Gelatin can be pre‑soaked in cold water for quicker dissolution
Frequently Asked Questions
What is the cultural significance and history of Beef Bourguignon in French cuisine?
Beef Bourguignon originates from the Burgundy region of France, where red wine is abundant. Historically it was a peasant dish that turned tough cuts of beef into a tender, flavorful stew through long braising, showcasing the French tradition of turning simple ingredients into elegant fare.
What traditional regional variations of Beef Bourguignon exist within French cuisine?
In Burgundy, the classic version uses red wine, mushrooms, and pearl onions. In other French regions, you might find additions like carrots, garlic, or even a splash of cognac. Some versions incorporate bacon lardons for extra smokiness.
How is Beef Bourguignon traditionally served in France?
It is traditionally served hot with boiled potatoes, buttered noodles, or crusty French bread to soak up the sauce. A side of green beans almondine is a common accompaniment.
During what occasions is Beef Bourguignon typically prepared in French culture?
Beef Bourguignon is a classic for family gatherings, Sunday lunches, and holiday meals such as Christmas or New Year’s Eve, where its comforting richness fits celebratory dining.
What makes Beef Bourguignon special in French cuisine compared to other beef stews?
The use of Burgundy red wine, the long low‑temperature braise, and the addition of a glossy, gelatin‑enhanced sauce set it apart, delivering deep, layered flavors and a tender, pink interior that many other stews lack.
What are the most common mistakes to avoid when making Beef Bourguignon?
Common errors include overcrowding the pot when browning (which prevents crust formation), using too high an oven temperature (which can overcook the interior), and skipping the final thickening step, resulting in a watery sauce.
Why does this Beef Bourguignon recipe use a low oven temperature of 250°F instead of a higher temperature?
A low temperature allows collagen to break down slowly, keeping the meat pink and buttery while preserving the bright wine flavor. Higher heat can dry out the meat and cause excessive evaporation of the sauce.
Can I make this Beef Bourguignon ahead of time and how should I store it?
Yes, the stew improves after a night in the refrigerator. Cool it quickly, store in an airtight container, and reheat gently on the stove. It also freezes well for up to three months.
What texture and appearance should I look for when the Beef Bourguignon is done?
The beef should be fork‑tender yet still pink in the center, and the sauce should be glossy, slightly thickened, and coat the meat without pooling excessively.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea specializes in science‑based cooking tutorials, recipe development, and food‑tech experiments that blend culinary technique with clear, data‑driven explanations.
How does the YouTube channel Adam Ragusea's approach to French cooking differ from other cooking channels?
Adam Ragusea emphasizes testing variables (like temperature, seasoning timing, and thickening methods) in a systematic way, often using side‑by‑side comparisons, whereas many channels present a single method without experimental validation.
What other French recipes is the YouTube channel Adam Ragusea known for?
Adam Ragusea is known for his take on classic French dishes such as Coq au Vin, Ratatouille, and classic French sauces like Hollandaise, each presented with a focus on technique and ingredient science.
Last updated: August 26, 2026
