Beef stew tests

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

1. 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

2. Season the Beef

   Generously season the beef cubes with salt and pepper just before searing.

   Time: PT2M

3. 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

4. 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

5. Add Tomato Paste

   Stir in the tomato paste and cook for 1 minute to deepen its flavor.

   Time: PT1M

   Temperature: medium

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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