Beef Stew (Cut No. 5 – Chuck/Shoulder) with Carrot, Onion, and Celery
Equipment
- 1 Large, heavy-bottomed pot or Dutch oven with a tight-fitting lid
Ingredients
- kg approx. 3.3 lbs Beef Cut No. 5 (Chuck/Shoulder), cut into 3-4 cm (1.5 inch) cubes
- 200 ml approx. 0.85 cup Olive oil
- 2.5 White onions cut brunoise (very fine dice, approx. 3mm)
- 5 cloves Garlic thinly sliced
- 5 Carrots cut brunoise
- 5 Celery stalks cut brunoise
- 5 grams approx. 1 tsp Salt (or to taste)
- 5 grams approx. 1-1.5 tsp Freshly ground black pepper (or to taste)
- 5 grams approx. 1.5-2 tsp Ground cumin
- Approx. 500 ml approx. 2 cups Water
Instructions
sauté onion and garlic:
- Heat the olive oil in the large pot over medium heat. Add the diced onion (brunoise) and sauté, stirring occasionally, until softened and lightly golden (approx. 5-7 minutes). Add the sliced garlic and sauté for another minute until fragrant.
Sear the Beef:
- Increase the heat slightly. Add the beef cubes to the pot (you may need to do this in batches to avoid overcrowding). Sear the beef on all sides until nicely browned, about 10 minutes in total.
Add Vegetables and Spices:
- Return all the beef to the pot (if searing in batches). Add the diced carrots and celery (brunoise). Season with salt, black pepper, and cumin. Stir well to coat the vegetables and beef with the spices.
Add Water and Bring to Boil:
- Pour the water into the pot. Stir gently, scraping the bottom of the pot to loosen any tasty browned bits. Wait about 20 minutes (or until the liquid comes to a full boil).
Slow Cook:
- Once the liquid has boiled, reduce the heat to the lowest setting. Cover the pot with the lid.
Cook the Stew:
- Cook on low heat, covered, for about 2 hours, or until the beef is very tender and falling apart (check a piece with a fork). Stir occasionally during cooking if necessary.
Finish and Taste:
- After about 2 hours, check the tenderness of the beef and the consistency of the sauce. If the sauce is too thin for your liking, you can remove the lid and simmer gently over slightly higher heat to reduce the liquid. Taste and adjust seasoning (salt, pepper) if needed.
Serving:
- Serve the stew hot, preferably alongside mashed potatoes, white rice, couscous, or polenta.
Notes
tips:
- Brunoise Cut: The very fine dice of the vegetables causes them to almost melt into the sauce, enriching it. If you don’t have the patience, regular small dice will also work.
- Searing the Beef: Don’t skip searing the beef properly; it contributes greatly to the depth of flavor in the stew. Sear in batches if necessary to brown the meat rather than steaming it.
- Liquids: For a richer flavor, you can replace some or all of the water with beef broth or add a cup of dry red wine during the liquid addition stage (after searing the beef and before adding water/broth). You could also add a tablespoon or two of tomato paste along with the vegetables.
- Herbs: A sprig of rosemary, a few sprigs of thyme, or a bay leaf added with the liquids will enrich the flavor. Remember to remove them before serving.