Rustic beef stew
We do have times on our hands right now in France due to social distancing. So we are making the most out of this very exceptional situation by making long-time cooking recipes that we just don't have time for usually. Here I made a delicious beef stew with carrots, potatoes and leeks. The meat, cooked for a long time, is fork tender... And the veggies are added throughout the process to keep their textures but still be infused with the delicious taste of the sauce!
It's delicious, it tastes vintage (you know what I mean) and it feels good. We just enjoy this time together at home to do more family activities, homeschool some, make plenty of great recipes and rest a ton!
Rustic beef stew (serves 5-6) :
- 500g stew meat
- 3 carrots
- 1 onion
- 1 leek
- 4 potatoes
- 2 garlic cloves
- 3 thyme branches
- 1 tbsp tomato concentré
- 2 tbsp flour
- 4 tbsp duck fat (or other fat)
- Salt and pepper
Cut the beef in bite size pieces.
Dust it with flour on all sides.
In a pot, heat duck fat and fry the beef in small batches until golden brown. Set aside.
Mince onion and chop garlic finely.
Add onions and garlic to the pot and fry it for 3 to 4 minutes, stirring well.
Add the meat back to the pot and add the thyme, tomato concentré and 1/2 liter of water. Season generously with salt and pepper.
Let it cook on low for 1 hour to 1h30.
Peel and chop carrots and potatoes.
Wash and slice leeks.
Add veggies to the pot and let it cook 45 minutes to an hour or until veggies are cooked through but not mushy.