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Old-Fashioned Beef Stew with Root Vegetables

Name: Old-Fashioned Beef Stew with Root Vegetables
Prep time: 2 h 52 min
Total time: 2 h 52 min
Cuisine: American
Ingredients: boneless beef chuck roast — 1134 g; salt — 5 g; black pepper — 3 g; all-purpose flour — 23 g; vegetable oil — 41 g; yellow onion — 110 g; garlic — 9 g; tomato paste — 30 g; dry red wine — 237 g; low-sodium beef broth — 946 g; bay — 2 g; thyme — 1 g; yellow new potatoes — 454 g; carrots — 454 g; celery — 80 g; parsley — 7 g

Old-Fashioned Beef Stew with Root Vegetables reads umami 7.6, richness 6.1 and allium 4.2 on Palate's 0–10 flavor X-ray — a American main, about 2 hr 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.3 / 10
Sweet & Fruity — 4.9 / 10
Sour & Bright — 3.3 / 10
Bitter & Earthy — 2.3 / 10
Rich & Fat — 6.5 / 10
Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 7.6 · Richness 6.1 · Allium 4.2 · Salinity 4.2 · Sweetness 4.0 · Sourness 3.1 · Fruity 3.1 · Funk & Ferment 2.6 · Herbaceous 2.2 · Earthy 2.1 · Floral 2.0 · Bitterness 1.5 · Warm Spice 1.3 · Nutty 1.0 · Heat 0.8 · Citrus 0.7

What's in it (16)

boneless beef chuck roast — 1134 g
salt — 5 g
black pepper — 3 g
all-purpose flour — 23 g
vegetable oil — 41 g
yellow onion — 110 g
garlic — 9 g
tomato paste — 30 g
dry red wine — 237 g
low-sodium beef broth — 946 g
bay — 2 g
thyme — 1 g
yellow new potatoes — 454 g
carrots — 454 g
celery — 80 g
parsley — 7 g

Time & effort: about 2 hr 52 min · effort: involved

Nutrition (per 100 g, engine-estimated): 114.5 kcal, 8.7 g protein, 6.5 g fat, 4.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

Pat the beef very dry, season it with the salt and pepper, then toss with the flour until lightly and evenly coated. Heat 2 tablespoons of the oil in a heavy Dutch oven over high heat. Sear the beef in two batches, without crowding the pot, until deeply browned on all sides, 3-4 minutes per side; transfer each batch to a plate as it finishes.
Reduce the heat to medium and add the remaining 1 tablespoon oil and the onion; saute, scraping up any browned bits, until softened and lightly golden, 5-6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring, until it darkens a shade and smells toasty, 1-2 minutes.
Pour in the red wine to deglaze, scraping up the rest of the browned bits from the bottom of the pot, and simmer until reduced by half, 3-4 minutes.
Return the beef and any accumulated juices to the pot. Add the broth, bay leaves, and thyme, and bring to a boil. Reduce the heat to low, cover, and simmer gently until the beef is just becoming tender, about 1 1/2 hours, stirring occasionally so nothing catches on the bottom.
Add the potatoes, carrots, and celery, pushing them down into the liquid. Cover and continue simmering until the vegetables and beef are both fork-tender, 40-45 minutes.
Uncover the pot and simmer, stirring occasionally, until the broth thickens into a glossy, spoon-coating gravy, 10-15 minutes.
Remove the bay leaves, taste and season with more salt and pepper as needed, and stir in the parsley just before ladling into bowls.

Dishes with a similar flavor shape

Classic Beef Stew with Potatoes and Carrots — American
Sunday Pot Roast with Carrots and Potatoes — American
Greek-Style Braised Short Ribs with Cinnamon and Tomato — Greek
Baked Rigatoni with Meat Sauce — Italian-American
Kofta-Spiced Beef and Rice Stuffed Zucchini — Middle Eastern

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.