This bistro beef stew is a dish that you may find in a cafe in France during the spring when the vegetable are young and tender, made with wine or beer, whatever there are using, they are always delicious.
Preheat the oven to 400°F / 204°C.
Place a skillet over high heat and add the oil. the beef cubes with salt and pepper and sear the meat until brown, few pieces at a time in the hot oil, then transfer to a Dutch oven or casserole.
Sprinkle the meat with the flour and toss well the meat to have it absorbed (this technique is called to “singer”) and then place in the oven for 4 minutes, or until it has a light crust. Turn down the oven temperature to 350°F.
Pour out the fat from the skillet () and back on the heat deglaze the pan with the wine and scrape the bottom of the pan to dissolve the bits of flavors (caramelized sucs.)
Remove the Dutch oven from the oven and add the wine from the pan and the stock. Bring to a simmer in the Dutch oven, and then add the tomato paste and garni. Stir to combine, return to a simmer, and then cover the Dutch oven.
Cook in the oven for 50 minutes to an hour depending on the size of the chunks of beef. Remove the Dutch oven from the oven. Add the halved potatoes and diced parsnips to the Dutch oven and mix well. Bring to a on the stovetop, cover, and return to the oven for 20 minutes more. Then add the whole baby carrots and pearl onions to the Dutch oven and mix well and return to the oven for 20 minutes more.
Remove the Dutch oven from the oven. Add the peas. Check the sauce for seasoning. Bring the to a simmer for 1 minute. Serve hot with good bread.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Veal is lean and cooks quickly — watch it closely so it doesn't dry out. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
