She Strengthens

Hearty Beef Stew with a Twist

When it comes to a satisfying stew, chunky meat makes all the difference. That’s why we’re using a 4-pound beef chuck roast, cut into generous 2-inch squares. To ensure tender, flavorful bites, trim off any excess fat before proceeding.

Marinating Magic

Combine the beef chunks with a peeled onion studded with 4 cloves, 2 pieces of orange zest, 1 herb bouquet (made with parsley, thyme, and a bay leaf), 2 tablespoons of Cognac or brandy, and a bottle of fruity red wine (such as Côtes du Rhône). Cover and refrigerate for at least 8 hours or overnight. This step is crucial, as it allows the flavors to meld together beautifully.

Browning and Softening

After marinating, strain the mixture, reserving the marinade and onion. Discard the zest and herb bouquet. Dry the beef well and season with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the beef in batches, removing each piece as it’s done and setting it aside. Add more oil as needed.

While the meat browns, remove the cloves from the marinade onion and discard them. Slice the onion thinly and cook it in the remaining 1 tablespoon of oil until soft and golden, about 10 minutes. Add 2 cloves of minced garlic and 2 tablespoons of tomato paste, cooking for another minute or until the paste turns brick red.

Assembling the Stew

Add the browned beef, reserved marinade, and second herb bouquet to the skillet. Stir in 1 1/2 pounds of peeled carrots, making sure they’re fully coated in the marinade. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 1 1/2 hours, or until the beef and carrots are tender.

Finishing Touches

If serving the stew the next day, let it cool before refrigerating it, covered. Remove any congealed fat before reheating. If serving immediately, tilt the pan and spoon off the excess fat. Stir in 2 teaspoons of grated orange zest just before serving.

Perfect Pairing

For a beverage that complements this hearty stew, try a full-bodied red wine like Château de Saint Cosme Gigondas from France. Its bright, well-spiced fruit notes will beautifully balance the rich flavors of the stew.