Cozy Old-Fashioned Beef Stew | Vaughn Vreeland | NYT Cooking

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories while maintaining flavor.

beef chuck

🥗Healthier: sirloin

💰Cheaper: brisket

Sirloin is leaner and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch is a gluten-free thickener.

Start by cutting the beef into desired sizes.

Add flour and pepper to the beef and coat it with hands.

Brown the beef in batches, ensuring not to overcrowd the pot.

Once the first batch is browned, add the second batch to brown.

Deglaze the pot with red wine vinegar and red wine after browning the beef.

Bring the mixture to a boil and then let it simmer for about an hour and a half.

After simmering, add onions and carrots to the pot and let them soften for about 10 minutes.

Add potatoes and cook for an additional 30 minutes until they are cooked through.

Season the stew with salt and pepper after the simmering process.

Taste the stew to ensure it has the right flavor before serving.

For the second version, add apples, tomato paste, shallot, garlic, Worcestershire sauce, thyme, and balsamic vinegar.

Use short ribs instead of regular beef for more flavor.

Double the amount of meat for a beefier stew.

Use fingerling potatoes for a better texture and flavor.

Add cornstarch to thicken the stew if needed, boiling it to activate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary