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Export 11 ingredients for grocery delivery
Step 1
1 Generously season the meat with salt and pepper
Step 2
2 In a Dutch oven over high heat, heat the oil until shimmering
Step 3
3 Add the meat in several batches and sear on all sides until well browned (not gray)
Step 4
4 Don't move the meat much, let it get a nice sear
Step 5
5 If you add too much meat in the pot at once, you'll steam, instead of sear, the meat
Step 6
6 Transfer the meat to a plate once well browned
Step 7
7 Reduce the heat to medium-high and add the onions to the pot
Step 8
8 Cook, stirring from time to time, until the onions have softened and turn golden, about 10 minutes
Step 9
9 Sprinkle the flour on top and cook, stirring occasionally, until thickened, 4 to 5 minutes
Step 10
10 Add the wine and, using a wooden spoon, stir, scraping up all the browned bits (fond) off the bottom of the pot
Step 11
11 Once the wine starts to boil, return the meat and its accumulated juices to the pot, along with the carrots, garlic and the bouquet garni
Step 12
12 Add just enough water (and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one-third — meaning you want a ratio of 3 parts liquid to 2 parts meat
Step 13
13 This is a stew, so you'll need plenty of liquid even after it cooks down and reduces
Step 14
14 Bring to a boil, then reduce the heat to medium-low; cook, uncovered until the meat is tender, about 2 hours
Step 15
15 Be sure to check on the stew every 15 to 20 minutes, stirring and scraping the bottom of the pot to prevent scorching or sticking
Step 16
16 Skim off any foam, scum or oil that might accumulate on the surface
Step 17
17 When the stew is done, discard the bouquet garni, add the chopped parsley to the pot and serve