Haricot of Beef
Indulge in the hearty, comforting flavors of Haricot of Beef, a classic slow-cooked beef stew rich with robust aromatics and tender vegetables. This rustic dish stars seared beef chuck simmered to fork-tender perfection in a savory red wine and beef stock base, enhanced with tomato paste, garlic, and warming herbs like thyme and bay leaf. Soft carrots, celery, and optional potatoes soak up the luxurious sauce, making every bite deeply satisfying. Perfect for cold evenings or when you're craving a timeless comfort food, this one-pot wonder is as flavorful as it is easy to prepare. Serve it hot with a sprinkle of fresh parsley and crusty bread for a complete, soul-soothing meal. Keywords: slow-cooked beef stew, Haricot of Beef recipe, hearty winter meals, red wine beef stew.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck (cut into 2-inch cubes)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 large yellow onion (chopped)
- 3 medium carrots (sliced into rounds)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1.5 cups red wine
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon thyme (dried)
- 2 tablespoons parsley (chopped, for garnish)
- 3 medium potatoes (optional, peeled and diced)
Instructions
Season the beef chunks with 1 teaspoon of salt and 0.5 teaspoon of pepper.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches, sear the beef chunks on all sides until browned, about 3-4 minutes per batch. Remove the beef and set aside.
Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot. Sauté for 5-6 minutes until softened.
Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Sprinkle the flour over the vegetables, stirring well to coat them evenly. Cook for 1-2 minutes to remove the raw taste of the flour.
Deglaze the pot by pouring in the red wine, scraping the bottom with a wooden spoon to release any browned bits. Simmer for 2-3 minutes.
Add the beef stock, tomato paste, bay leaf, thyme, and remaining 0.5 teaspoon of salt to the pot. Stir to combine.
Return the browned beef to the pot, along with any accumulated juices. If using potatoes, add them to the pot at this stage.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer gently for about 2-2.5 hours, or until the beef is fork-tender.
Check the stew occasionally and stir to prevent sticking. Adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard it before serving.
Serve the Haricot of Beef hot, garnished with chopped parsley. Pair with a crusty loaf of bread or a side of buttered noodles, if desired.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 6090 mg | 265% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 21.9 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5711 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
