Beef Potage
Prep
20 mins
Cook
1 hr 30 mins
Servings
4
Difficulty
Medium
Here's a beef potage recipe I've grown to love on chilly evenings. It's a rustic French stew that comes together beautifully in just 90 minutes, making it perfect for weeknight dinners when you want something hearty but don't have all day to spend cooking. Beef chuck is wonderfully affordable and becomes incredibly tender as it braises in red wine and stock. The carrots add natural sweetness and are packed with beta carotene for eye health, while the pearl onions, celery, and potatoes create layers of comfort in every spoonful. This is the kind of meal that fills your home with amazing aromas and brings everyone to the table happy.
Ella x
Ingredients
- 600 gbeef chuck(cut into 3cm cubes)
- 1200 mlbeef stock
- 400 gcarrots(peeled and cut into chunks)
- 350 gpotatoes(peeled and diced)
- 150 gcelery(chopped)
- 250 gpearl onions(peeled whole)
- 30 gtomato paste
- 200 mlred wine
- 30 mlolive oil
- 3garlic cloves(minced)
- 4 sprigsfresh thyme
- 2bay leaves
- to tastesea salt and black pepper
Detail level
Instructions
- 1
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches, about 3-4 minutes per side. Transfer to a plate and set aside.
Tip: Don't overcrowd the pot; browning in batches ensures better colour and flavour.
- 2
In the same pot, add minced garlic and sauté for 30 seconds until fragrant. Stir in tomato paste and cook for 2 minutes to deepen the flavour.
- 3
Deglaze the pot with red wine, scraping up the browned bits from the bottom with a wooden spoon. Let it simmer for 3 minutes to reduce slightly.
Tip: This removes alcohol and concentrates the wine's flavour.
- 4
Return the beef to the pot and pour in the beef stock. Add bay leaves and thyme sprigs. Bring to a boil, then reduce heat to low and simmer for 30 minutes, skimming any foam that rises to the surface.
- 5
Add chopped celery, carrot chunks, and pearl onions to the pot. Stir well and continue simmering for another 25 minutes.
Tip: Adding vegetables later prevents them from becoming mushy.
- 6
Add diced potatoes and simmer for a final 20 minutes until all vegetables are tender and the beef is melt-in-mouth soft.
Tip: Pierce a potato with a knife to check doneness.
- 7
Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper as needed.
- 8
Ladle the potage into warm bowls and serve immediately, optionally garnished with fresh parsley if desired.
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