Oven-braised beef stew is a traditional dish with its roots in European cuisine, although with regional adaptations in Latin America. Its origin dates back to the braising technique, a slow cooking method that aims to tenderize cuts of meat by cooking them in liquid with vegetables and herbs, typical of French and Spanish gastronomy.
In Latin America, this recipe has adopted various variants and names depending on the country. For example, in Mexico and many South American countries, it is simply known as "carne guisada" or "beef stew," while in some places it is called "guiso" or "braised lamb" if lamb meat is used. The essence of the recipe remains: to cook the meat slowly so that it becomes tender and juicy, accompanied by vegetables and seasonings that enhance its flavor.
This preparation is especially popular for its versatility and because it makes use of cuts of meat that require time to tenderize, becoming a comforting and flavorful meal, ideal for family gatherings or celebrations.
How to prepare Oven-Braised Beef Stew
To begin, carefully trim the fat from the beef. Then, cut a piece of kitchen twine approximately four times the length of the roast and wrap the meat, first around the length and then around the width several times, tying where it meets to keep it firm.
In a large cast-iron pot, heat olive oil over medium-high heat. Brown the beef on all sides until you get a deep brown color and a delicious crust. Then, transfer the meat to a separate plate.
Add the onions, carrots, and celery to the same skillet and sauté for about 7 minutes, or until they are golden and slightly soft. Once ready, transfer them to a plate as well.
Return the browned beef to the skillet. Add red wine vinegar, beef broth, bay leaf, dried thyme, salt, and black pepper to taste. Stir well to mix all the ingredients.
Cover the pot and simmer gently for about two hours, turning the meat every 30 minutes to ensure even cooking and that the meat absorbs the flavors.
After that time, return the vegetables to the pot along with the meat, cover, and simmer for about 15 minutes more, or until the meat is very tender and the vegetables are well integrated.
Finally, discard the bay leaf. Slice the meat and arrange it on a plate surrounded by the vegetables. Serve accompanied by the pot juices to enhance the flavor.
