Grammy's Kitchen · Beef Stew · Daube de Boeuf à la Gasconne (Gascogne-Style
One of 148 beef stew recipes we measured
from www.seriouseats.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 33% | 71% |
| fat | 2% | 3% |
| aromatics | 16% | 23% |
| salt | 0% | 0% |
| thickener | 2% | 1% |
| vegetables and beans | 31% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.7 | 0.5 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds (1.4Kg) boneless chuck roast |
| 4 g | 1 1/4 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume |
| 2 g | 3/4 teaspoon freshly ground black pepper, divided |
| 27 g | 2 tablespoons olive oil or duck fat |
| 113 g | 4 ounces (113g) bacon, cut into 1/4-inch wide strips |
| 226 g | 1 medium onion (8 ounces; 226g), diced |
| 225 g | 2 large carrots (8 ounces; 225g total), peeled and cut crosswise into 1/2-inch thick rounds |
| 225 g | 2 large parsnips (8 ounces; 225g total), peeled and cut crosswise into 1/2-inch thick rounds |
| 12 g | 4 medium garlic cloves, minced |
| 22 g | 3 tablespoons all-purpose flour |
| 56 g | 1/4 cup (60ml) brandy (preferably Armagnac), see notes |
| 1 750ml bottle full-bodied red wine (preferably Madiran or Cahors), see notes | |
| 480 g | 2 cups homemade beef stock or homemade chicken stock or store-bought low-sodium chicken broth |
| 4 g | 4 sprigs fresh thyme |
| 57 g | 8 pitted prunes (about 2 ounces), roughly chopped |
| Chopped fresh parsley for garnish | |
| Potatoes or crusty bread for serving (optional) |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.