Clapassade with Herbed Potatoes

Ingredients

• 2 pounds (900g) beef chuck, cut into cubes 2 pounds (900g) beef chuck, cut into cubes
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, sliced 2 carrots, sliced
• 8 ounces (225g) mushrooms, quartered 8 ounces (225g) mushrooms, quartered
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 2 bay leaves 2 bay leaves
• Salt and pepper, to taste Salt and pepper, to taste
• For the herbed potatoes: For the herbed potatoes:
• 1.5 pounds (680g) baby potatoes 1.5 pounds (680g) baby potatoes
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, toss the beef cubes with flour until evenly coated.
2. 2.
   Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
3. 3.
   In the same pot, add the diced onion, sliced carrots, mushrooms, and minced garlic. Cook until the vegetables are slightly softened.
4. 4.
   Return the beef to the pot and add the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaves. Season with salt and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.
6. 6.
   While the stew is simmering, prepare the herbed potatoes. Boil the baby potatoes until fork-tender. Drain and set aside.
7. 7.
   In a large skillet, melt the butter over medium heat. Add the cooked potatoes, parsley, thyme, salt, and pepper. Cook for a few minutes, stirring occasionally, until the potatoes are coated in the herb butter.
8. 8.
   Serve the Clapassade hot, garnished with fresh herbs, alongside the herbed potatoes.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.
• Fresh herbs — Use fresh thyme and rosemary to infuse the stew with their aromatic flavors. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in red wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the simmering stew to thicken the sauce.
• Serve the Clapassade with a side of crusty bread or over a bed of mashed potatoes for a heartier meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the vegetables in the stew based on your preferences or seasonal availability.

Serving advice

Serve the Clapassade in deep bowls, allowing the savory aroma to waft through the air. Garnish with fresh herbs for an added touch of freshness. Pair it with a glass of red wine to enhance the flavors and complete the French dining experience.

Presentation advice

To present the Clapassade beautifully, ladle the stew into individual bowls, making sure to include a generous amount of tender beef and vegetables. Arrange the herbed potatoes alongside the stew, adding a pop of color and texture. Sprinkle some fresh herbs on top for an elegant finishing touch.