As we get ready to settle into fall we knew we wanted to share our beef stew with red wine recipe. This is a rich hardy stew that perfect on a chilly day to not only warm the body but to nourish it. This stew can be made in a dutch oven, on the stove-top or in a crockpot. No matter how you prepare it you'll find yourself going back to the pot for more.
INGREDIENTS
- 2 lbs beef cut into 1 ½″ pieces, chuck or round roasts
- 2–3 tablespoon flour
- 2–4 tablespoon Vegetable oil, as needed
- 1 onion, sliced
- 3–4 cloves garlic, minced
- 3 tablespoon tomato paste
- ¾ cup red wine
- 4–6 cups beef broth, divided
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 2 sprigs rosemary
- 2 celery stalks, sliced
- 3 carrots, sliced
- 3 potatoes, sliced
- salt, black pepper and cayenne pepper to taste
INSTRUCTIONS
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Preheat oven to 350°F (180°C).
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Season beef cubes on all sides with salt and pepepr
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Dredge beef in flour, shaking off excess.
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Heat a dutch oven or heavy pot over medium-high heat for 1 minute. Add 2 tablespoon vegetable oil and heat for 1 minute.
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Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed.
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Remove all beef from pan. Reduce heat to medium.
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Add onions and more oil if needed to soften onions, about 2 minutes.
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Add garlic and saute for 1 minute.
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Add tomato paste and stir to coat onions.
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Add red wine to deglaze pan and thin out tomato paste. Stir to loosen all the caramelized brown bits from the pan.
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Add 4 cups broth, Worcestershire, bay leaves and rosemary sprigs.
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Add beef and any juices that have collected to pan. Mix well.
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Cover and bake for 1 ½ hours.
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Add celery, potatoes, and carrots to stew. Add 1 to 2 cups additional broth as needed.
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Cover, return to oven and bake for 1 ½ hours.
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Remove from oven, taste and adjust seasoning as desired.
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Let rest for 10 minutes before serving, garnish with rosemary or parsley.