Red Wine Beef Stew
User Reviews
4.9
Red Wine Beef Stew
Description
This stew begins by browning diced onions in olive oil with seasoning until golden, creating a caramelized base. Tomato paste and garlic are added to develop depth, followed by flour to thicken the cooking liquid. Beef stock and red wine are incorporated slowly, then fresh thyme, rosemary, and bay leaves infuse herbaceous notes. Chunks of beef chuck are simmered in this mixture before transferring the pot to the oven for slow braising.
After initial cooking, potatoes and carrots are added, with the beef positioned to brown slightly in the oven, enhancing flavor complexity. The stew is cooked uncovered until vegetables are tender and meat is fully cooked. Separately prepared toppings like pearl onions, additional carrots, mushrooms, and bacon add richness and texture when combined at the end.
Trimming excess fat from beef before cooking ensures a balanced stew without greasiness. The dish develops deep savory flavors from wine and slow cooking, making it suitable for a filling meal served alone or with bread. Its layered preparation requires time but results in tender meat and a thick sauce.
Ingredients
- 2 ½ pounds beef chuck roast cut into one and a half inch chunks.
- 2 onion diced
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 cloves garlic pressed or finely minced
- 1 tablespoon thyme fresh
- 1 tablespoon rosemary chopped, fresh
- 1-2 bay leaf
- 1 cup red wine such as syrah or zinfandel
- 3 cups beef stock
- 1/4 cup flour
- 1 Yukon Gold potato cut into 1 inch cubes
- 2 carrot cut into 1/2 inch coins
- kosher salt
- black pepper fresh ground
- parsley optional, chopped fresh, for garnish
For The Topping:
- 1 cup pearl onions or cipollini onions
- 2-3 carrot cut into 1 inch pieces
- 8 cremini mushroom thickly sliced
- 2 lices Bacon cut into 1 inch lardons
Instructions
- Preheat oven to 325°F
- Heat 3 tablespoons of olive oil in a dutch oven over medium high heat. Add onions and season with kosher salt. Cook, stirring often, until golden brown, about 20 minutes.
- Add tomato paste and garlic, cook, stirring constantly for about 2 minutes, until rust colored.
- Add flour and stir, cooking for about 1 minute.
- Whisk in broth slowly, then wine.
- Add herbs and bay leaves and bring to a simmer, about 3 minutes.
- Stir in beef and return to a simmer.
- Transfer to oven and cook, uncovered for 1 hour and 45 minutes.
- Remove from oven and using a spoon, scrape down the brown bits that have formed on the side of the pot. Add the potatoes and carrots to the stew, stir and rearange meat so that it is on top of the vegetables and sticking out of the sauce as much as possible (this way it will brown in the oven)
- Return to oven and cook uncovered for another hour or until potatoes and carrots are tender.
- While stew is cooking, prepare topping.
- In a medium saute pan, add just enough water to cover the bottom of the pan.
- Add bacon pieces, cover pan and turn heat on to medium high. Bring to a boil.
- When water is boiling, remove lid and add pearl onions and carrots. Cook, stirring often, until water has evaporated.
- Add mushtrooms and season with just a little salt (remember, bacon is already salty!). Reduce heat to medium low.
- Cook, stirring often, until vegetables are nicely browned, 20-30 minutes. Depending on how much fat your bacon releases, you may need to add just a little olive oil to the pan to coat the vegetables.
- When stew is done, remove from oven, stir and again scrape browned bits from the sides into the stew. Taste stew and season with salt and pepper if needed.
- To serve, spoon stew into bowl and top with some vegetable topping and fresh parsley, if desired.
- Serve with bread (optional, but strongly advised).
Notes
- Trim large pieces of fat from beef chuck before cutting into chunks for a leaner stew.
- Cut beef into roughly 1.5-inch chunks to allow browning and tenderness during slow cooking.
- Arrange meat on top of vegetables during the second oven stage to encourage browning for added flavor.
User Reviews
Overall Rating
4.9
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