Beef and Red Wine Stew
Just the way we like it; rich, meaty and with a healthy dose of wine to round out the flavor. If you don’t have an oven safe pot just slow cook on the stovetop at a very gentle simmer. Stew is an easy dish to prepare if you’re pressed for time or need to feed a crowd because the active time is minimal.
¼ cup extra-virgin olive oil
1 lb stewing beef
1 bag pearl onions, peeled
3 medium carrots, peeled, halved lengthwise and cut into 1 ½ inch pieces
½ cup fresh or frozen peas
1 cup button mushrooms, halved
1 ½ cups red wine
1 ½ cups reduced-sodium beef stock
1 heaped tbsp tomato paste
2 garlic cloves, smashed
2 sprigs fresh thyme
1 fresh sprig of rosemary
salt and pepper
Serve on Egg Noodles or with Crusty Bread
1.Prepare all the ingredients. If using an ovenproof pot, preheat oven to 275ºf.
2.Pat the meat dry with paper towel. Season with salt and pepper.
3.Heat the olive oil in a large pot over high heat. Sear the meat in batches of 5-6 pieces so that the meat browns and doesn’t steam. Flip and sear the remaining sides. Move seared pieces to a clean plate and repeat with remaining meat.
4.Once the meat is finished, reduce heat to medium and add the onions and carrots to the pot and stir for 5 minutes.
5.Add the garlic and stir for 1 minute.
6.Add ¼ cup of the wine and stir (it will bubble), scrape up any brown bits on the bottom of the pot.
7.Add the tomato paste, stir for 1 minute to cook off the raw taste. Add the thyme, rosemary, beef cubes, remaining wine and beef stock. Season with salt and pepper.
8.Bring the mixture to a boil and reduce to a gentle simmer. If using an ovenproof pot then cover and move to the oven. Otherwise leave the stew on the stovetop and keep at a very gently simmer covered, check and stir occasionally. Cook for an hour and a half.
9.Add the mushrooms and simmer for another 20 minutes.
10.Add the peas and simmer for another 10-15 minutes.
11.Remove the herbs and serve
Complementary Wines: Nero D'Avola
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