2.5lbs. lean beef for stew (preferably not pre-cut into pieces)
1-2 tablespoons olive oil
1 tablespoon unsalted butter
1 large onion, chopped
2 celery stalks, chopped
2-3 carrots, sliced
4 cloves garlic, minced
3 tablespoons flour
2cups dry red wine, such as Pinot Noir
4cups beef stock or low-sodium beef broth
2 dried bay leaves
1/2 teaspoon thyme
16ounces fresh whole mushrooms, cleaned and quartered
2 tablespoons unsalted butter
salt and pepper
Chopped fresh parsley, for serving
Boiled potatoes tossed with butter, for serving
Instructions
Cut the meat into large cubes, about 2-inches across. Season with salt. (I like to do this right when I buy the meat and then store it in the refrigerator until I'm ready to use it. This allows for the seasoning to penetrate the meat and also helps with tenderness.)
In a large, enameled cast iron Dutch oven, heat olive oil and butter over medium-high heat. Cook the meat in batches, for several minutes on each side until deep golden brown and a crust forms. (This step is only to sear the meat and lock in moisture, not to cook it through.)
Remove browned meat to a plate and set aside. Add onion, celery, carrots, and garlic to the pot with the browned bits from cooking the meat. (Add another tablespoon of olive oil if needed.) Saute until onions are translucent and carrots are lightly browned. Season with salt and pepper.
Return the meat to the pot. Sprinkle the flour over the meat and toss around until the flour has coated the meat and vegetables well. Continue cooking over medium heat, stirring constantly for 2 minutes until flour is cooked and lightly golden.
Slowly pour in the red wine, scraping the bottom of the pot to loosen up the brown bits. Add the beef stock and bring to a simmer. Add bay leaves and thyme.
Cover with lid and place in preheated 275 degree F oven for 2 1/2-3 hours until meat is tender when pricked with a fork, checking occasionally to ensure that the liquid is gently simmering. Adjust temperature as needed to maintain a simmer.
Meanwhile, heat 2 tablespoons of butter in a skillet over medium-high heat. Add quartered mushrooms and cook until browned. Remove from heat and set aside.
When the stew comes out of the oven, remove the bay leaves and stir in the mushrooms. Bring to a boil, uncovered, and cook until sauce has thickened to your desired consistency.
Serve with chopped parsley and buttered potatoes, if desired.
Enjoy immediately, or allow to cool to room temperature before storing in refrigerator overnight for serving the next day.
Notes
This recipe reheats really well. In fact, the flavors are best the second day.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRejectRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.