Prep 40 hrs
Cook 2 mins
Years ago I had a delicious beef stew as a guest at a friend of a friends house and all I knew was they used red wine. My friend gave me this wonderful beef stew recipe that includes red wine. It tastes just like the stew from so long ago. My kids cannot get enough of this stew!
- 1 tablespoon olive oil, divided
- 1 lb small cremini mushroom
- cooking spray
- 2 cups chopped onions
- 3 garlic cloves, minced
- 1⁄3 cup all-purpose flour
- 2 lbs lean stewing beef, cut into bite-sized pieces
- 3⁄4 teaspoon salt, divided
- 1 cup dry red wine
- 1 tablespoon chopped fresh thyme
- 3 cups broth
- 1 bay leaf
- 2 cups cubed peeled white potatoes (3/4-inch cubes, about 1 pound)
- 1 1⁄2 cups carrots, slices (1-inch, about 12 ounces)
- 1⁄2 teaspoon fresh ground black pepper
- fresh thyme sprig (optional)
- Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.
- Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.
- Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.
- Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.
So glad your friend gave you this because this is one of the best stews ......always an empty pot. I tend to believe that red wine is a must when it comes to beef type stews......and this one is proof. Have also flamed the beef with a couple tablespoon of brandy......gives it even a richer taste.