Prep 1 hr
Cook 1 hr
In 'You've Got It Made' by Diane Phillips
- 2 tablespoons olive oil
- 3 lbs beef sirloin, cut into 1-inch cubes
- 1 1⁄2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 lb cremini mushroom, cut in half, tough stems removed
- 1 1⁄2 cups zinfandel
- 2 (14 1/2 ounce) cans beef broth
- 1 cup pearl onions
- 2 cups baby carrots
- 12 small potatoes, such as fingerling, Yukon gold, red new, white new
- 1⁄4 cup unsalted butter, softened
- 1⁄4 cup unbleached all-purpose flour
- Make it Now: Heat oil in a 5- to 7-quart Dutch oven over medium heat.
- Sprinkle the meat with salt and pepper, and add the meat in small batches, making sure not to crowd the pan.
- Cook until the meat is browned and remove from the pan as it is browned.
- Add the garlic, thyme, and mushrooms to the pan and saute until the mushroom liquid has evaporated.
- Return the meat to the pan, add the wine and broth, and bring to a simmer.
- Cover and simmer the meat for 20 minutes; add more salt and pepper, if desired.
- Let cool, then transfer the mixture to a large zip-lock plastic freezer bag and refrigerate for up to 3 days or freeze for up to 2 months.
- Bake It Later: Defrost the meat in the refrigerator overnight, if necessary.
- Remove any fat that has formed on the surface of the sauce and let the meat come to room temperature for about 30 minutes.
- Pour the beef and sauce into a 7-quart Dutch oven; add the onions, carrots, and potatoes.
- Simmer for 1 hour until the meat and potatoes are tender when pierced with the tip of a sharp knife.
- If you want a thicker sauce, mix together the butter and flour; bring the stew to a boil and stir in bits of the butter mixture until the sauce is thickened to your taste.
- Serve immediately.