Recipe by littleturtle
Tangy, delicious, meaty stew. A bit more work than some stews, but worth the effort. To peel small onions easilly: soak 10-15 seconds in boiling water, drain; rinse under cold water. Cut off the root and tip ends and the outer skin should slip off easilly. This stew reheats well for up to 3 days and freezes well for up to 6 months, though the carrots may start to loose their texture.
Top Review by Mustang Sally 54269
I'm not a hugh fan of beef stew, however, this recipe could get me hooked. Did the recipe as written except I didn't have pearl onions so I used a regular onion cut into quarters. At the end of cooking I topped the stew with some ground kosher salt and that brought all the flavours together nicely. The recipe is quite time consuming but well worth the effort.
- 3 cups cabernet sauvignon wine or 3 cups dry red wine
- 3 tablespoons maple syrup
- 3 tablespoons red wine vinegar
- 1 1⁄2 tablespoons extra virgin olive oil
- 1 onion, thinly sliced
- 1 carrot, thickly sliced
- 2 garlic cloves, chopped
- 4 sprigs parsley
- 1 bay leaf
- 1 teaspoon marjoram
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 lbs thick-cut bottom round steaks, trimmed & cut into 2-inch cubes
- 1 -2 tablespoon olive oil
- 1⁄2 lb lean thick-sliced bacon, cut into 3/8-inch strips
- 1 lb large white pearl onion, peeled
- 1⁄4 cup flour
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 tablespoons tomato paste
- 1 cup cabernet sauvignon wine or 1 cup dry red wine
- 1⁄2 teaspoon marjoram
- 3 -4 potatoes, cubed
- 1⁄2 lb baby carrots
- 2 tablespoons chopped parsley (to garnish)
Directions See How It's Made
- In a large bowl, mix all of the marinade ingredients together, and marinate the meat in this mixture, covered in the refrigerator, for 24-48 hours, stirring several times.
- Drain the marinade over a bowl to catch the liquid; remove the beef to a paper towel, and pat dry.
- Discard the carrot; reserve the onion, parsley, and bay leaf separately.
- In a Dutch oven or large, flameproof casserole dish cook the bacon over med-high heat in a tablespoon of olive oil until it releases most of it's fat and starts to turn golden (5 minutes).
- Drain the bacon on paper towels.
- Brown the pearl onions over med-high heat in the bacon fat remaining in the pan, turning them and shaking the pan frequently (6-8 minutes); remove and set aside.
- Season 1/4 cup flour with the salt, pepper, and cayenne.
- Dredge the beef in the seasoned flour, shaking off any excess.
- Brown the meat in the pot, over med-high heat, in 2 batches, turning constantly (add remaining oil if needed)(5-7 minutes per batch); remove to a plate as meat browns.
- Add the reserved sliced onion to the pot and sauté until soft (5 minutes).
- Add the remaining 2 tablespoons flour, and continue to cook, stirring constantly, for 1 minute.
- Pour the reserved marinade into the pot and bring to a boil.
- Stir in the tomato paste and cup of wine; add the reserved parsley and bay leaf and remaining 1/2 teaspoon marjoram.
- Return the beef to the pot and add the potatoes and simmer over low heat for 2 hours.
- Add the baby carrots and simmer for 20 minutes.
- Add the onions and bacon and simmer until the vegetables are tender and the meat is very tender (10 minutes).
- If the sauce is too thick, thin with 1/4-1/3 cup water.
- Remove and discard bay leaf; season with additional salt and pepper to taste.
- Serve garnished with chopped parsley.