Recipe by Aimchick
This is a winter classic and it always tastes even better the next day. When choosing a wine to cook with, always remember that you should choose a wine that you would drink. I use a really robust red, like Nero D’Avola from Sicily or a primitivo. This recipe has a bottle and a half of red wine and is a great way to celebrate winter. Serves 4… with leftovers!
Top Review by Annacia
WOW. We enjoyed this but to be honest it had a bit too much wine for our taste. It went a little past Perfect and was into Too Much. Aside from that, we liked the addition of the tomatoes and the heartiness. It doesn't take a huge serving to fill you up and the beef came out almost melt in you mouth tender. The garlic wasn't too much at all and I would recommend not to cut back on it. A bowl of stew and a slice of toast and dinner is ready.
- 2 1⁄2 lbs stew meat, cubed
- 3 garlic cloves, smashed
- 3 bay leaves
- 2 (750 ml) bottles red wine
- 1⁄2 cup flour
- 3 tablespoons olive oil, divided
- 1 large yellow onion, cut into 8ths
- 1⁄2 lb carrot, cut into 1 inch pieces
- 1⁄2 lb celery, cut in 1 inch pieces
- 2 cups low sodium beef broth
- 1 (14 ounce) can crushed tomatoes
- 4 yellow potatoes, cut in 1 inch pieces
Directions See How It's Made
- Place stew meat in a large plastic mixing bowl with garlic and bay leaves.
- Pour in 1 bottle of wine and place in fridge for at least 1 hour and up to overnight.
- In a dutch oven or heavy bottom soup pot, heat 1 ½ Tbsp olive oil.
- Drain stew meat, saving the liquid, garlic and bay leaves.
- Dredge meat in flour, shaking off excess.
- Brown meat in dutch oven pan, but only for approximately 5 minutes. Do not fully cook.
- Remove meat from pot and set aside.
- Add remaining olive oil to pot and add vegetables.
- Sauté veggies for 5 minutes, then add the remaining wine plus 1 bottle, scraping the bottom of pan to remove all the bits of flavor.
- Add beef broth and tomatoes, bring to a boil.
- Add beef back the pot. Cover and simmer for 3 hours.