Name: Red Wine Beef Stew
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 10 serving(s)
Ingredients: 3 lbs beef stew meat, cut into 2-inch chunks; 2 1/4 teaspoons salt; 2 1/4 teaspoons pepper; 1/3 cup all-purpose flour; 3 tablespoons butter; olive oil; 1/2 lb cremini mushroom, quartered; 2 large carrots, cut into 1/4-inch rounds; 1 large yellow onion, finely chopped; 1 large garlic clove, minced; 2 tablespoons tomato paste; 1 (750 ml) cabernet sauvignon wine (or other full-bodied red wine); 2 sprigs fresh thyme; 2 sprigs fresh rosemary

Recipe by ratherbeswimmin

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In ‘Paula Deen’s Southern Cooking Bible’

Ready In:: 3hrs 30mins
Serves:
Units:

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ingredients

3 lbs beef stew meat, cut into 2-inch chunks
2 ¹⁄₄ teaspoons salt
2 ¹⁄₄ teaspoons pepper
¹⁄₃ cup all-purpose flour
3 tablespoons butter
olive oil
¹⁄₂ lb cremini mushroom, quartered
2 large carrots, cut into 1/4-inch rounds
1 large yellow onion, finely chopped
1 large garlic clove, minced
2 tablespoons tomato paste
1 (750 ml) cabernet sauvignon wine (or other full-bodied red wine)
2 sprigs fresh thyme
2 sprigs fresh rosemary

directions

Season the meat all over with 2 teaspoons each of the salt and pepper.
Dip the meat in the flour, then shake off any excess.
In a large Dutch oven, melt 2 T of the butter in 2 T oil over medium-high ehat until very hot.
Working in batches, brown the beef until golden all over, about 10 minutes.
Transfer the meat to a paper towel-lined platter to drain.
Add more oil, a tablespoon at a time, as needed, if the pat starts to dry up.
Add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan.
Stir in the mushrooms, carrots, onion, and garlic.
Cook until the vegetables have softened, about 7 minutes.
Stir in the remaining ¼ teaspoon each salt and black pepper.
Stir in the tomato paste and cook for 1 minute.
Transfer the vegetables to the platter with the meat.
Pour the wine into the pan; simmer, scraping up any browned bits from the bottom of the pan, until the wine has reduced by half, 15-20 minutes.
Return the meat and vegetables to the pan.
Tie the thyme and rosemary together with kitchen string and drop the bundle into the pan.
Bring the mixture to a boil.
Immediately reduce to a simmer, cover, and cook until the meat is very tender, 2 to 2 ½ hours.