Beef stew red wine recipe

Beef stew red wine recipe

Ingredients

  • 1 tablespoon unsalted butter
  • two tablespoons essential olive oil
  • 2 pounds trimmed beef flatiron steak or chuck, reduce 8 pieces
  • Salt
  • Freshly ground pepper
  • 1 cup finely chopped onion
  • 1 tablespoon finely chopped garlic clove
  • 1 tablespoon all-purpose flour
  • One 750-milliliter bottle dry dark wine
  • 2 bay leaves
  • 1 thyme sprig
  • One 5-ounce bit of pancetta
  • 15 gem or small cipollini onions, peeled
  • 15 cremini mushrooms
  • 15 baby carrots, peeled
  • Sugar
  • Chopped fresh parsley, for garnish

Steps to make this recipe

  1. Preheat the oven to 350°. Inside a large enameled cast-iron casserole, melt the butter in 1 tablespoon from the essential olive oil. Arrange the meat within the casserole in one layer and season with pepper and salt. Prepare over moderately high temperature, turning from time to time, until browned on every side, 8 minutes. Add some chopped onion and garlic clove and prepare over moderate heat, stirring from time to time, before the onion is softened, a few minutes. Add some flour and stir to coat the meat by using it. Add some wine, bay leaves and thyme, season with pepper and salt and produce to some boil, stirring to dissolve any brown bits stuck to the foot of the pot.
  • Cover the casserole and transfer it towards the oven. Prepare the stew for 1 1/2 hrs, before the meat is extremely tender and also the sauce is flavorful.
  • Meanwhile, inside a saucepan, cover the pancetta with 2 glasses of water and produce to some boil. Lessen the heat and simmer for half an hour. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
  • Inside a large skillet, combine the pancetta, gem onions, mushrooms and carrots. Add some remaining 1 tablespoon of essential olive oil, 1/4 cup water along with a large pinch all of sugar, pepper and salt. Provide a boil, cover and simmer until many of the water has evaporated, fifteen minutes. Uncover and prepare over high temperature, tossing, before the vegetables are tender and nicely browned, about 4 minutes.
  • For everyone, stir a few of the vegetables and lardons in to the stew and scatter the remainder on the top like a garnish. Top after some chopped parsley and serve.

    • Recommended Pairing

    Robust, dark-fruited Cabernet Sauvignon.

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