When I think of beef stew, I think of the ultimate comfort food. The one thing I have changed from my mother’s original recipe is marinating the beef cubes in red wine. The addition of the wine makes a very rich broth that sends this stew over the top. My husband says this is better than any restaurant meal. To me, that is five stars!
Beef Stew
2015-02-21 13:57:54
Ingredients
- 2 pounds stew meat, beef chuck, cut into 2 inch pieces
- 1/2 bottle of red wine
- 1/3 cup flour
- Salt and pepper
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 medium onion, diced
- 1 large clove of garlic, minced
- 1 - 2 cups beef broth
- 1 teaspoon allspice
- 2 bay leaves
- Sliced carrots, potatoes, mushrooms, and frozen peas
Instructions
- Marinate beef in wine 12 - 24 hours.
- Drain beef and reserve marinating wine. Dry meat on paper towels. Combine flour, salt and pepper. Dredge meat in flour mixture. Over medium heat, melt 1 tablespoon butter and canola oil in a dutch oven. Brown meat. Once brown, remove meat. Add remaining tablespoon of butter to pot and saute onion and garlic. Cook until onion is transparent. Add 1 1/2 cup of reserved wine. Heat and scrape browned bits in bottom of pan. Add 1 cup beef broth, bay leaves, and allspice. Return beef cubes to pan. Bake covered, 325 for 1 1/2 hours.
- Remove from oven. Add vegetables, cover and bake for an additional 45 minutes. If you desire more sauce, you can add the additional 1 cup of beef broth. Remove bay leaves prior to serving.
Notes
- This is delicious to serve with a crusty bread, delicious dipped in the wonderful wine sauce.
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