Beef and Red Wine Stew

Just the way we like it; rich, meaty and with a healthy dose of wine to round out the flavor. If you don’t have an oven safe pot just slow cook on the stovetop at a very gentle simmer. Stew is an easy dish to prepare if you’re pressed for time or need to feed a crowd because the active time is minimal.

¼ cup extra-virgin olive oil
1 lb stewing beef
1 bag pearl onions, peeled
3 medium carrots, peeled, halved lengthwise and cut into 1 ½ inch pieces
½ cup fresh or frozen peas
1 cup button mushrooms, halved
1 ½ cups red wine
1 ½ cups reduced-sodium beef stock
1 heaped tbsp tomato paste
2 garlic cloves, smashed
2 sprigs fresh thyme
1 fresh sprig of rosemary
salt and pepper

Serve on Egg Noodles or with Crusty Bread

Steps:

1.Prepare all the ingredients. If using an ovenproof pot, preheat oven to 275ºf.
2.Pat the meat dry with paper towel. Season with salt and pepper.
3.Heat the olive oil in a large pot over high heat. Sear the meat in batches of 5-6 pieces so that the meat browns and doesn’t steam. Flip and sear the remaining sides. Move seared pieces to a clean plate and repeat with remaining meat.
4.Once the meat is finished, reduce heat to medium and add the onions and carrots to the pot and stir for 5 minutes.
5.Add the garlic and stir for 1 minute.
6.Add ¼ cup of the wine and stir (it will bubble), scrape up any brown bits on the bottom of the pot.
7.Add the tomato paste, stir for 1 minute to cook off the raw taste. Add the thyme, rosemary, beef cubes, remaining wine and beef stock. Season with salt and pepper.
8.Bring the mixture to a boil and reduce to a gentle simmer. If using an ovenproof pot then cover and move to the oven. Otherwise leave the stew on the stovetop and keep at a very gently simmer covered, check and stir occasionally. Cook for an hour and a half.
9.Add the mushrooms and simmer for another 20 minutes.
10.Add the peas and simmer for another 10-15 minutes.
11.Remove the herbs and serve

Complementary Wines: Nero D'Avola

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