Recipe: Red, Red Wine Beef Stew

Yet another beef stew, but this time more Western-style. It's a hearty stew that is balanced by sour red wine. 

Ingredients

  • Stew 
    • Chuck Steak
    • Onions
    • Carrots
    • Mushrooms
    • Potatoes
    • Tomato Paste
    • Flour 
  • Aromatics
    • Red Wine
    • Bay Leaves
    • Rosemary
    • Thyme

Instructions


Part 1: Preparation 

  1. Cut up Chuck Steak into 1 inch cubes 
  2. Slice onions into thin strips 
  3. Slice carrots, mushrooms, and potatoes to bite-size 

Part 2: Assembly

  1. Heat up oil in stew pot 
  2. Sear Chuck Steak on all sides on medium heat 
  3. Set browned Chuck Steak aside
  4. Caramelize onions and mushrooms in pot on low heat
  5. Add tablespoon of flour 
  6. Add red wine, tomato paste, and water 
  7. Add bay leaves, rosemary, & thyme 
  8. Return Chuck Steak to pot 
  9. Let simmer for 1 hour uncovered
  10. Add carrots and potatoes
  11. Cover and simmer for 1 more hour 
  12. Season with salt & pepper to taste

Notes

I'd recommend eating this stew over some pasta, like macaroni. The stew can be further reduced into a more intense spaghetti sauce. It'll also extend the number of meals by like 1.5. The proportions I used above resulted in 3 quarts (+ a small bowl I ate). By itself, I could probably eat 0.75 quarts per meal, but only 0.5 quarts with pasta. So without pasta: 4.5 servings, and with pasta: 7 servings. 

I got this recipe from my brother's blog. It was originally a "Pot Roast" recipe, but I adjusted it to be more of a stew. Since I cubed the meat, there was no point in roasting it in the oven. I also added mushrooms, because I like mushrooms. 

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