Beef Stew in Red Wine
~ Mary ~
Sunday evenings have been dedicated to Pizza for years, but on occassion things need rearranging. I found this recipe, four years ago, in Food and Wine magazine by Jacques Peppin – it’s by far the best stew I’ve ever had. The only liquid added is a BOTTLE of RED WINE! That’s really all any of us need to know. Well, maybe. There’s bacon too.
Beef Stew in Red Wine Sauce
Adapted from Food & Wine, Jacques Pepin recipe
2 lbs Chuck Roast cut in large chunks then dip in a mixture of
Flour, Salt and Pepper
Coat generously. Fry in Olive Oil, over medium heat, in larch Dutch Oven.
Brown evenly on all sides. You may remove the meat at this point, or carry on with it in the pan. Add:
1 Cup Diced Onion
1 Tbsp Chopped Garlic
Saute until translucent. Add any remaining flour, salt, pepper mixture and stir to coat. If you had none remaining, be sure to add some as this is your only thickening agent.
1 Bottle Dry Red Wine
2 Bay Leaves
1 Thyme Spring, or 1tsp dry
Stir up the bottom of the pan to get all the bits off. Put meat back in the pan if you removed it. Cover the pan and transfer it to the oven (350°) let cook for 1 1/2 hours until the meat is very tender.
In a large frying pan render the fat from:
8 oz of Bacon Lardons or Pancetta
1 Cup Pearl Onions or Largely diced onions
1-2 Cups Cremini Mushrooms
1-2 Cups Baby Carrots
add some more Olive Oil, if needed, then sauté until vegetables are nicely coated in oil, and slightly browned on one side. Remove stew from oven, add the vegetables, place back in oven until vegetables are tender. Optional to add diced Red Potatoes at this point as well.