Beef Stew in Red Wine

• Meat

  • 2 1/2 lbs Beef chuck

• Produce

  • 2 Bay leaves
  • 4 Carrots sliced diagonally into
  • 4 Garlic cloves
  • 1 tsp Garlic powder
  • 8 oz Mushrooms, fresh white
  • 1 Onion, large
  • 6 oz Onions, frozen whole
  • 6 oz Peas, frozen
  • 4 sprigs Thyme

• Canned Goods

  • 1 cup Chicken broth or beef broth
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 cups Red wine

Found on lemonblossoms.com

Description

Directions

• Preheat the oven to 325 degrees Fahrenheit
• Dry the beef cubes with paper towels and season with salt, pepper and garlic powder. Toss the beef with the flour (do not flour the beef until you are ready to brown it).
• Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Add the flour-coated beef to the hot pan in batches and in a single layer making sure you do not over crowd the pot. Sear on all sides until the beef turns golden brown. Remove the seared beef to a plate and continue searing until all the beef is browned. Set aside.
• Add more oil to the pan or Dutch oven if needed. Add the onions and carrots and sauté for about 5-7 minutes or until the onions become translucent. Add the garlic and sauté for another 1 - 2 minutes. Add the red wine and bring to a boil scrapping the bottom of the pan to release the brown bits. Cook on medium high heat for about 5 minutes. Add the tomato paste and mix well. Return the beef to the pot with all the collected juices. Add the broth (enough to cover the meat). Add the thyme sprigs and bay leaves. Bring to a simmer and cover the pot.
• Place the pot in the oven and cook for about 1 hour or until the beef is tender when pierced with a fork. Remove from the oven.
• In a medium sauté pan over medium heat, melt the butter. Add the mushrooms and sauté for about 8 minutes or until the mushrooms are lightly brown. Remove from the heat.
• Add the mushrooms, whole onions and peas to the stew. Stir to combine. Return the pot to the oven and cook for about 15 minutes. Remove from the oven and adjust the seasoning.
• Remove bay leaves and serve.
• After adding the tomato paste to the vegetable – wine mixture, place the seared beef cubes into the crockpot. Pour the vegetable-wine mixture over the beef and mix well to combine. Add enough broth to cover the beef. Cook on low for 6 hours.
• In a medium sauté pan over medium heat, melt the butter. Add the mushrooms and sauté for about 8 minutes or until the mushrooms are lightly brown. Remove from the heat.
• Add the mushrooms, whole onions and peas to the crockpot. Stir to combine and cook on low for 1 hour.