Beef Stew With Red Wine
Ingredients
Directions
Ingredients
2 lb
beef
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0
kosher salt
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0
freshly ground black pepper
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2 tbsp
olive oil
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1 md
onion, cubed
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8 oz
crimini (baby bella) mushrooms, quartered
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6 md
carrots, peeled, quartered lengthwise, and cut into 2-inch chunks
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3
garlic cloves, minced
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1 tbsp
fresh thyme leaves
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1 tbsp
chopped fresh rosemary leaves
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2 tbsp
tomato paste
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1.25 c
dry red wine
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4 c
beef stock or low-sodium beef broth
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1
bay leaf
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1 lb
Yukon Gold potatoes
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2 tbsp
chopped fresh parsley
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Beef Stew With Red Wine

Deeply browned beef makes for a really rich, flavorful beef stew. A few tricks: Pat the meat dry, don’t crowd the pan, and take your time getting a deep, dark-brown sear without burning—then add a little liquid and scrape up all those delicious browned bits.

8 servings

  1. Pat the beef dry with paper towels. Season it with 1 teaspoon kosher salt and 1/2 teaspoon pepper.
  2. Heat a wide, heavy, ovenproof pot or Dutch oven pot over medium heat. Add the oil and, working in 2 or 3 batches (without crowding the meat), brown the beef deeply on all sides, turning down the heat if necessary to avoid burning (about 8 minutes each batch). Use a slotted spoon to transfer the meat to a plate.
  3. Add the onion, mushrooms, and half of the carrots. Cook, stirring occasionally, until the veggies are browned, about 12 minutes. Add the garlic, thyme, and rosemary, and stir 1 minute more. Add the tomato paste and stir to coat the veggies. Stir in the wine and scrape up any browned bits from the bottom of the pan.
  4. Return the meat and any accumulated juices to the pan, along with 2 cups of the beef stock and the bay leaf. Bring to a boil, reduce the heat, and cover with a tight-fitting lid. Simmer 1 hour, or until the meat is tender.
  5. Add the potatoes and the remaining carrots and beef stock, and simmer 45 minutes, or until the potatoes are very tender. Stir in the parsley, season with an additional 2 teaspoons salt and 1/4 teaspoon pepper (or to taste), and serve.

Recipe by Tara Tuckwiller