HEARTY HERB AND CABERNET BEEF STEW
Hearty Herb And Cabernet Beef Stew
- Cooking Time: about 150
- Preparation Time: about 60
- 2 pounds stew beef or beef brisket trimmed and cut into 1 inch pieces
- salt and pepper to taste
- 2 to 3 tablespoons of flour
- 4 to 5 tablespoons of canola oil
- 3 cups carrots, cut in 1/4 to 1/2 inch slices
- 2 cups chopped onion cut in 1/2 inch pieces
- 1 cup celery, cut in 1/4 to 1/2 inch slices
- 3 cups Jacobs creek Shiraz Cabernet blend (or another dry red wine)
- 3 - 14.5 ounce cans beef broth or the equivalent in homemade broth
- 3 - 14.5 ounce cans tomatoes
- 1 tablespoon sweet basil
- 1 tablespoon dried oregano
- 2 cups butter beans (I use fresh that I've frozen so they take a little longer than store bought frozen to cook)
- 3 cups Yukon Gold potatoes, cut in 1 inch chunks
- 1 ½ cup corn (I like white shoe peg, either canned or frozen)
- 8 stalks of fresh thyme, remove leaves from the stalk
Season beef well with salt and pepper.
Dust with flour.
Shake off access.
In small batches, sear on all sides until browned.
Remove each to a plate as they are finished.
Toss carrots, onions, and celery into the pot.
Stir frequently for about 10 minutes, until they are starting to color and are crisp tender but not completely done.
Remove to another plate.
Pour in wine and add beef back to pot.
Simmer on medium and allow wine to reduce a bit, for about 10 minutes.
Add beef broth and simmer over low heat for about 1 hour to help meat become tender.
Add tomatoes, basil, oregano, and potatoes, plus your reserved veggies.
Cook for about another hour until meat is fork tender and vegetables are done. Stir in corn and fresh thyme and cook for about 5 more minutes.
Season with salt and pepper to taste.
This savory pot pairs tender nuggets of beef, fresh veggies, a blend of herbs, and a Cabernet/Shiraz blend! Winter's not going away yet so there's still time to enjoy a steaming bowl of stew.