"This a real basic and easy stew recipe with some strong flavors."Serves 10 | Prep Time 30 minutes | Cook Time 30 minutes
Why I Love This Recipe
This recipe uses the stewing method to cook the beef. I really enjoyed the red wine flavors with the beef.
Ingredients You'll Need
3 Garlic cloves, crushed
3 Onions, sliced
2 Carrots, sliced
10 Parsley stems
1 - Carrot stick
1 - Leek, split
1 - sprig - Fresh thyme
1 - Bay Leaf
10 Peppercorns, crushed
Salt to taste
26 fl. Oz. - Dry red wine
4 lb. - Beef chuck, cut in 2-in cubes
2 fl. Oz. - Vegetable oil
2 Tbsp. - Flour
1 Tbsp. - Tomato paste
4 - Tomatoes, quartered
1 pt. - Chicken stock
1 lb. - Mushrooms, quartered
1 1/2 oz. - Unsalted butter
Salt and pepper to taste
Combine the garlic, onions, carrots, parsley, bouquet garni, peppercorns, salt and wine to make a marinade.
Marinate the meat in the refrigerator
Remove and drain the meat. Reserve the marinade.
Dry the beef and sauté it in the oil in large pan. Do this in several batches if necessary.
Return the meat to the pan. Sprinkle with flour and cook to make a blond roux.
Stir in tomato paste and cook for 5 mins.
Sauté the mushrooms in the butter and add them to the meat and sauce . Adjust the seasonings. Simmer for 10 minutes to blend the flavors.
Pairs Well With
I would pair this with mash potatoes