Say hello to those cold nights with a pot of this warm, comforting, savory stew. The beef braised in red wine falls apart and the tender root vegetables have a welcomed hint of bacon flavor. Served with warm biscuits...oh my gosh. Sooo satisfying!
Pictured: Dutch Oven of Braised Red Wine Beef Stew
**Be sure to carve out a good 4+ hours to make this. It takes quite a bit of time to slow cook in the oven, but I promise you..it’s worth it!!
Some tips for this Recipe:
You can substitute bacon for pancetta. Ask your butcher for a 1/2” slice. Dice it into small cubes before rendering it in step one of the recipe.
If you don’t want potatoes, Parsnips are a great addition! Or even if you want both! Peel and cut into 1-2” chunks.
If you would rather make silky, buttery mashed potatoes in place of the fingerlings, you can serve the stew over those. I’ve done this and it’s just as good with all of the delicious gravy!!
Season to your preference. Don’t be afraid of salt and pepper. Season the beef when searing, season the ingredients when you add the vegetables and potatoes and then taste your stew after it has cooked for a few hours in the oven and season if necessary.
The flour is an important step in this recipe because this is what will give your stew gravy some viscosity. If it seems thin after braising in the oven, remove the lid and let the sauce reduce for a half hour and it should thicken a bit. Mind you, the sauce isn’t supposed to be “thick” like your typical thanksgiving gravy. The braising liquid will reduce into a beautiful herby, red wine jus. That’s what makes this dish so incredible because even though it is a stew, it’s not super heavy! The focus is getting the most flavor into the tender meat and vegetables.
Slow cooked Beef Stew
Ingredients:
1-2 lbs. Boneless Beef Tips or Chuck Roast; cut into 1-2" Cubes
6 Slices of Bacon; cut into 1" pieces
1/4 Cup Flour
2 Cups Beef Stock
2 Cups Red Wine; I used Pinot Noir
1 Large Yellow Onion, roughly diced
2 tbsp. Olive oil
1 tbsp. Butter
1 lb Fingerling Potatoes; Halved
1 lb. Carrots, Peeled and cut into 2-inch chunks
12 oz. Baby Portobello Mushrooms; halved
3 Fresh Sprigs of Thyme
1 Sprig Fresh Rosemary
3-4 Cloves of Garlic; minced
Kosher Salt & Cracked Black Pepper
Instructions:
1. In an oven proof pot or Dutch Oven; on medium high heat, add bacon and cook until crispy. Remove with slotted spoon and put aside.
2. Coat Beef generously with salt, pepper and flour. Sear on high heat in the bacon fat until brown on each side. You may want to do this in two batches so the beef is in a single layer; do not over crowd the pan. Set beef aside after searing. **The beef is only to be seared not cooked through.
3. In a separate sauce pan, heat the olive oil and butter on medium. Add the onions and carrots. Gently cook for about 10 minutes. Add garlic and cook for 2-3 more minutes.
3. Remove Beef and add the Red Wine to deglaze the bottom of the pot on high heat. Add the Mushrooms, Thyme and Rosemary. Reduce by half.
4. Preheat oven to 300 degrees.
5. Next, add all of the ingredients back to the pot with the red wine drippings. Add Beef stock, Stir well and cover. Place pot in oven on middle rack and slow cook for 2-3 hours at 300 degrees. Check beef and vegetables, they should be tender with a lot of beef & red wine flavor. If needed, uncover and cook an additional 30-45 minutes.
Pictured: Organic Local Fingerling Potatoes; Halved
Pictured: Braised Red Wine Beef Stew
Pictured: Braised Red Wine Beef Stew & Biscuits
I hope you love this recipe as much as my family does! It freezes great so taking the time to make a big pot of this can easily be a few meals or lunches during those cold winter days when you don't want to come home and cook. Recipe feeds about 6 people.
Please be sure to comment here and also share your pictures & feedback about this recipe on my social media pages with #alliesfeast
-Alexandra
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