This is not your average beef stew. This recipe maximizes the flavor of each ingredient culminating in a savory, delicious stew. Cook this stew the day of your party or days ahead of time to allow the flavors to meld together.
- 3 lb stewing beef/chuck ½"-¾" cubes
- salt to taste
- pepper to taste
- ½ cup olive oil
- 1 cup red wine
- 4 cup beef stock
- 1 cup yellow onion ½" slices
- 1 cup mushrooms sliced
- 8 oz bacon
- 4 carrots chopped
- 2 sprigs rosemary
- 4 bay leaves
- 15 oz diced tomatoes canned
- 1 tsp ground thyme
- 1 tsp ground paprika
- 4-6 cloves garlic
- ¼ cup flour
- ¼ cup butter
- 14 oz frozen pearl onions
- 1 cup frozen peas
- 2 lb potato
- Season the beef with salt and pepper. Into a very hot pan add 2 tablespoons of olive oil. Add in the beef in an even layer, it should not be overlapping. You can have two pans going at once or just brown your meat in batches. If the meat does not sizzle as soon as it hits the pan, the pan is not hot enough. Cook the meat for about 7 minutes, stirring occasionally, until all sides are brown. After each batch deglaze the pan with ¼ cup of red wine. Pour liquid and browned beer into the stew pot. After the final batch of meat is poured into the stew pot deglaze the empty pan with wine one more time. Pour the wine into the stew pot.
- Add beef stock into the stew pot. Place the stew pot over low heat. This will continue stewing for 4-6 hours. As an alternative place the stew pot into a 370°F oven for 4-6 hours.
- In a similar process to the way you browned the beef, caramelize the onions. In a very hot pan add olive oil and your onions. Cook for about 20 minutes stirring often, until the onions are browned. Deglaze the pan with wine and then pour into the stew pot.
- Again, just like the meat and onions brown the mushrooms. To a hot pan add olive oil and the mushrooms. Do not overcrowd the pan. Use multiple pans or cook in batches if necessary. This will take about 15 minutes, or until the mushrooms are brown. Deglaze the pan with wine and pour into the stew pot.
- In a hot pan with no oil, cook the bacon about half way through, until it is just starting to turn golden brown. Deglaze the pan with wine and add it to the stew pot.
- Add the raw carrots, rosemary sprigs, bay leaves, garlic, diced tomatoes, ground thyme and ground paprika into the stew pot.
- Create a roux. In a small pan over low heat melt the butter and whisk in the flour until there are no clumps. Cook for about 5 minutes.
- When you can easily pull the beef apart with a fork you can add your roux. Start by adding ⅓ of the roux. Stir and let stew cook for 5 minutes. If you would like the stew thicker add more of the roux, waiting 5 minutes between each addition of roux.
- When the stew has 30 minutes left of cooking, add in the frozen peas and pearl onions.
- The stew is done when the meat is to your desired tenderness. Before serving remove the rosemary sprigs and bay leaves from the stew pot.