Slow Cooked Red Wine Beef Stew

Slow Cooked Red Wine Beef Stew

This Provencal-inspired stew is full of fork-tender braised beef, hearty red wine and aromatic herbs.

When life gives you a tiny bit more time to think about the day ahead — on weekends, for example — nothing seems more luxurious than getting dinner underway hours in advance.

For me, that means putting on something comfy and turning the oven on to start slow-cooking.

Sliding a pot full of meat, vegetables and wine-rich broth into the oven for a few hours not only fills the house with amazing smells, but leaves you hands-free to do other things.

Prep: 25 Mins

Cook: 2 Hours, 30 Mins

Total: 2 Hours, 55 Mins

Author: Familystyle Food

Yield: 4 – 6 Servings

A rich French-style beef stew with red wine and vegetables. You’ll love the intense flavor and it’s so easy to make in a Dutch oven – low and slow!

Serve this stew with wide egg noodles or simply with crusty bread and a salad.

Ingredients

                   3 pound beef chuck roast

                   Kosher salt (Diamond brand)

                   3 tablespoons extra-virgin olive oil

                   3 shallots, finely chopped

                   2 tablespoons all-purpose flour

                   1 tablespoon tomato paste

                   4 whole garlic cloves, peeled

                   Black peppercorns in a peppermill

                   1 1/2 cups hearty red wine, such as syrah, merlot or Cotes-du-Rhone

                   1 – 2 cups beef or chicken broth or water

              2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string

                   2 large carrots, peeled and sliced into 1-inch chunks

                   1 cup chopped leeks

         1 fennel bulb, stems and tough outer layers trimmed, sliced into 1/2-inch wedges

                   1 tablespoon extra-virgin olive oil

                   Chopped fresh Italian parsley

                   Grated fresh orange zest (optional)

Instructions

1.               Heat oven to 350 degrees with the rack in the center.

2.           Trim the beef of excess fat and and slice into 3-inch chunks. Season the beef evenly with 2 teaspoons salt.

3.             Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.

Full Recipe:Click Here

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