Red Wine Beef Stew
Author note: This stew is freezer friendly.
3 pounds stew meat
1 tablespoon flour
1/2 teaspoon kosher salt (plus more for seasoning)
2 tablespoons extra-virgin olive oil
1 teaspoon tomato paste
3/4 cup rough chopped onion
3/4 cup diced carrots
3 cups red wine
6 cups beef stock
5 thyme sprigs
2 bay leaves
1/4 pound salt pork
2 1/2 cups diced potatoes
2 1/2 cups sliced mushrooms
1 cup water
- 30 minutes before cook time, remove the stew meat from the fridge and bring to room temperature.
- Pat the stew meat dry and evenly distribute the salt and flour on the meat.
- In a large dutch oven (or a heavy bottom pan) heat the oil on high. Brown the meat, about 2 minutes per side, for a total of 4 minutes. Set aside. Turn the heat to medium.
- Remove the dutch oven from the heat, add the tomato paste, onions and carrots. Stir well and with a wooden spoon scrape up any bits that have begun to stick to the bottom of the pan.
- Place the pan back on the heat and cook until the vegetables have softened and the paste has browned. Stir frequently to prevent burning the paste.
- Add the red wine, deglaze the pan and bring to a boil.
- Add the beef stock, thyme, bay leaves and salt pork and bring to a boil. Reduce the heat to medium low and let the stew simmer for 2 hours, or until the meat is tender.
- Once the beef is easily pierced with a fork, add 1 cup of water and increase the heat to a heavier simmer. Add the potatoes and mushrooms. Cook until the potatoes are soft.
- Salt to taste. Serve warm with crusty bread and a glass of dry red wine.