A very easy recipe but so good! And even better the next day when reheated!!!
The wine is a red, it does not need to be fancy. I like to use the Rex Goliath Cabernet Sauvignon, the BIG double bottle: plenty enough for the sauce and also to make sure the chef is not thirsty, because you know… you really need to taste the wine…
- 2 lbs beef stew or chuck (detailed in cubes)
- 2 carrots
- 2 onions, 2 garlic cloves
- 1 bottle of good red wine
- 1 tbs flour
- 3 tbs oil
- 1 tsp butter
- bay leaf, parsley, salt, pepper
- In a dutch oven or a slow cooker, melt the butter and add the oil.
- Add the meat cubes, salt and pepper, and brown them on medium heat.
- Peel the carrots and onions. Cut them in thick slices. Add them to the meat. Leave on medium heat, stirring regularly until the onions are starting being translucent.
- Add the flour and stir for 2 to 3 minutes, the time for the flour to take a light brownish color.
- Add the red wine and make sure to stir everything in case some of the flour would stick to the bottom of the pot. (I add enough wine so everything is covered)
- Bring to a hard boil for 5 minutes, then reduce the heat.
- Add the bay leaf, parsley, crushed garlic. Lightly add salt and pepper.
- Let it cook covered for 2 hours and a half, then finish cooking uncovered for 30 minutes to reduce the sauce. (The dish is ready when the meat cubes are tender. You can let it simmer more if needed)
You can serve the dish in the dutch oven or a plate with steamed potatoes, pastas…
Also this recipe can be improved in flavor if you decide to add some sauteed mushrooms and (/or) sauteed bacon bits at step 8 of the recipe.
Dinner is ready!!!