BEEF STEW

As the temperatures dip a bit and fall slowly comes to an end (before heading full tilt into winter rains), I start craving big pots of something warm and hearty. Beef stew is right at the top of the list. And beef stew with a bottle of red wine in it? Even better.

We don’t drink red wine and for some reason always end up having bottles of it lying around. The only time I pop a bottle is when I make something like this stew or for the rare occasions when company drinks red, versus white wine. But when I need to use a bottle up, a thick stew is the way to go. It adds a richness, a depth, and makes an out of this world gravy. (If you don’t have a bottle of red, I found a can or two of Guinness is just as good!)

(Dumplings would be an awesome addition, I just didn’t add them this time.)

This recipe is heavily influenced by Julia Child’s boeuf bourguignon!

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Beef Stew with Red Wine

Ingredients

• Avocado or olive oil for sautéing
• 1 small container white mushrooms cut into thick slices
• 10 oz bag pearl onions deskinned and cut in half
• 2 parsnips or carrots cut into medium pieces
• 2 cups baby potatoes quartered or halved depending on size
• 2 lbs stewing beef cut into 1 1/2" cubes

Dredge

• 1/2 cup flour for dredge
• 2 teaspoons paprika for dredge
• 1 tablespoon Clubhouse Herb & Pepper
• 1 tablespoon all-purpose rub

Put in Sachet

• 1/2 tablespoon juniper berries
• 1/2 tablespoon dried green peppercorns

Herb Bouquet

• 5-6 strands fresh thyme
• 1 strand rosemary
• 4-5 strands of oregano

Other

• 1/2 tablespoon dried basil
• 1 tablespoon all-purpose rub
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Worcestershire sauce
• 3 bay leaves
• 1 tablespoon grainy Dijon mustard
• 1 bottle Malbec minus 1 glass
• Beef Stock

Instructions

• Preheat oven to 300°F
• In a large Dutch oven, heat a couple tablespoons of oil.
• Combine the dredge ingredients in a ziplock bag and working in handfuls, dredge the beef, shaking off excess, and browning in batches.
• Remove from the pot and continue to cook in batches, until all the beef is browned. (You may have to add the odd drizzle of oil.)
• Add a drizzle of oil to the pot and then add the mushrooms and parsnips/carrots and sauté until the mushrooms start to brown.
• Cover the pearl onions with boiling water and let sit for 5 minutes. Cut off the ends and squeeze the pearl onions out of their skins. Cut each in half.
• Add the pearl onions to the pot. (Note if you don’t have or want pearl onions, use 1 large onion chopped and added with the mushrooms, and sauté until translucent.)
• Deglaze the bottom of the pot with about 1 cup of wine.
• Let simmer down for a minute, stirring a bit.
• Add the beef back into the pot and add the potatoes, mushrooms, parsnips/carrots, and the rest of the wine.
• In a small mortar place the juniper berries and peppercorns, crushing lightly and put into a sachet.
• Add the sachet, the herb bouquet, and remaining seasonings to the pot and stir to mix.
• Add the dijon mustard, Worcestershire sauce, and bay leaves, stirring again to mix. Top off with beef stock if needed, so everything is just covered.
• Place the lid on the Dutch oven and cook in oven for 2 hours.

I’ve added the recipe for dumplings below, although I hadn’t put any on the batch in the picture they would be wonderful!