As you can tell from the last couple posts, we’ve somewhat fallen off the low carb wagon again. But sometimes, it’s oh so worth it! 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 laying 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. 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.)
Beef Stew with Red Wine
Ingredients
- Avocado oil for sauteing
- 1 small container pearl mushrooms quartered or cut in half if large
- 10 oz bag pearl onions deskinned and cut in half
- 2 parsnips cut into medium pieces
- 2 cups baby tri-colored potatoes quartered or halved depending on size
- 2 lbs stewing beef cut into 1 1/2" cubes
- All purpose rub for sprinkling on beef
- 1/2 tablespoon juniper berries
- 1/2 tablespoon dried green peppercorns
- 1 tablespoon oregano
- 5-6 strands fresh thyme
- 1/2 tablespoon dried basil
- 1 tablespoon all purpose rub
- Salt and pepper to taste
- Worcestershire sauce
- 3 bay leaves
- 1 tablespoon grainy dijon mustard
- 1 bottle Malbec minus 1 glass
Instructions
- Preheat oven to 300°F
- In a large dutch oven, heat a couple tablespoons of oil.
- Place the beef in the pot, sprinkle with some rub, and brown.
- Remove from pan and continue to cook in batches, until all the beef is browned. (You may have to add the odd drizzle of oil.)
- Add the pearl onions, tossing to coat with the remaining oil.
- Deglaze the bottom of the pot with about 1 cup of wine.
- Let simmer down for a couple minutes, stirring the onions.
- Add the beef back into the pot, add the flour, tossing to mix until all traces of white are gone.
- Add the potatoes, mushrooms, and parsnips.
- In a small mortar place the juniper berries and peppercorns, crushing until broken down.
- Add the oregano, thyme, basil, rub, salt and pepper and mix. Sprinkle over the ingredients in the pot.
- Stir to mix everything.
- Add the dijon mustard, wine, worcestershire sauce, and bay leaves, stirring again to mix.
- Place the lid on the dutch oven and cook in oven for 2 hours.
