Beef Stew with Wine

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 Wine
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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.
BEEF STEW

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