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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.