Beef and Red Wine Stew

 I made the most amazing beef stew ever the other tasted so good! This is perfect for a nice cold night and great with warm thick bread. A very hearty and filling meal....yum.

Browning the meat.

Onions browned, then the garlic and mushrooms added.

Tomato Paste added.

Flour added and mixed till not visible

Adding the red wine

Transferred to the dutch oven

Stock and spices added - brought to a simmer.

Cutting up the veggies that get added later.

After the stew was brought to a simmer you put it into the oven for at least 1 to 1.5 hours. (depending on tenderness) Then you add the potatoes, carrots, parsnips, and beets. Put back in the oven for another hour. Then you take it out, add the other veggies (zucchini, green beans, Brussels sprouts) and bring to a simmer on the stove and simmer until done.

Stew is all done and absolutely wonderful!

My kitty wants some of the stew!!!!!

 Beef and Red Wine Stew (adapted from Daily Unadventures in Cooking)

4 tablespoons of vegetable oil
Salt and pepper
1lb beef stew meat (cut in 2" squares) 
1/2 large onion diced
2 cloves garlic
6 oz of sliced mushrooms
2 tablespoons tomato paste
1 heaping tablespoon flour
3/4 cup red wine
~ 2 cups beef stock
1 bay leaf
a few springs of thyme
a sprig of rosemary
1 large carrot
1 large parsnips
1 large potato
4-5  medium golden beets
4oz green beans
1 medium zucchini 
8 oz brussels sprouts

Turn your oven on to 250F.
Sprinkle the meat with salt and pepper.
Toss with a couple teaspoons of oil to coat
Heat a large skillet to medium and add enough oil to coat the bottom of the pan.
Add meat to the hot pan, brown meat on all sides.
Once meat is browned remove and add to the dutch oven and set aside.
Add the onions to the pan and cook until they turn brown, stirring regularly.
Once browned add the garlic and mushrooms and continue to cook for another 3 minutes or so.
Add the tomato paste and stir until coated, for approximately 2 minutes.
If there is no visible oil add another tablespoon or so.
Add the flour. Stir until there is no visible flour left.
Stir in the red wine. Use a spoon to scrape any brown bits from the bottom of the pan.
Cook until wine has reduced by half.
Transfer everything to the dutch oven with the beef.
Add the bay leaf, thyme, and rosemary and enough stock/broth to cover the meat (barely).
Bring the entire mixture to a gentle simmer on the stove top then cover and transfer to the oven.
Cook for anywhere from 1.5 - 2.5 hours, checking every hour for the tenderness of the meat. When meat is just about fork tender, add the carrots, parsnips, and potatoes.
Cook for another 45 minutes to an hour.
When the meat reaches that perfectly tender stage transfer it back to the stove.
Add the green beans, zucchini, and brussels sprouts.
Cook until veggies are tender and sauce is thick and reduced.
Season to taste and enjoy.

Happy Eating!!!!!


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